Thyme Hash Brown Cakes
 
MAKES 2 SERVINGS
Ingredients
  • 1 large russet potato, peeled and coarsely grated
  • 2 tablespoons grated yellow onion
  • 1 large egg, beaten
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon cornstarch
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ¼ cup olive oil
  • Garnish: fresh thyme leaves
Instructions
  1. In a colander, place potato. Rinse under cold water until water runs clear. Drain. Place potato in center of a clean kitchen towel. Fold over long sides of towel; twist ends tightly to squeeze out excess moisture. In a large bowl, combine potato, onion, egg, thyme, cornstarch, ½ teaspoon salt, paprika, and pepper, tossing to combine.
  2. Divide potato mixture into 4 portions.
  3. In a large skillet, heat oil over medium heat. Carefully place 4 (2¾-inch) ring molds in pan.
  4. Divide potato mixture evenly between molds. Press to pack potato mixture in place. Cook, turning halfway through, until golden brown and crispy, 6 to 10 minutes. Remove from pan and drain on paper towels. Sprinkle evenly with remaining ¼ teaspoon salt. Garnish with thyme, if desired. Serve immediately.
Notes
KITCHEN TIP: You can make the cakes without a ring mold, but the edges won’t be smooth.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/thyme-hash-brown-cakes-recipe/