Onion Hashbrowns/Cakes. The Same Golden, Crispy Hash Browns You've Always Loved. Sometimes I just don't want onion rings. These cakes made from onions and batter are so delicious.
Also, i made little hash brown patties rather than covering the whole pan. For the Cavendish Farms® Classics Hash Brown Patty lover looking to shake things up! Our Onion Hash Brown Patties are made with real onions and premium potatoes, all in a crispy coated, convenient patty. You can have Onion Hashbrowns/Cakes using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Onion Hashbrowns/Cakes
- Prepare 3 tablespoon of cornstarch.
- Prepare 2 of large onions.
- Prepare 1 of large egg.
- It’s 1-1/4 cup of evaporated milk.
- It’s 1-1/2 cup of all purpose flour.
- You need 1 tablespoon of seasoned salt.
- Prepare 1 teaspoon of kosher salt.
- Prepare As needed of oil to fry in.
In a large skillet, heat butter and oil over medium heat. Stir in hash browns, salt, pepper and, if desired, pepper sauce. Cover a sheet pan with foil and spray down with nonstick cooking spray, like Pam. In a bowl, add your frozen hash browns, shredded cheese, onions and seasoning.
Onion Hashbrowns/Cakes step by step
- Slice the onion then slice the slices in half. Separate the pieces and add the cornstarch..
- Toss well coating every part of the onion pieces. Put into a ziploc bag for 15 minutes or more. Add seasoned salt..
- Mix the milk, salt, egg, and flour.
- Add the onion and let rest in the batter for about 30-40 minutes..
- Fry in the oil turning as needed. Move to a paper towel to absorb excessive amounts of oil..
- Serve I hope you enjoy!!.
Coat rimmed baking sheet with vegetable oil. Place the grated potatoes on a lint-free tea towel, roll it into bundle, and squeeze hard to get as much moisture out as possible. I watched Chef John's video on this recipe & realized that my fresh taters always turned brown. I had given up on using fresh potatoes for hash browns & had turned to frozen. I used my food processor to grate an entire big yellow onion.