| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 cup sour cream
- 2 tablespoons chopped fresh dill
- Kosher salt and ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups frozen cooked shredded potatoes, thawed
- 2 tablespoons all-purpose flour
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pinch cayenne pepper
- 2 large eggs, lightly beaten
- 2 cloves garlic, smashed and chopped small
- 1/2 yellow onion, grated
- Fresh dill sprigs, for garnish
Instructions
- For the dill sour cream: In a medium bowl, whisk to combine the sour cream, dill and some salt and pepper. Cover and refrigerate until ready to serve.
- For the hash brown cake: Heat the butter and oil in a large nonstick skillet over medium-high heat. In a large bowl, stir to combine the potatoes, flour, paprika, salt, black pepper, cayenne pepper, eggs, garlic and onion.
- Spread the potato mixture in an even layer to cover the bottom of the skillet and use a spatula to press gently. Cover and cook until the potatoes are warmed through and crisp on the bottom, 8 to 10 minutes. Uncover the skillet and remove from the heat. Place a platter larger than the skillet directly over the top of the skillet and invert the potato cake onto the plate.
- Cut into wedges and serve with the dill sour cream and sprigs of dill for garnish.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 124 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 207 mg |
Reviews
I love this recipe
This was incredibly easy and so quick to make. It’s a nice break from boring hash browns. I cut the recipe in half for myself. It’s so yummy, I can’t stop snacking on it. Also I put a little garlic salt in the dill sour cream because I like it.
Very easy and quick – yummy too!
Definitely needs the sour cream.