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Breakfast / Brunch

Golden Hash Brown Cake

Hash browns are a brunch favorite, and for a crowd, and it's easiest to serve them family style. Aside from drying the potatoes (really well), it’s basically hands off, and easy to make. For the best color and texture, peel the potatoes and squeeze out as much liquid as possible.


6 servings

Total Time

1¼ hours

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Test Kitchen Tip

The amount of salt may be surprising, but don’t worry, it helps the potatoes release liquid and most ends up getting squeezed out.


Preheat oven to 425°. Coat the back of a baking sheet with nonstick spray.

Toss potatoes with salt; drain in a colander 10 minutes. Dry potatoes in a salad spinner, then remove remaining moisture by thoroughly wringing them out with several changes of kitchen towels.

Melt 2 Tbsp. butter in a 10-inch cast-iron skillet over high heat. Add potatoes to skillet, lightly tamp down, and cook 1 minute. Reduce heat to medium-low and cook cake 5 minutes; transfer pan to oven and roast 15 minutes. Flip cake onto prepared baking sheet.

Melt remaining 2 Tbsp. butter in skillet and slide cake back in, browned side up; cook over medium-low heat 5 minutes, then transfer to oven and roast 15 minutes. Flip cake onto plate and let rest 5 minutes before serving.


For crisp hash browns, wring the potatoes as dry as you can get them with several kitchen towels.

Nutritional Facts

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