Potato Hash Cake

Potato Hash Cake

Hash de Papa al Horno
6 servings
Pati Jinich
Course: Breakfast
Cuisine: Mexican
Keyword: onion, pati’s mexican table, potato hash, potatoes
Author:Pati Jinich
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Potato Hash Cake recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

Ingredients

  • Unsalted butter, to grease the baking dish
  • 4 pounds red bliss potatoes, peeled and grated
  • 1/2 white onion, grated
  • 3 tablespoons all-purpose flour, plus more to dust the baking dish
  • 3 eggs, lightly beaten
  • 1 1/2 teaspoon kosher or coarse sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • Olive oil, to brush the top of the potato hash

To Prepare

  • Grease a small baking dish or quarter sheet pan with butter and dust all over with flour, shaking off any excess flour.
  • Set rack in the middle of the oven and preheat at 400°F.
  • Place the grated potatoes in a strainer and press out as much moisture as you can — repeat a couple times until almost dry. In a medium bowl, mix the strained potatoes, onion, flour, eggs, salt, pepper, and baking powder very well.
  • Press the potato mixture into the prepared baking dish. Brush olive oil generously over the top.
  • Place in the oven and bake until completely cooked and golden brown on top and bottom, about 40 to 45 minutes.

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