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“Breakfast-ellegant and delicious. This is a cake-like dish made with frozen shredded potatoes and butter. Thanks to French Tart for introducing me to Pommes Anna and to Rosti (known to me only as hashbrowns).”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 5 cups potatoes (the frozen shredded kind)
  • 1 12 tablespoons butter (clarified)
  • salt and pepper
  • vegetable oil cooking spray

Directions

  1. Heat a small cast iron skillet (6" at the bottom, flared to 7.5" at the top and 2" deep) with clarified butter in a 400F oven for 10 minutes.
  2. Add a layler of potatoes, spray with oil and season lightly.
  3. Repeat layers.
  4. Note, this can be done by spreading the potatoes on a cookie sheet and spraying and seasoning at one time.
  5. Bake for 25 minutes covered (foil works well).
  6. Bake for 20 more minutes uncovered until browned on bottom of pan and done.
  7. Invert using a small plate and season the browned bottom (now the top).
  8. Any size pan can be used. Just fill with potatoes until rounded and then remove the potatoes to follow the receipe steps above.

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