Oven-Crisped Potato Cakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Oven-crisped potato cakes are easy and have less fat and calories than traditional potato cakes. Ingredients:
cooking spray |
16 ounces shredded frozen potatoes, thawed |
1 large onion, grated |
1/2 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 large egg, beaten |
2 2/3 tablespoons canola oil, divided |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Coat baking sheet with cooking spray.
3. Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.
4. Stir flour, salt, and black pepper into potato mixture; mix well.
5. Stir egg and 2 teaspoons canola oil into potato mixture until combined.
6. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
7. Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.
8. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.
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