Everything Hash Brown Cake with Pickled Red Onions and Green Onion Creme Fraiche

  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Pickled Red Onions:

1/2 red onion, thinly sliced

1/2 cup fresh lime juice 

1/2 cup white wine vinegar 

2 tablespoons granulated sugar 

1 teaspoon kosher salt 

Hash Browns:

1/2 cup creme fraiche

2 green onions, dark green and pale green part, thinly sliced 

Kosher salt and freshly ground black pepper 

2 large russet potatoes 

1/2 cup clarified butter 

1 clove garlic, smashed

3/4 teaspoon poppy seeds 

3/4 teaspoon flaked sea salt

3/4 teaspoon sesame seeds 

Freshly ground black pepper 

Parsley leaves 

Directions

  1. For the onions: Put the red onions in a medium bowl. Combine the lime juice, vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and let sit to cool slightly, 5 minutes, then pour over the onions. Cover and refrigerate for at least 1 hour and up to 24 hours.
  2. For the hash browns: Mix together the creme fraiche and green onions in a small bowl, and season with salt and pepper. Cover and refrigerate until ready to serve.
  3. Grate the potatoes using the large holes on a cheese grater. Heat half of the clarified butter in a 12-inch seasoned cast-iron pan over medium-low heat. Add the garlic and cook until it is lightly golden brown on both sides and infuses the oil with the flavor of the garlic, then remove and discard.
  4. Toss the potatoes with the poppy seeds, salt, sesame seeds and some pepper. Add the potatoes to the pan and stir to coat with butter. Using a spatula, gently press the potatoes into a flat round, slightly smaller than the pan. Cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes.
  5. Working carefully with some large, flat spatulas, flip the potato cake. Pour the remaining butter around the edges of the potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board. Let cool for a few minutes. Spread the top with the prepared creme fraiche and scatter the pickled onions over the top. Garnish with parsley leaves and cut into wedges to serve.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …