Steakhouse Hash Brown Cake with Caramelized Onions

Steps

1. Step 1

   Melt 1 tbsp butter with 1 tbsp oil in a 10-inch cast-iron skillet over medium-low heat. Add the sliced onions and 1/2 tsp kosher salt, stir to coat, and cook, stirring every few minutes, until deep golden and jammy, 30 to 35 minutes. Lower the heat if they start to brown fast or stick. Scrape them into a large bowl and wipe the skillet clean.

   35 min

   • 1 tbsp unsalted butter
   • 1 tbsp neutral oil, such as canola or grapeseed
   • 1 lb sweet onions (about 2 medium)
   • 1/2 tsp kosher salt
2. Step 2

   While the onions cook, shred the peeled potatoes on the large holes of a box grater (or with a food processor shredding disc). Pile the shreds in the center of a clean kitchen towel, gather the corners, and twist hard over the sink to squeeze out as much water as you can — do this in two batches if it's easier. The drier the potatoes, the crisper the cake.

   10 min

   • 2 lb russet potatoes (about 3 large)
3. Step 3

   Add the squeezed potatoes to the bowl with the onions along with 3/4 tsp kosher salt and the black pepper. Toss with your hands until the onions are evenly distributed through the shreds.

   2 min

   • 3/4 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Heat the remaining 1 tbsp butter and 1 tbsp oil in the skillet over medium heat until the butter foams. Add the potato mixture and press it into an even cake with a spatula, pushing the edges in so it's compact. Cook undisturbed until the underside is deep golden and crisp, 10 to 12 minutes; lift an edge with the spatula to check, and lower the heat if it's browning faster than that.

   12 min

   • 1 tbsp unsalted butter
   • 1 tbsp neutral oil, such as canola or grapeseed
5. Step 5

   To flip: slide the cake onto a large plate, cooked side down. Set a second plate upside down over it, turn the whole stack over, then slide the cake back into the skillet raw side down. (Or, if you're confident, cover the skillet with a plate, invert, and slide it back in.) Press down again and cook until the second side is golden and a knife slips easily into the center, 8 to 10 minutes.

   10 min

6. Step 6

   Slide the cake onto a cutting board and let it rest 3 minutes. Sprinkle with flaky salt and the chives, then cut into wedges and serve hot.

   3 min

   • flaky sea salt
   • 2 tbsp chives

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026