Potato Hash Cake

Ingredients

• To grease the baking dishUnsalted butter
• 1.81 kg (4 pounds)Red bliss potatoes, peeled and grated
• 1/2White onion, grated
• 24 g (3 tablespoons), plus more to dust the baking dishPlain flour
• 3Eggs, lightly beaten
• 7.5 ml (1 1/2 teaspoons), or to tasteKosher or coarse sea salt
• 1.25 ml (1/4 teaspoon)Freshly ground black pepper
• 1.25 ml (1/4 teaspoon)Baking powder
• To brush the top of the potato hashOlive oil

Instructions

1. 1

   Prepare the dish

   Butter a small baking dish or quarter sheet pan, then dust it all over with flour. Tip out and discard any excess flour.

2. 2

   Heat the oven

   Position a rack in the middle of the oven and preheat it to 200°C (400°F).

3. 3

   Dry and mix

   Put the grated potatoes in a strainer and press out as much moisture as possible. Repeat a couple of times until they are almost dry. In a medium bowl, mix the potatoes with the onion, flour, eggs, salt, pepper and baking powder until well combined.

4. 4

   Fill the dish

   Press the potato mixture into the prepared baking dish. Brush a generous coating of olive oil over the top.

5. 5

   Bake until golden

   Bake for about 40 to 45 minutes, until the cake is cooked through and golden brown on both the top and bottom.

What is potato hash cake?

This is a baked potato dish made by binding grated potatoes with onion, egg and a little flour, then cooking the mixture in one layer. It is featured in Pati’s Mexican Table Season 8, Episode 8, “El Chepe, Railway to the Past”.

Rather than forming individual patties, this version is pressed into a baking dish and baked until the outside browns. Squeezing the potatoes dry helps the mixture set while keeping the finished cake from turning soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 10g protein, 57g carbs, 6g fat.

Most of the carbohydrates come from the potatoes, with a smaller contribution from the flour; the eggs provide much of the protein. The eggs, olive oil and butter contribute fat, though the amount of added oil and butter will vary because the recipe does not specify quantities. Serve a wedge with beans or a salad to make a more balanced plate.

Why grate the potatoes?

Potato choice: Red bliss potatoes are the specified variety; peeling and grating them lets the egg and flour bind the shreds into a cohesive cake.

Dryness: Pressing out moisture is the key preparation step. Repeat until the potatoes feel almost dry, so excess water does not slow cooking or soften the crust.

Getting the mixture right

Even mixing: Combine the potatoes, grated onion, flour, beaten eggs, salt, pepper and baking powder thoroughly so the seasoning and binder are distributed throughout.

Firm packing: Press the mixture into the prepared dish in an even layer. This helps it bake consistently and makes it easier to cut into wedges once cooked.

Browning and doneness

Oiled top: Brush the surface generously with olive oil before baking to encourage a golden finish.

Doneness cue: The recipe calls for a cooked-through cake browned on both top and bottom, after about 40 to 45 minutes. If the top is already golden but the centre is not cooked, allow it more time in the oven.

Timing and serving

Oven time: Allow about 40 to 45 minutes for baking at 200°C, with additional time for grating, draining and mixing. The stated total time is 70 minutes.

Serving ideas: Cut the cake into wedges and serve it alongside beans, eggs or a fresh salad. A bright salsa or a squeeze of lime can add a lively contrast to the browned potato.

Choosing the baking dish

Dish size: Use a small baking dish or a quarter sheet pan, as specified, so the mixture forms a layer that can hold together.

Floured surface: Butter the dish first, then dust it with flour and shake away the excess. The coating helps the cake release without leaving a thick floury layer.

Recipe notes & tips

• Grate the potatoes evenly so they cook at a similar rate.
• Press the grated potatoes firmly in the strainer more than once to remove as much moisture as possible.
• Beat the eggs lightly before adding them so they mix through the potato shreds easily.
• Spread and press the mixture evenly into the prepared dish for consistent browning.
• Use the top and bottom browning, as well as the stated baking time, to judge when the cake is ready.

Variations

• Add herbs: Mix chopped parsley or coriander into the potato mixture for a fresh note.
• Bring the heat: Stir finely chopped fresh chilli into the mixture before baking.
• Serve with salsa: Offer a spoonful of salsa alongside each wedge for a bright contrast.
• Make it a meal: Serve the cake with fried or scrambled eggs.
• Add a side: Pair it with beans or a crisp salad.

Common mistakes to avoid

• Leaving the potatoes wet: Press them repeatedly in the strainer until almost dry to help prevent a soggy cake.
• Skipping the dish coating: Butter and flour the dish, then shake off the excess, to make the cake easier to release.
• Uneven packing: Press the mixture into a level layer so it cooks more consistently.
• Using too little oil on top: Brush the surface generously as directed to encourage browning.
• Taking it out too early: Check that it is cooked through and golden on both top and bottom before serving.

How to store

Refrigerate leftover cake in a covered container for up to 3 days. Reheat in an oven until hot, which helps restore some crispness to the edges.

Frequently asked questions