Mini Spiralized Scallion Hash Brown Cake
Try this Mini Spiralized Scallion Hash Brown Cake recipe, or contribute your own.
Try this Mini Spiralized Scallion Hash Brown Cake recipe, or contribute your own.
- Carbohydrate 1.45408198518826 g
- Cholesterol 111.984810595154 mg
- Fat 16.9002039545462 g
- Fiber 0.389999985694885 g
- Protein 6.27045004270282 g
- Saturated Fat 5.15609442959108 g
- Serving Size 1 1 Serving (67g)
- Sodium 301.912216248888 mg
- Sugar 1.06408199949338 g
- Trans Fat 1.81557978540448 g
- Calories 183 calories
Step-by-step
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until bacon begins to brown, about 5 minutes.
- Reserve about 1 tablespoon of scallions and then add in the rest to the skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, about 5 minutes.
- While the bacon cooks, spiralize the potatoes with Blade D and set aside in a large mixing bowl. Once bacon/scallion mixture is done, add to the large mixing bowl and toss together and season generously with salt and pepper. Let cool for 2 minutes and then add in the egg and toss again.
- Heat a small 8†skillet over medium-low heat. Once heated, add in the potato noodle mixture and pat down with a spatula. Cook for 5-7 minutes. Then, put a plate on top and flip the skillet over and empty the noodle cake onto the plate. Then, add the olive oil to the skillet and slide the potato cake (browned side up) onto the skillet and let cook for another 5 minutes or until potatoes are cooked through. While it cooks, press down with the spatula to compress the potatoes.
- Transfer the potato cake to a serving dish and garnish with reserved scallions.
Adding too many spiralized potatoes to a single skillet prevents moisture from escaping rapidly enough to achieve a crisp crust. Starch strands need direct contact with a hot, oiled surface to dehydrate and brown properly through conduction heat. Doubling this recipe requires two separate eight-inch pans rather than one larger skillet, because overcrowding traps steam and boils the potato noodles instead of frying them. Proper surface area ensures each strand develops the necessary Maillard reaction.
Starch gelatinization relies entirely on the correct ratio of beaten egg binding agent to potato mass. Halving the batch means using a scale to measure fractions of a single egg, since pouring half an eyeball-estimated liquid egg breaks the structural integrity needed to hold the cake together during flipping. Whisking the egg thoroughly before integration distributes proteins evenly across the strands.
Equipment constraints dictate success when standard kitchen tools are absent. Spiralizers utilizing blade D yield specific noodle thicknesses that cook within five to seven minutes per side over medium-low heat. Julienne peelers serve as functional alternatives if mechanical spiralizers are unavailable, though strand lengths will vary.
Thermal mass drops significantly when cold ingredients hit a preheated pan. Maintaining medium-low heat prevents the exterior bacon fat from smoking before the interior potato strand softens completely.
