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© Meredith Corporation. All rights reserved. Used with permission.
(16 potato cakes)
Preheat oven to 300°F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt and pepper into potatoes.
Lightly coat a very large nonstick skillet or griddle with cooking spray and preheat over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto the pan and press down with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently.