|Potato Upside Down Cake|
Continuing with casseroles this week, this one is one of my more recent favorites. I kept seeing recipes on Pinterest for either hash brown cupcakes or potato and onion tarts; so, I mixed two of them together, and made what I'm calling Potato Upside Down Cake.
Y'all, it is to die for. Literally, because there is a lot of carbs and butter, but woah is it tasty. I basically only make hash browns this way, now. And lately, a little more often than I should!
Picture isn't great, but I promise you will come out with a beautiful potato tart that is easy to serve and delicious!
Potato Upside Down Cake
1 package shredded hash browns
1/2 cup shredded cheddar
1/2 cup crumbled goat cheese
2 T butter, divided
Heat a 9 inch cast iron skillet over medium heat, until any oil you pour in sizzles. While skillet is heating, thinly slice onion into rounds, just enough to cover the bottom of the skillet (about 3-5 slices usually do it); chop the remaining onion. When skillet is hot, Melt 1 teaspoon of butter in skillet and spray the rest with cooking spray. Remove from heat and immediately place slices of onion on the bottom. Onion should sizzle slightly. Place about 1/3 of hash browns over onion and spread until fully covering bottom of the pan. Layer on half of the onion, cheddar, goat cheese, and a little salt. Add another 1/3 of hash browns and the remaining cheese, onions, and a bit of salt. Top with remaining hash browns, pressing well into the skillet so that the top of the potatoes rest level and flat. Dot with butter. Transfer to oven, and bake at 400F for 40 minutes. Very carefully invert potato cake onto a serving dish; let cool for several minutes before slicing into wedges and serving. Pin It Now!