Mini Spiralized Scallion Hash Brown Cake

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Mini Spiralized Scallion Hash Brown Cake

Mini Spiralized Scallion Hash Brown Cake

If you follow me on Snapchat, you saw that I attempted to cook a rosti from Bon Appetit.

Let’s just say that the name for the folder that holds the pictures for this post is labeled “rosti fail 2015.”

I think some things are better left for the pros, ya know?

Mini Spiralized Scallion Hash Brown Cake

A rosti is like the Swiss version of hash browns. I was very excited to make the recipe, but it was too darn hard to flip – I kept burning myself and screaming expletives, so I gave up.

Here’s the fail picture (yes, I fail a lot in the kitchen!)

Mini Spiralized Scallion Hash Brown Cake

Instead, I decided to make a mini version (perfect for two!) This way, you don’t have to deal with inverting anything into a plate and then transferring it back into the pan and blah, blah, blah.

This recipe is easy and quick – and doesn’t require any pre-cooking of the potato noodles- simply add the noodles, bacon and scallions into a skillet, pour over the egg and let cook for 15-20 minutes until the potato noodles are cooked through.

Mini Spiralized Scallion Hash Brown Cake

Having said that, if you want to speed up the process, you can pre-cook the potato noodles. Then, it won’t take much time to cook the hash brown cake – it will cut the time in half (although you still have to take the time to cook the potato noodles first, so all in all, it’s the same amount of time – and all preference.)

I’m a big hash brown gal, but I hate that when you go to a restaurant, hash browns are usually always cooked with butter and they leave that greasy taste in your belly.

Mini Spiralized Scallion Hash Brown Cake

This mini hash brown cake gets all its fat from the bacon, so there isn’t much extra cooking fat needed.

Serve this alongside scrambled eggs, baked beans, breakfast sausage or even some sauteed spiralized apples for a diner-quality meal!

Mini Spiralized Scallion Hash Brown Cake

Nutritional Information & Recipe

Weight Watchers PointsPlus* 3 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Mini Spiralized Scallion Hash Brown Cake

Yields 2

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 2 slices bacon, chopped
  • 2 scallions, chopped
  • 1/2 pound red potato (or a little smaller)
  • salt and pepper, to taste
  • 1 egg, beaten
  • 2 teaspoons extra virgin olive oil


  1. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until bacon begins to brown, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the potato cake to a serving dish and garnish with reserved scallions.


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A giant potato cake is something I'm TOTALLY on board with! I saw your snaps yesterday, it looked like it was quite..challenging, haha!
SK says:
It says this: "This recipe is easy and quick – and doesn’t require any pre-cooking of the potato noodles- simply add the noodles, bacon and scallions into a skillet, pour over the egg and let cook for 15-20 minutes until the potato noodles are cooked through." But there is no egg listed in the recipe. Is the description for a different recipe? Thanks!
Ali Maffucci says:
I updated the recipe! Sorry about that!
Barbra Watkins says:
Also wondering about the egg listed in the recipe, but not in the ingredients. Is it to help brown the potatoes?
Ali Maffucci says:
I updated the recipe! Sorry about that!
Susan says:
This recipe sounds wonderful, but I can pretty well guarantee you that I would not be up for cooking it for breakfast. It would be for lunch or dinner, when I have the energy to cook.
Sarah says:
I've done something very similar and used it as a pizza crust. Was delicious!
Florie says:
This sounds amazing and something my husband will LOVE!! However, as a 'Weight Watcher', I'm not sure your Nutritional numbers are correct. I ran a WW calculation to see what the "Points' would be and I think your numbers are if this is made as 4 servings??
Jan Ashworth says:
Thanks for sharing your "rosti fail" but I have a pan that would have helped the process. My pan is a fritata pan from Williams and Sonoma and I love it. That being said, I'll still try your mini hash brown cake and I printed on the back of your Spiralized Potato Noodle Kugel that was yummy.
Janet T. says:
I'm chuckling about your adventure with rosti. We loved them when we were visiting Austria. Then we went to a cafe that had a rosti bar like we've seen omelet bars; with all sorts of toppings to be added. When we saw how rosti is made we knew why we thought they were so good. They had at least 1/2 inch of butter in the bottom of the pan and just cooked those shredded potatoes and grated onion until it was browned into a solid patty on the bottom, like one huge french fry. Of course then it wasn't hard to turn. No wonder we thought it was so good. Yours will be much better.
Anita says:
Hi, this looks delicious but I'm vegetarian, you think it would be worth trying without the bacon? Any subs you recommend?
Ali Maffucci says:
Anita - definitely, I think it would be great! However, you'll need to add in a cooking fat - like olive oil, instead of bacon. Try 1.5-2 tablespoons when you cook the scallions!
Anita says:
Lovely thank you :) I'll be back with a picture shortly! Tomorrow's lunch: zucchini noodles with tomato mascarpone sauce :)
Kerry says:
This would be a great dish for a "breakfast for dinner" night! I'd add a dollop of sour cream or some really good shredded cheddar cheese.
Meaghan says:
Sounds fabulous, Kerry! Great idea.
Sending this recipe to my husband! Thank you! Her Heartland Soul
Katie says:
This recipe definitely has some great possibilities! I sometimes like to make a egg Florentine quesadilla for breakfast, with an over-easy egg, creamed spinach, and a little Parmesan in a tortilla shell. I bet this hashbrown would make a very tasty bottom - and no tortilla shell! Thanks!
Melisa says:
Made it tonight, with red onions and olive oil, great recipe and very versatile!!!! Definitely will be a regular on my dinner rotation.
Tara says:
to get it to flip easier, try a Scan Pan! It will change the way your food comes out. I own one small one (9 inch) and its and investment ($80-100) but it seriously is amazing for flipping hash cakes, eggs etc. hope this helps :)
Deborah B says:
Ali I just made this with Sweet Potato and it was soooo good! Thanks for all you do, you are amazing. Didnt change anything but subbed the potato, and put a tiny bit of organic maple syrup on at the table (about 2 tsp). It was so wonderful! I love my spiralizer and I read your site every single day.
Sounds delcious. great recipe. Thanks for sharing. Simon

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