Oven-Crisped Potato Cakes

cooking spray

16 ounces shredded frozen potatoes, thawed

1 large onion, grated

½ cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 large egg, beaten

2 ⅔ tablespoons canola oil, divided

Preheat oven to 450 degrees F (230 degrees C).

Coat baking sheet with cooking spray.

Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.

Stir flour, salt, and black pepper into potato mixture; mix well.

Stir egg and 2 teaspoons canola oil into potato mixture until combined.

Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.

Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.

Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.