Crispy Hash Brown Patties

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Crispy Hash Brown Patties

These are the ultimate breakfast sidekick. Unlike loose shredded hash browns, these patties are par-cooked and bound slightly so they hold their shape, giving you maximum surface area for browning.

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Servings: 6 patties

Ingredients

  • Potatoes: 2 large Russet potatoes (approx. 1.5 lbs). Russets are non-negotiable for the best crunch.

  • Binder: 1 large egg (beaten) and 1 tbsp cornstarch.

  • Seasoning: 1 tsp onion powder, ½ tsp garlic powder, salt, and black pepper to taste.

  • Oil: ¼ cup neutral oil (Grapeseed, Canola, or Vegetable) for shallow frying.

Instructions

  1. Prep the Potatoes: Peel the potatoes and grate them using the large holes of a box grater.

  2. The “Squeeze” (Crucial Step): Place the shredded potatoes in a clean kitchen towel or cheesecloth. Wring them out with all your might. You want to remove as much liquid as possible.

  3. Par-Cook: Microwave the dried shreds in a bowl for 2 minutes. This softens the starch and ensures the middle isn’t raw when the outside is golden. Let them cool for a few minutes.

  4. Mix: Add the egg, cornstarch, onion powder, garlic powder, salt, and pepper to the potatoes. Mix until well combined.

  5. Shape: Divide the mixture into 6 portions. Form them into tight rectangles or ovals about ½ inch thick.

  6. Fry: Heat oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the patties. Fry for 4–5 minutes per side until deeply golden brown.

  7. Drain: Transfer to a wire rack (rather than paper towels) to keep them from getting soggy.

Tips for Success

  • Don’t Overcrowd: Fry in batches if necessary. If the pan is too full, the temperature drops, and the patties will absorb oil rather than crisping up.

  • Freeze for Texture: For an even better “fast food” texture, shape the patties and freeze them for 30 minutes before frying.

  • Uniform Thickness: Make sure the edges aren’t too thin, or they’ll burn before the center is done.

Nutritional Info (Per Patty)

Calories Total Fat Carbohydrates Protein Sodium
165 kcal 9g 19g 3g 210mg

Benefits

  • Energy Boost: High in complex carbohydrates to fuel your morning.

  • Gluten-Free: Naturally wheat-free (ensure your cornstarch is certified if highly sensitive).

  • Vitamin C & B6: Potatoes are surprisingly high in these essential nutrients.

  • Cost-Effective: One of the cheapest “gourmet” breakfasts you can make at home.

Common Questions (Q&A)

Q: Can I use waxy potatoes like Yukon Gold?

A: You can, but you shouldn’t if you want maximum crunch. Russets have the high starch content necessary to get that dry, crispy exterior.

Q: How do I store leftovers?

A: Let them cool completely and store in an airtight container for 3 days. Reheat in an air fryer at 375°F (190°C) for 3–4 minutes to restore the crunch.

Q: Can I bake these instead of frying?

A: Yes. Brush both sides liberally with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through. They won’t be as decadent, but they’ll still be delicious.

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