Homemade Hash Brown Patties Recipe
These homemade hash brown patties are crispy, golden, and perfectly seasoned with minced onion, salt, and pepper. Made from freshly grated russet potatoes, they are pan-fried to a delicious crisp on the outside while remaining tender inside. Perfect for a comforting breakfast or brunch alongside eggs and your favorite sauces, these patties come together quickly and easily in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Potatoes
- 2 large russet potatoes
Seasonings
- 1/4 small onion, finely minced
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/4 teaspoon black pepper
For Frying
- 2 tablespoons vegetable oil
- 1 tablespoon butter
Instructions
- Peel and grate potatoes: Start by peeling the russet potatoes. Then, grate them using the large holes of a box grater to achieve coarse shreds perfect for crispy hash browns.
- Remove excess moisture: Place the grated potatoes in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. Removing moisture is key to achieving crispy patties.
- Mix ingredients: Transfer the drained grated potatoes to a mixing bowl. Stir in the finely minced onion, salt, and black pepper until evenly combined.
- Form patties: Shape the potato mixture into 6 oval or round patties about 1/2 inch thick. Ensure they are compact enough to hold together while frying.
- Heat fat in skillet: In a skillet over medium-high heat, heat the vegetable oil and butter until the mixture is shimmering and hot but not smoking.
- Cook first side: Carefully add the patties to the skillet without overcrowding. Cook for 4 to 5 minutes on one side until they develop a golden brown crust.
- Flip and cook other side: Flip the patties and cook for another 4 minutes or until the second side is crispy and the patties are cooked through.
- Drain excess oil: Remove the patties from the skillet and place them on paper towels to absorb excess oil. Sprinkle a little extra salt on top while they are still hot.
- Serve immediately: Serve the hash brown patties hot alongside eggs, your favorite breakfast sauces, or other breakfast accompaniments for a delicious meal.
Notes
- To prevent soggy hash browns, squeezing out as much liquid as possible from the grated potatoes is essential.
- You can use a mixture of oil and butter for frying to get a good balance of flavor and a high smoke point.
- Don’t overcrowd the pan when frying to ensure even crisping on all patties.
- Serve immediately for the crispiest texture; leftovers can be reheated in a skillet or oven.
- Russet potatoes are preferred for their starchy texture which crisps up nicely.
Find it online: https://bitezly.com/homemade-hash-brown-patties-recipe/