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Crispy Hash Brown Patties Recipe

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3.8 from 77 reviews

  • Author: Diane
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

These Crispy Hash Brown Patties are golden, crunchy on the outside, and tender inside, perfect for a hearty breakfast or brunch. Made from parboiled and grated russet potatoes mixed with eggs and flour, then pan-fried until perfectly crispy. Freezing the patties before frying ensures they hold together and achieve an unbeatable texture.

Ingredients

Main Ingredients

  • 4 large russet potatoes, peeled, washed, and cut in half horizontally
  • 2 large eggs, room temperature
  • ¼ cup (31g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (218g) oil, for frying

Instructions

  1. Prepare baking sheet: Line a baking sheet with parchment paper and set aside to place the patties before freezing.
  2. Boil water: Bring a medium pot of salted water to a boil for parboiling the potatoes.
  3. Parboil potatoes: Add the halved potatoes to the boiling water and cook for 6 minutes. The potatoes should be partially cooked but not fully tender.
  4. Grate potatoes: Remove potatoes and allow to cool until they can be comfortably handled. Using a box grater, grate the potatoes into a large bowl.
  5. Mix ingredients: To the grated potatoes, add the eggs, all-purpose flour, and kosher salt. Mix thoroughly until well combined.
  6. Form patties: Shape the mixture into 8 equal patties, approximately 3-4 ounces each. You can shape them as rounded rectangles or to your preference.
  7. Freeze patties: Place the patties on the prepared baking sheet and freeze for 45 minutes to 1 hour. This step is crucial to help patties maintain their shape while frying.
  8. Heat oil: When ready to cook, heat 1 cup of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  9. Fry patties: Add 1 to 3 patties to the hot oil, cooking for 3-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
  10. Drain excess oil: After frying, transfer the patties to a paper towel-lined baking sheet to soak up any excess oil.
  11. Repeat cooking: Repeat the frying process with the remaining patties, ensuring the oil temperature remains at 350°F for crispiness.
  12. Serve hot: Serve the hash brown patties immediately while hot and crispy for the best texture and flavor.

Notes

  • Freezing the patties before frying is key to retaining their shape and achieving maximum crispness.
  • Russet potatoes are preferred for their starchy content, which helps create a crispy texture.
  • Don't skip the parboiling step; partially cooking the potatoes makes grating easier and improves the final texture.
  • Maintain the oil temperature at 350°F to avoid greasy hash browns and ensure even cooking.
  • These patties can be prepared ahead of time and frozen for future use; just fry from frozen.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://eatwithdiane.com/crispy-hash-brown-patties-recipe/