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

Prep the Potatoes: Peel the potatoes and grate them using the large holes of a box grater.
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.
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.
Mix: Add the egg, cornstarch, onion powder, garlic powder, salt, and pepper to the potatoes. Mix until well combined.
Shape: Divide the mixture into 6 portions. Form them into tight rectangles or ovals about ½ inch thick.
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.
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	9 g	19 g	3g	210 mg

Benefits

Energy Boost: High in complex carbohydrates to fuel your morning.
Gluten-Free: Naturally wheat-free (ensure your cornstarch is certified if highly sensitive).
Vitamins 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 them 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.