Crispy Homemade Hash Brown Patties
These Crispy Homemade Hash Brown Patties will be your new breakfast, brunch, or side dish favorite! Learn some easy steps and insider tips on making the most irresistible golden brown patties. No need for store-bought when you can whip up these delicious beauties with simple ingredients and a sprinkle of love. Get ready to savor the tastiest mornings ever!
Do you like hash browns? I love them especially homemade hash browns since we can experiment and add seasoning and ingredients that we love.
Table of Contents
Homemade Hash Brown Patties Recipe
Potatoes are one of our favorite parts of the meals, you can ask my little girl LOL. I love finding new ways to make things just like when I made my Corn Flakes Chicken Tender strips, Yummy and new!
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Making crispy homemade hash brown patties may seem like a daunting task, reserved only for seasoned chefs or fancy brunch spots or Mcdonald’s. But that’s not true, my friends!
With a few simple ingredients, tips, and tricks, you too can make the most delicious and crispier hash browns ever. From the perfect amount of seasoning to the simple techniques for achieving that coveted crunch, we’ve got you covered.
This recipe is easy to make and it’s great for breakfast, brunch… and what the heck, lunch, or dinner too.
You can have fun while making them though just like my kid and I did lol! My mom was a great help in figuring out how to make these delicious homemade hash brown patties.
So, forget about those frozen, lackluster versions you find in the supermarket. We’re talking about homemade hash browns that will make your taste buds dance with delight.
From the satisfying crunch to the heavenly flavors that unfold with each bite, these patties are a breakfast dream come true.
So grab your apron, sharpen your spatula, and let’s embark on a crispy hash brown recipe adventure together. Trust me, your mornings will never be the same again!
How to make Homemade Hash Brown Patties
Ingredients:
- Potatoes – russet potatoes or Idahoes will work
- All-purpose flour
- Eggs
- Salt
- garlic Powder
- Pepper {and any other seasoning you like}
- Oil for frying
* these measurements are approximated since potatoes size can vary and it will depend on how you like the batter.
Instructions:
- Peel off and shred your potatoes with the large side of the box grater.
- Soak shredded potatoes in cold water for 10 minutes, then drain and squeeze out excess moisture with a clean kitchen towel or absorbent kitchen paper towel. This helps remove starch and results in crispier hash browns.
- Dry them as much as you can.
- I put one on the table, spread the potatoes, and then place another towel on top and press well so the paper absorbs all the humidity the potatoes have. Let it set for about 5 minutes.
- Then transfer the grated potatoes to a medium or large bowl and add the rest of the ingredients
- Mix well with a wooden spoon or rubber spatula.
- In a frying pan with enough oil to cover at least half of the homemade hash browns and over medium-high heat.
- Start frying them using a big ice scoop until they are golden brown then flip them over until golden brown again.
- When ready place them on a plate or tray with absorbent paper making sure they don’t overlap each other.
- To keep the cooked patties warm and crispy, transfer them to a wire rack placed in a preheated oven (around 200°F) while you finish cooking the rest.
- Serve the hash brown patties immediately for maximum crispiness. They’re best enjoyed fresh and hot!
- Serve and Enjoy!
Cooking Tips
- Make sure the oil is hot before adding the potato patties. Otherwise, the hash browns will soak up too much oil and may stick to the pan.
- Don’t shy away from seasoning! Mix in your favorite herbs, spices, or even grated cheese into the grated potatoes for extra flavor and a delightful twist.
- Use a well-seasoned cast iron skillet or non-stick pan for optimal browning. Preheat the pan with a generous amount of oil or clarified butter before adding the hash brown patties.
- Flatten the patties with a spatula once they’re in the pan. This ensures even cooking and a nice, uniform shape.
- For an extra crunchy exterior, sprinkle a thin layer of grated Parmesan or Panko breadcrumbs on top of the patties before flipping them over.
- Don’t rush the cooking process. Cook the hash brown patties on medium-high heat, allowing them to develop a beautiful golden crust without burning.
- Don’t be afraid to experiment! Add diced vegetables, bacon bits, or even a fried egg on top of the hash brown patties for a delicious and customizable breakfast delight.
Variation and Substitutions:
You can use sweet potatoes for a very delicious variation of the traditional hash browns.
You can use less oil to just seal the hashbrowns and finish cooking in the oven or air fryer.
You can skip the flour ingredient, this only helps the crispiness but it’s not the main ingredient.
Make In Advance
You can make the hash brown mixture in advance and keep it well covered in the fridge until ready to use (up to 2 days max).
You can make these crispy hash browns ahead of time, refrigerate them (or freeze them), then reheat them when needed.
Leftovers and storage
If in the rare case, you get some leftovers, keep the hashbrowns in a covered container between sheets of parchment paper. Reheat on the stovetop, use the oven, toaster oven, or even an air fryer.
Frequently Asked Questions
The key is to remove as much moisture as possible from the grated potatoes. Soak them in cold water, then drain and squeeze out the water with a clean kitchen towel or absorbent paper towel before cooking.
Of course! Sweet potatoes can be a delicious alternative. Keep in mind that they have a higher sugar content, so they may cook a bit faster. Adjust the cooking time accordingly.
Neutral oil such as vegetable oil or canola oil is always my go-to. Avoid using olive oil as it has a lower smoke point.
Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the cooking time based on the thickness of your patties.
While they are best enjoyed fresh and hot, you can prepare the patties in advance and store them in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat them in a preheated oven or toaster oven to regain their crispiness.
More Delicious Savory Recipes to Try
If you like this homemade hash browns recipe, you might also like these other delicious savory recipes too
Other potato recipes I love from my favorite bloggers:
- Melt in Your Mouth Potatoes by Let’s Dish Recipes.
- Crispy Herb Roasted Potatoes by Cooking for My Soul.
- Home Fries by Handle The Heat.
What do you think??? have you made hash browns before??? how have you made them???
🥣 Recipe
Crispy Homemade Hash Brown Patties
Equipment
- Cast iron or non-stick pan
Ingredients
- 3 Medium potatoes – russet potatoes or Idahoes will work
- 1/2 cup of all-purpose flour
- 2 egg
- Salt
- Garlic Powder
- Black Pepper {and any other seasoning you like}
- Oil for frying
Instructions
- Peel off and shred your potatoes with the large side of the box grater.
- Soak shredded potatoes in cold water for 10 minutes, then drain and squeeze out excess moisture with a clean kitchen towel or absorbent kitchen paper towel. This helps remove starch and results in crispier hash browns.
- Dry them as much as you can.
- I put one on the table, spread the potatoes, and then place another towel on top and press well so the paper absorbs all the humidity the potatoes have. Let it set for about 5 minutes.
- Then transfer the grated potatoes to a medium or large bowl and add the rest of the ingredients
- Mix well with a wooden spoon or rubber spatula.
- In a frying pan with enough oil to cover at least half of the homemade hash browns and over medium-high heat.
- Start frying them using a big ice scoop until they are golden brown then flip them over until golden brown again.
- When ready place them on a plate or tray with absorbent paper making sure they don’t overlap each other.
- To keep the cooked patties warm and crispy, transfer them to a wire rack placed in a preheated oven (around 200°F) while you finish cooking the rest.
- Serve the hash brown patties immediately for maximum crispiness. They’re best enjoyed fresh and hot!
- Serve and Enjoy!
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Til’ next time…
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