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.
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!