Homemade Hash Brown Patties
These homemade Hash Brown Patties give you that crispy McDonald’s-style crunch with a tender, creamy center — the ultimate breakfast side dish you can make at home.
Servings: 8 servings
Calories: 184kcal
Equipment
- Ring cutter or
Ingredients
- 1 ½ pounds russet potatoes washed and peeled
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 2 tablespoons neutral oil canola or avocado
Instructions
- Wash and peel potatoes. Grate using a box grater or food processor.
- Soak shredded potatoes in ice water for 10 minutes. Drain, rinse, and squeeze dry in a towel.
- Transfer to a bowl. Season with salt and pepper, then mix in egg and flour.
- Line a baking sheet with parchment. Shape mixture into ¼-inch thick patties using a mold or by hand. Freeze 20 to 30 minutes.
- Heat a cast-iron skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of oil. When the butter foams, add patties, cover and cook 4 to 5 minutes.
- Flip and cook, uncovered until the bottom is golden and crisp, about another 4 minutes.
- Drain on a wire rack over paper towels. Serve immediately.
Video
Notes
Make-ahead: Shape patties, freeze on the tray, then transfer to a bag for longer storage (up to 1 month). Cook directly from frozen, adding 2 to 3 extra minutes per side.
Storage: Cooked patties can be refrigerated up to 2 days.
Reheating: Reheat in skillet or under broiler until crisp. Do not microwave.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 434mg | Potassium: 489mg | Fiber: 2g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg
