Homemade Hash Brown Patties

Hash brown patty on a plate with sour cream and chives on the side.

5 from 1 vote

If there's one thing you should know about me, it's that I'm going to eat more than my share of Homemade Hash Brown Patties, so you better make your own. Crispy on both sides, with creamy potato centers, they are just what you need for breakfast, or even in place of a baked potato with dinner.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Brunch, Dinner

Cuisine: American

Servings: servings

Calories: 184kcal

Author: Cynthia Christensen

Equipment

Fish spatula or other stiff spatula
12 inch cast iron skillet or other heavy bottomed pan

Ingredients

1 ½ pounds russet potatoes
1 egg
2 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
2 tablespoons oil plus more if needed

Instructions

Wash and peel one and a half pounds of potatoes.
Use the grating disc of your food processor, or the large holes on a box grater, to grate your potatoes.
Soak the shredded potatoes in ice cold water for 10 minutes. Drain and rinse under cold water to remove excess starch.
Squeeze handfuls of potatoes with your hands and place in the middle of a clean dish towel. Squeeze all excess liquid out. (you can also use a salad spinner, but it won’t remove as much water)
Place into a large bowl and season with salt and pepper. Add one egg and 2 tablespoons of flour. Mix thoroughly.
Heat cast iron skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of oil and melt. Place three approximately ⅓ cup mounds of potato into the pan flattening the tops. Place a lid on the pan and cook for 4 to 5 minutes, or until the bottoms are browned and crispy.
Remove cover and flip. Drizzle a little more oil around the patties if the pan seems dry. Replace cover and continue cooking until golden brown on both sides.
Place on a wire rack set in a large sheet pan with paper towels. Allow any excess oil to drain while you make the next batch.
Sprinkle with more salt and pepper and serve with a little sour cream and some chopped chives.

Notes

Tip: When making your hash brown patties, scoop the potatoes up against the side of the bowl, pressing to push out excess liquid that may have come out of the potatoes after adding seasoning. You can also do this by hand by grabbing a handful of potatoes and squeezing the excess liquid out and then placing the potatoes into the pan and flattening them out.

Storage: I recommend eating these fresh, hot, and crispy out of the skillet, but in the unlikely scenario that you have leftovers, store in an airtight container in the refrigerator for up to two days.

Reheating: Reheat in your cast iron pan, or watched carefully under the broiler, so they can crisp back up. I don’t recommend reheating them in the microwave because they end up soggy.

Nutrition