Craving a breakfast classic that’s golden, crispy, and oh-so-delicious? Look no further than homemade Hash Brown Patties! These breakfast favorites are made from simple ingredients—russet potatoes, salt, and a touch of potato starch—and are fried to perfection, resulting in a crispy exterior with a soft and fluffy interior. Perfect for serving alongside eggs, bacon, or even on their own, hash brown patties are a versatile dish that can be enjoyed at any time of the day. Let’s dive into how you can make these delightful patties right at home.
Ingredients List
Essential Ingredients
- 1 pound russet potatoes, peeled and cut into 1-inch chunks
- Salt (to taste)
- 1 tablespoon potato starch
- Neutral, high-heat oil for frying (such as vegetable or canola oil)
Required Kitchen Tools
To make the process of preparing hash brown patties easier and more efficient, having the right kitchen tools is key. Here’s what you’ll need:
- Potato Peeler: A potato peeler will help you easily remove the skin from the potatoes.
- Grater or Food Processor: A box grater or a food processor with a grating attachment will quickly shred the potatoes into fine pieces.
- Colander or Strainer: This is necessary for rinsing and draining the potatoes to remove excess starch.
- Mixing Bowl: A large bowl for mixing the grated potatoes with potato starch and salt.
- Frying Pan or Skillet: A heavy-bottomed skillet or non-stick frying pan is ideal for frying the patties to a crispy golden brown.
- Spatula: A spatula will help you flip the patties without breaking them.
These tools will ensure you can prepare and cook your hash brown patties with ease, resulting in a perfectly crispy texture.
Preparing the Hash Brown Patties
Making hash brown patties is a straightforward process, starting with preparing the potatoes and then frying them to crispy perfection. Let’s walk through the steps to create these delicious patties.
Step 1: Preparing the Potatoes
Begin by peeling the russet potatoes using a potato peeler. Once peeled, cut the potatoes into 1-inch chunks to make them easier to handle when grating. Rinse the chunks under cold water to remove any surface starch, then proceed to grate them.
Using a box grater or a food processor with a grating attachment, shred the potatoes into fine pieces. Place the grated potatoes in a colander or strainer and rinse them under cold water until the water runs clear. This step helps to remove excess starch, which is crucial for achieving a crispy texture. After rinsing, squeeze out as much water as possible from the grated potatoes using a clean kitchen towel or paper towels.
Step 2: Mixing the Ingredients
Transfer the grated potatoes to a large mixing bowl. Add 1 tablespoon of potato starch to the bowl. The potato starch helps to bind the mixture together, ensuring the patties hold their shape during frying. Sprinkle a generous amount of salt over the potatoes, adjusting to your taste preference.
Using your hands, mix the potato, starch, and salt until well combined. The mixture should start to come together, forming a slightly sticky consistency. If it feels too wet, you can add a little more potato starch to help absorb the moisture.
Step 3: Shaping the Hash Brown Patties
Once the potato mixture is ready, it’s time to shape it into patties. Take a handful of the potato mixture (about 1/4 cup) and form it into a flat, round patty using your hands. Gently press the mixture together to ensure it holds its shape. Repeat this process until all of the potato mixture is shaped into patties.
You should end up with about 6-8 patties, depending on the size you prefer. Place the formed patties onto a plate or tray, and let them rest for a few minutes. This rest time helps the starch absorb moisture, making the patties easier to handle and fry.
Step 4: Frying the Hash Brown Patties
Heat a generous amount of neutral, high-heat oil (such as vegetable or canola oil) in a large frying pan or skillet over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying. To check if the oil is hot enough, you can drop a small piece of the potato mixture into the oil—it should sizzle and start to fry immediately.
Carefully place a few patties into the hot oil, being cautious not to overcrowd the pan. Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip the patties over, being careful not to break them. Once both sides are crispy and golden, remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining patties, adding more oil to the pan if necessary. Make sure to keep the oil temperature consistent to achieve evenly fried hash browns.
Serving the Hash Brown Patties
Hash brown patties are best served hot and fresh, straight from the pan. They make a perfect side dish for breakfast, paired with eggs, bacon, or sausage. You can also enjoy them as a snack with a dollop of sour cream or ketchup. For a more complete meal, serve them alongside grilled vegetables or a fresh salad. These crispy, golden patties are sure to be a hit, no matter how you choose to serve them.
Tips for Making Perfect Hash Brown Patties
Achieving the perfect texture and flavor in your hash brown patties is easy with these helpful tips:
- Remove Excess Moisture: The key to crispy hash browns is removing as much moisture as possible from the grated potatoes. After rinsing, squeeze the potatoes with a clean kitchen towel or paper towels to remove any remaining water. This helps the patties become crispier during frying.
- Use Potato Starch: Potato starch acts as a binder and helps the patties hold together. If you don’t have potato starch, you can substitute it with cornstarch or all-purpose flour. However, potato starch provides the best results for a crispy texture.
- Don’t Overcrowd the Pan: Frying too many patties at once can lower the oil temperature, resulting in soggy hash browns. Fry the patties in batches, ensuring they have enough space to cook evenly. This will give them a golden, crispy exterior.
- Maintain the Right Oil Temperature: Keep the oil at a medium-high temperature. If the oil is too hot, the outside of the patties will cook too quickly while the inside remains undercooked. If the oil is too cold, the patties will absorb more oil and become greasy. Consistent heat ensures even cooking and crispy hash browns.
- Rest the Patties Before Frying: Allowing the patties to rest for a few minutes before frying helps the starch absorb moisture and bind the potatoes together. This rest time will make it easier to handle the patties and prevent them from falling apart in the pan.
Storing and Reheating Hash Brown Patties
Storing Leftover Patties: If you have leftover hash brown patties, let them cool completely before transferring them to an airtight container. Store the container in the refrigerator for up to 3 days. This will keep the patties fresh and ready for reheating.
Reheating Hash Brown Patties: To reheat, place the patties in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are hot and crispy again. You can also reheat them in a skillet over medium heat, flipping occasionally, until warmed through. Avoid using the microwave, as it can make the patties soggy.
Conclusion
Hash brown patties are a classic breakfast staple that’s easy to make and always satisfying. With a crispy exterior and a tender, fluffy interior, these patties are the perfect complement to any breakfast spread. Whether you serve them with eggs, bacon, or on their own, they are sure to be a hit with family and friends.
By following these simple steps and tips, you can master the art of making homemade hash brown patties. Experiment with seasonings, add your favorite herbs, or top them with cheese for a twist on the classic recipe. Enjoy the deliciousness of these golden, crispy patties and make them a regular part of your breakfast routine. Happy cooking, and enjoy your perfectly fried hash brown patties!