How To Make Homemade Hash Brown Patties
Homemade hash brown patties are a classic breakfast side dish that you can make right at home. Crispy on the outside and soft on the inside, these are perfect with eggs and bacon and other breakfast favorites.
There’s nothing like a good crispy hash brown patty.
We love them and making homemade hash brown patties takes them from an average side dish to an out of this world experience.
They have delicious golden, crunchy edges with soft middles, making them perfect for dunking in ketchup or piling onto a breakfast sandwich.
And I always double or triple the recipe.
Extras freeze well so you can just pop them in the air fryer or oven on a busy morning and enjoy!
Ingredients
To make these you’ll need:
- Potatoes– Russet potatoes, washed, scrubbed, and peeled.
- Egg
- Spices– Salt, pepper, and garlic powder.
- Flour– All purpose for binding.
- Corn starch– For binding and help the potatoes crisp up.
- Canola oil– For frying.
How to Make
Homemade hash brown patties are definitely worth making!
Start by grating the potatoes either by hand or using a food processor.
Once they are grated, put them in a bowl of ice water and soak them for 10-15 minutes.
Then drain the soaked potatoes and put them on a clean tea towel or a layer of paper towels.
Squeeze the potatoes to remove as much water as possible, repeating with a dry towel as needed.
Set the potatoes aside.
Then whisk the egg, salt, pepper, and garlic together in a small bowl to evenly combine them.
Set that mixture aside.
Put the potatoes in a mixing bowl and toss them with the cornstarch and flour to combine everything.
Then, stir together the egg mixture with the coated the potatoes until everything’s evenly combined.
Use your clean hands to shape the mixture into 6 even patties that are 1/4″ thick.
Set them on a parchment paper lined baking sheet and freeze them for 30 minutes.
After 30 minutes, heat the oil in a large cast iron skillet over medium heat.
When the oil is hot, add half the patties to the pan and cook them for 3-4 minutes per side.
Once they have crispy, golden brown exteriors, put them to a paper towel lined plate to drain the excess oil while you cook the remaining patties.
Repeat for the remaining hash brown patties.
Serve them warm with your favorite breakfast entrees and enjoy!
Storing Leftovers
Let any leftovers cool completely before transferring them to an airtight container.
Refrigerate them for up to 4 days.
For the best crispy texture when reheating, pop the patties into an air fryer at 350°F for 3 to 5 minutes or warm them in a 400°F oven.
You can reheat them in the microwave, but keep in mind the microwave can make them soft.
Freezing Instructions
You can also freeze homemade hash brown patties for up to 3 months.
To do it, let them cool to room temperature and arrange them in a single layer on a baking sheet.
Freeze them until they are firm then transfer the frozen patties to a ziplocking freezer bag.
Reheat the frozen patties directly in the air fryer or oven until they’re hot and crispy when you are ready to enjoy them again.
Tips and Tricks
- Do NOT skip the ice bath! This step prevents the potatoes from getting gummy.
- You can add other seasonings if you’d like. Paprika and onion powder are also delicious additions.
- Don’t overcrowd the pan when you fry them. If you overcrowd the pan, the hash browns won’t cook evenly.
Other Breakfast Side Dishes
Homemade hash brown patties are a delicious breakfast side dish that will make any morning more tasty!
Make them and enjoy!
Looking for other breakfast side dishes?
Try these:
- Home Fried Breakfast Potatoes
- Whipped Blackberry Butter
- Homemade Breakfast Sausage Patties
- Three Cheese Grits Casserole
- Crispy Oven Baked Bacon
- Strawberry Cream Cheese Spread
- Cracker Barrel Fried Apples
- Drunken Monkey Banana Rum Jam
If you’ve tried these HOMEMADE HASH BROWN PATTIES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Hash Brown Patties
Ingredients
- 1 1/2 lbs russet potatoes washed, scrubbed, & peeled
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 1/2 tbsp flour
- 1/2 tbsp cornstarch
- 1/4 - 1/2 cup canola oil
Instructions
- Grate the potatoes by hand, or using a food processor, then transfer them to a bowl of ice water and let them soak for 10-15 minutes.1 1/2 lbs russet potatoes
- Drain the prepared potatoes then transfer them to a clean tea towel, or a layer of paper towels, and squeeze to remove as much water as possible. Repeat with a clean dry towel, as needed.
- Add the egg, salt, pepper, and garlic to a small bowl. Whisk them together to evenly combine, then set aside.1 large egg, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
- Transfer the potatoes to a mixing bowl then sprinkle the flour and cornstarch evenly out overtop of them. Gently toss to evenly combine.1 1/2 tbsp flour, 1/2 tbsp cornstarch
- Pour the egg mixture over the potatoes, gently tossing until everything's evenly coated.
- Using clean hands shape the mixture into 6 even-ish 1/4" patties, then set them on a parchment paper lined baking sheet, and freeze for 30 minutes.
- Add the oil to a large cast iron skillet set over medium heat. When it's hot add half the patties to the pan and cook for 3-4 minutes per side, until golden brown & crispy. Transfer them to a paper towel lined plate, and repeat for the remaining hash brown patties.1/4 - 1/2 cup canola oil
- Serve warm and enjoy!
Notes
- Do NOT skip the ice bath! This step prevents the potatoes from getting gummy.
- You can add other seasonings if you'd like. Paprika and onion powder are also delicious additions.
- Don't overcrowd the pan when you fry them. If you overcrowd the pan, the hash browns won't cook evenly.
Nutrition
