Hello World KitchenBeta
Crispy on the outside and wonderfully tender on the inside, these classic shredded potato patties are the ultimate breakfast side or savory snack. Squeezing the moisture out of the potatoes ensures a perfect golden crunch every time.
Ingredients
Main
- 1.5 lbs Russet potatoes — Peeled (about 3 medium potatoes)
- 0.5 medium Yellow onion — Peeled
- 1 whole Large egg — Lightly beaten
- 2 tablespoons All-purpose flour — Can substitute cornstarch or potato starch for gluten-free
- 1 teaspoon Kosher salt — Plus more to taste
- 0.5 teaspoon Black pepper — Freshly ground
- 0.5 teaspoon Garlic powder (optional)
- 0.25 cup Vegetable oil — For pan-frying (canola, peanut, or avocado oil work well)
Instructions
-
Using the large holes of a box grater, grate the peeled potatoes and the onion. Place the grated mixture into the center of a clean kitchen towel or a double layer of cheesecloth.
~5 minGrating the onion along with the potato adds flavor and helps prevent the potatoes from browning too quickly. -
Gather the corners of the towel and twist to squeeze out as much liquid as possible from the potato and onion mixture. You want it as dry as possible to ensure crispy patties.
~5 minDon't skip this step! Moisture is the enemy of a crispy hash brown. -
Transfer the dry shredded mixture to a large bowl. Add the lightly beaten egg, flour, salt, black pepper, and garlic powder. Mix thoroughly until the dry ingredients and egg are evenly distributed.
~3 min -
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Drop 1/4 cup portions of the potato mixture into the skillet, flattening them slightly with a spatula to form patties.
~2 minDo not overcrowd the pan; cook in batches if necessary. -
Fry the patties until the bottoms are deeply golden brown and crispy, about 3 to 4 minutes. Carefully flip and cook for another 3 to 4 minutes on the other side.
~8 minAdjust the heat to medium if they are browning too quickly before the inside is cooked. -
Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Sprinkle with a tiny pinch of salt immediately while hot. Repeat with remaining mixture.
~2 min -
Let the patties rest for a few minutes before serving. Serve hot.
~5 minServe with sour cream, applesauce, or ketchup.
Nutrition
Equipment
- Box grater
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Large skillet
- Spatula
- Paper towels
Tips & Storage
- Use Russet potatoes: their high starch and low moisture content make them the best choice for crispy patties.
- If the oil gets too dark between batches, carefully wipe out the skillet and add fresh oil.
- To keep cooked patties warm while frying the rest, place them on a wire rack on a baking sheet in a 200°F (95°C) oven.
- Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 400°F (200°C) oven or air fryer for 5-8 minutes until warmed through and re-crisped. Microwaving is not recommended as it will make them soggy.
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🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
