Crispy Hash Brown Patty
Transform your breakfast game with this irresistible Crispy Hash Brown Patty recipe—a perfect blend of golden crunch and fluffy potato goodness! Made with shredded russet potatoes, seasoned with a medley of onion powder, garlic powder, and black pepper, and bound together with a touch of flour and egg, these homemade patties deliver restaurant-quality crispiness right from your kitchen. The easy preparation involves soaking the potatoes to remove starch and shaping them into perfectly portioned patties before pan-frying to golden perfection. Whether served alongside fried eggs and bacon or as a savory side dish, these hash browns are a crowd-pleaser that's simple to create. Ideal for breakfast lovers craving crispy potato perfection, this recipe is a must-try morning delight!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 large russet potatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 tablespoons flour
- 1 large egg
- 4 tablespoons vegetable oil
Instructions
Peel and grate the russet potatoes using a box grater. Place the grated potatoes in a large bowl of cold water and let them soak for 5 minutes. This helps to remove excess starch and prevents the hash browns from becoming gummy.
Drain the potatoes into a colander and rinse them under cold running water. Squeeze out as much water as possible by pressing handfuls of potatoes between two clean kitchen towels or using a potato ricer.
Transfer the drained potatoes into a large mixing bowl. Add the salt, black pepper, onion powder, garlic powder, flour, and egg. Mix well until all the ingredients are combined and hold together.
Divide the potato mixture into 8 equal portions and shape each portion into a flat patty, about 1/4 inch thick.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the patties to the skillet in batches, making sure not to overcrowd the pan.
Cook each hash brown patty for about 3-4 minutes on each side until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
Serve the hash brown patties hot as part of your breakfast or as a delicious side dish.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
