Crispy Hashbrown Patties
Transform your breakfast game with these Crispy Hashbrown Patties—a golden, crunchy delight perfect for any time of day! Made from freshly grated Russet potatoes, these patties are seasoned with garlic powder, onion powder, and a touch of black pepper for irresistible flavor. The key to their crispy perfection lies in thoroughly squeezing out the moisture from the grated potatoes before mixing in flour and egg to bind them together. Pan-fried in just the right amount of vegetable oil, each bite boasts a mouthwatering combination of crisp edges and tender interiors. Quick and easy to prepare, these savory patties are ideal for pairing with eggs, bacon, or your favorite breakfast sides. Whether you're craving a comforting morning meal or a standalone snack, these hashbrowns deliver delightful texture and flavor.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons All-purpose flour
- 1 large Egg
- 0.25 cup Vegetable oil
Instructions
Peel the potatoes and grate them using a box grater. Once grated, place the potatoes in a large bowl of cold water and let them soak for a few minutes to remove excess starch.
Drain the grated potatoes and place them in a clean kitchen towel. Squeeze tightly to remove as much moisture as possible; this step is crucial to ensure crispy hashbrown patties.
Transfer the squeezed potatoes to a mixing bowl. Add salt, black pepper, garlic powder, onion powder, and flour. Mix until the flour is evenly incorporated.
Beat the egg in a separate bowl and then mix it with the potato mixture until everything is well combined.
Form the potato mixture into patties about 3 inches wide and 1/2 inch thick. You should have about 4 patties, depending on the size.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the patties to the skillet.
Cook the patties for about 4-5 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil.
Serve the hashbrown patties hot, seasoned with additional salt and pepper to taste if desired.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3486 mg | 74% | |
*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.
