Gluten-Free Crispy Hashbrown Patties
Get ready to indulge in perfectly crispy and golden gluten-free hashbrown patties that make a delicious addition to any breakfast table! Crafted with freshly grated russet potatoes, these patties are seasoned with onion and garlic powder for a subtle kick and bound with gluten-free all-purpose flour, ensuring they're safe for gluten-sensitive eaters. The secret to their irresistible crunch lies in removing excess moisture from the potatoes before pan-frying them to golden perfection in olive oil. Quick to prepare and suitable for batch cooking, these patties are a versatile treat that can be served with ketchup, sour cream, or alongside eggs and bacon for the ultimate morning feast. The recipe is simple, satisfying, and guaranteed to impress with its comforting flavors and texture—your new brunch favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 0.25 cup Gluten-free all-purpose flour
- 1 large Egg
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
Instructions
Peel the large russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes into a large bowl of cold water. This step removes excess starch and prevents the potatoes from browning.
After 5 minutes, drain the water and use a clean kitchen towel to squeeze out as much moisture as possible from the grated potatoes. It's important to make them as dry as possible to achieve crispy patties.
Transfer the drained potatoes to a large mixing bowl. Add the gluten-free all-purpose flour, egg, onion powder, garlic powder, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Scoop a portion of the potato mixture (about 1/4 cup) and form it into a patty, pressing it firmly together. Repeat with the remaining mixture.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the hashbrown patties, making sure to leave space between each one. You may need to cook them in batches depending on the size of your 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 paper towel-lined plate to drain any excess oil.
Serve hot with your choice of accompaniments like ketchup, sour cream, or as part of a full breakfast spread.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 14.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6831 mg | 145% | |
*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.
