Hash Brown Patties are a breakfast staple, made from shredded russet potatoes, formed into patties, and deep-fried to crispy perfection. This homemade version rivals any store-bought or fast-food option, with just four simple ingredients. Enjoy these patties on their own or as side with Breakfast BLT‘s.
Why Make Your Own Hash Brown Patties?
Sure, you can buy frozen hash brown patties or grab some from a fast-food drive-thru, but making them at home ensures you know exactly what’s in them. Fresh and delicious, these patties start with russet potatoes mixed with eggs, flour, and salt, then shaped and fried to a golden brown.
Key Ingredients
- Potatoes: Russet potatoes are ideal due to their high starch content, which makes for crispier hash browns. Yukon Gold potatoes are a good alternative if you prefer a slightly different texture.
- Oil: Use vegetable or canola oil for frying.
Baking and Air Frying Options
For baking, preheat your oven to 450°F. Drizzle oil on a baking sheet and heat it in the oven for 5 minutes. Place the frozen patties on the heated sheet and bake for 10-15 minutes. Flip the patties and bake for another 5-10 minutes until they are golden brown.
For air frying, place the frozen patties in the air fryer basket. Cook them at 380°F for 10-15 minutes until they are crispy and golden.
Make-Ahead and Storage Tips
These hash brown patties are perfect for meal prep. After the initial freeze, store them in a freezer-safe bag or container for up to 3 months. Label and date the container for easy reference.
Hashbrowns
Ingredients
- 4 large russet potatoes, peeled, washed, and cut in half horizontally
- 2 large eggs room temperature
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 cup canola oil, for frying
Instructions
- Line a baking sheet with parchment paper. Set it aside.
- Bring a medium pot of salted water to a boil.
- Add the halved potatoes and parboil for 6 minutes. The potatoes should be partially cooked but not fully tender.
- Drain the potatoes and let them cool slightly until they are comfortable to handle.
- Using a box grater, grate the parboiled potatoes.
- In a large bowl, combine the grated potatoes, eggs, flour, and kosher salt. Mix until well combined.
- Divide the potato mixture into 8 equal portions, forming each into a patty. You can shape them into rounded rectangles or any shape of your choice.
- Place the formed patties on the prepared baking sheet.
- Freeze the patties for 45 minutes to 1 hour. This step is crucial for the patties to hold their shape during frying.
- Heat the oil in a large skillet over medium-high heat until it reaches 350°F.
- Add 1-3 patties to the hot oil at a time, frying each for 3-5 minutes on one side until browned.
- Flip the patties and cook for another 3-5 minutes until the other side is browned and the patties are cooked through.
- Transfer the fried patties to a paper towel-lined baking sheet to drain excess oil.
- Ensure the oil is at 350°F for each batch and repeat the frying process with the remaining patties.
- Serve the hash brown patties hot.
This recipe was adapted from iamhomesteader.com’s recipe for Crispy Hash Brown Patties.
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Are these 328 calories for one serving or all 8?
That is for one hash brown patty.
I used this recipe today, and loved it! I used my 1 cup souper cubes (halfway filled) to make molds and they came out as perfect patties for loaded hashbrowns. Thank you for giving a recipe that didn’t fall apart as soon I put it in the oil! Lol
I don’t have a printer, how do I save it to
My email?
Great question! If you’d like to save the recipe to your email, you can try one of these options:
1️⃣ Email it to yourself – Copy the link to this page and paste it into an email to yourself. That way, you can easily find it later!
2️⃣ Take a screenshot – If you’re on a phone or tablet, you can take a screenshot and save it to your photos for quick access.
Hope that helps! Let me know if you need more guidance. 😊
Is there a way to freeze them?
Yep, you totally can! Just make sure to let them cool completely first so they don’t get soggy. Then pop them on a baking sheet and freeze them for about 30 minutes so they don’t stick together. After that, wrap them up tight or toss them in a freezer bag (squeeze out as much air as you can), and they’ll be good in the freezer for up to 2–3 months. When you’re ready to eat, just reheat straight from frozen—oven, air fryer, or skillet works best if you want them crispy again!