Name: Hashbrowns
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
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

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.

A pan filled with hashbrowns and a side of ketchup.

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.

A plate of hashbrowns served with a fried egg.

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

Prep Time 10

Cook Time 20

Freeze 1

Total Time 1 30

Crispy homemade hash brown patties made from russet potatoes, perfect for breakfast. Easy to make, fry, bake, or air fry!

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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.