Restaurant-Style Crispy Hash Brown Patties Recipe (4 Ingredients) by Ann Marie G. Halstead
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You know those crispy hash brown patties you can get at some of the fast food restaurants? The hash brown potatoes are crispy on the outside and moist on the inside. You can make those at home!
Potatoes are partially cooked in boiling water then grated. Eggs and flour are stirred in and then the mixture is formed into patties and chilled in the freezer for about 45 minutes. This hash brown potato patties recipe is simple to make, though it does take a little time to chill the patties before frying. Don't skip this step! It helps keep the patties together when cooking.
Serve this hash brown recipe with eggs, bacon, breakfast sausage, an omelette, pancakes, waffles ... whatever! They even make a fun side dish for dinner.
Cuisine: American
Prep Time: 10 minutes plus 45 minutes to chill
Cook Time: 20 minutes
Total Time: 30 minutes plus 45 minutes to chill
Servings: 8
Ingredients
- 4 large russet potatoes, peeled and cut in half horizontally
- 2 eggs
- 1/4 cup flour (all-purpose or gluten-free flour)
- vegetable oil, for frying
Here's how to make it:
- Put the potatoes into a pot of boiling, salted water. Cook for about 6 minutes (they will be only partially cooked). Allow to cool slightly, then grate the potatoes into a large bowl.
- Add the eggs and flour. Season well with salt and pepper. Still until well combined. (For extra flavor, add some garlic or onion powder to the patties.)
- Form the mixture into about eight rectangular patties (or whatever shape you want). Put the patties onto a parchment paper-lined baking sheet. Put the baking sheet into the freezer for about 45 minutes. (Don't skip this step. This helps the patties stay together during the cooking process.)
- When ready to cook, heat about 1 inch of oil in a skillet to 350 degrees F. Cook the patties a few at a time until golden brown and crispy on both sides, about 4 minutes per side. Remove to a paper towel and sprinkle with a little salt and black pepper. Repeat with remaining potatoes.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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