I’ve heard that people who are allergic to peanuts can eat peanut oil because it’s been so highly processed. Not sure if that’s so?
version ai :
Hash Brown Patties
I feel as if I used to make hash browns often, but I’m now realizing that was just my 20s. For some reason, I’m only really comfortable making them in a cast-iron skillet, which I still have, but which is usually buried under a tower of things I definitely do not cook in and I never bother to unearth. I will confess: hash browns were a casualty of my kitchen reorganization. I am ashamed. But here’s the thing about being ashamed: you eventually go back to your senses and realize that a world without crispy, salty, pan-fried potatoes (and the things they go with, say, eggs or rye bread) is not a world worth living in.
My favorite version is hash brown patties: shredded potatoes that are squeezed to remove moisture, mixed with a little egg and flour to bind, and fried in hot oil until deeply golden and crisp. My mom used to make them for us often from frozen potato shreds (a brilliant shortcut, if you have them, you don’t need to cook them first), but with fresh, it’s not too much more work at all. It just involves a box grater, a large bowl, and a thick kitchen towel or a few layers of paper towels. The results are tender on the inside, crackling crisp on the outside, and absolutely worth the, ahem, excavation.
Previously: Ricotta Pancakes with Mixed Berry Sauce and Spinach and Artichoke Dip Baked Pasta
Hash Brown Patties
Ingredients
Instructions
Notes
Is this similar to a rosti? I want to make these for dinner tonight!
Yes, absolutely! The closest thing is rosti. This is just in patty-form instead of one large cake.
I am with you on the cast-iron skillet conundrum! I just use my largest pan which is not cast-iron and it works just fine. I think these are a lot like Latkes in the way they are made!
Love this recipe!
You’re so right about these being like Latkes! I usually add a bit of grated onion to mine as well. Can’t wait to try these!
These look delicious! I’ve been looking for a good recipe to make with all the potatoes from our CSA. Do you think I could use my food processor to grate them or is a box grater preferable?
Absolutely, if you have the shredding disk, that would be much faster!
What kind of flour did you use?
All-purpose flour, just specified above!
Re: cast iron skillet. I use a non-stick pan, which works great, but I think the real key is simply that you need a pan that is 1) heavy-bottomed (for even heat distribution) and 2) a size that allows you to cook a reasonable quantity but not too many at once (so the oil temp doesn’t drop). So if you have an enameled cast iron or a thick stainless steel, those would work well, too.
Agreed!
Do you rinse the grated potatoes after grating before squeezing? Or just grate and squeeze?
No, you don’t need to rinse them.
Are these just like Latkes without the onion? I make them a lot and they are very similar.
To those asking about latkes. They are very much like a latke! With a latke, you typically grate an onion in with the potato and squeeze it along with the potato. You also rinse the grated potato well before squeezing and adding your egg and flour mixture. I’d imagine both methods work fine.
Yes, I don’t find rinsing necessary with hash browns because I don’t want them to bind quite as much as latkes (which have a really thick batter) so I want some of that starch. Either way is fine though!
Are these just like Latkes without the onion? I make them a lot and they are very similar.
Oh my goodness, I literally just posted this. It looks like many people are wondering this!
Hash browns are a staple around here too! I’m still using the 2007 (!!) recipe for them which you don’t even need to peel the potatoes for. They have a more rustic feel but still crunchy outside and tender inside. You should try it next time you’re digging out the cast iron!
Is there a good non-egg binder you could use for these, for vegan purposes? Or would it be a disaster.
Thanks for the tip on the rinsing and starch. I am excited to make these!
Nancy, I’ve used a “flax egg” in Latkes when my daughter was little and allergic to egg. It worked pretty well as a binder.
If you don’t rinse the potatoes, the starch helps with binding. This is the way my Mom taught me to make potato pancakes, so I imagine the same principle applies here. But definitely squeeze out as much moisture as possible!
Is that you Deb, squeezing the water out of the potatoes in the picture?
It is not! It is a hand model. 🙂
Hash brown patties were my favorite! I also had a small window in my 20s where I was determined to make everything from scratch. These look perfect Deb!
Nancy, I’ve used a “flax egg” in Latkes when my daughter was little and allergic to egg. It worked pretty well as a binder.
Is there a good non-egg binder you could use for these, for vegan purposes? Or would it be a disaster.
I usually recommend flax eggs in recipes that call for one or two eggs to bind — so I think it’d be a great thing to try here.
I use 2 or 3 cups of frozen shredded hash browns for a two person dinner and make one large patty in my 8” nonstick skillet. (The 2007 recipe of yours, in fact!) The crust is all the more impressive. This recipe will be perfect for when I want to do it from scratch and make several little guys for a crowd.
These are going to be a huge hit. Thank you!
Woohoo!
Just made these. Used red potatoes (had them on hand) and used my food processor to shred. Excellent, crispy and perfectly cooked through!
Is that a Lodge cast iron skillet? It’s perfect!
Are you using the biggest hole on the box grater for shredding?
Yes, the large holes on a box grater.
Can you make these ahead of time? Fry and then reheat later? Reheat in oven? Microwave? Thanks!
Yes, I addressed this in the notes: “These are best hot and fresh, but leftovers keep in the fridge for up to 3 days and can be reheated in a 350-degree oven or an air fryer until hot and crisp.”
I’m trying these tonight! With my mandolin I can cut the potatoes to a very precise 1/8″ shred, so I’m going to try it with that instead of grating. The thinner shreds absorb the oil and get crispier faster.
Yes, that will be great! Faster cooking time too.
Thanks! So helpful! This will be a favorite for sure!
I’ve definitely used an air fryer for pre-made hash browns (frozen, I’m ashamed to admit!), and it works great. I bet these would be fantastic for a crowd cooked fresh and put in the air fryer to crisp again.
Are those the Lodge cast iron 10 inch frying pans?? The link for “cast iron skillet” doesn’t link to anything!
Apologies! Fixed it.
Thank you for fixing the link!
Is there a difference in taste if you leave the skin on?
I think it’s mostly a textural difference — the skins would hold up more as a separate thing, whereas the interior sort of blends together. I don’t think it affects the flavor much, but I definitely prefer them peeled.
Hi Deb! You can peel the potatoes, but you don’t NEED to peel them for hash browns. Sometimes I just wash them, grate, and cook. It doesn’t change the taste at all, and they still get crispy. It’s also one less step!
Yep, I mention it above. My 2007 recipe is actually for hash browns with the skin on. Either works, it’s just a preference.
Thanks for the quick response! Much appreciated!
Of course!
Is that Lodge cast iron pan a 10″ or 12″? I can’t tell by the picture. I have a 12″ and I’m thinking I will make one big giant hash brown patty and pretend like I don’t know that 4 normal-sized ones are more practical for flipping. 😛
Yes, that will be great! Faster cooking time too.
I am with you on the cast-iron skillet conundrum! I just use my largest pan which is not cast-iron and it works just fine. I think these are a lot like Latkes in the way they are made!
Definitely! You just want a pan with good heat retention, whatever it is. And yes, they’re very much like latkes!
Made these for dinner tonight with fried eggs and sautéed greens. So good! And definitely going to be making them again.
Hi, these sound great! Could these be baked in an oven/air fryer instead of pan fried?
You can reheat them in an oven or air fryer until crisp but they need the initial oil bath to get properly cooked and crisp in the first place.
Just made these. Used red potatoes (had them on hand) and used my food processor to shred. Excellent, crispy and perfectly cooked through!
I’m trying these tonight! With my mandolin I can cut the potatoes to a very precise 1/8″ shred, so I’m going to try it with that instead of grating. The thinner shreds absorb the oil and get crispier faster.
Yum! This recipe sounds amazing. I recently made a similar dish, but it was just one large pancake. I think I like this method better, as everyone gets a crispy edge (my favorite part). Looking forward to trying these!
Are the Yukon gold peeled or unpeeled? Do you have to boil them or par boil them first? Thanks!
The instructions say peeled, and no, no need to boil or par-boil.
I made these last night and they were absolutely perfect!
So happy to hear this, Karen!
I’m making these tonight! With my mandolin I can cut the potatoes to a very precise 1/8″ shred, so I’m going to try it with that instead of grating. The thinner shreds absorb the oil and get crispier faster.
Is that Lodge cast iron pan a 10″ or 12″? I can’t tell by the picture. I have a 12″ and I’m thinking I will make one big giant hash brown patty and pretend like I don’t know that 4 normal-sized ones are more practical for flipping. 😛