Perfection! I dipped in Sour cream and Applesauce so yum!
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I feel like you really can’t go wrong with potatoes. They are one of those things that are good in almost every way, from crispy to creamy, fried to mashed to roasted. They’re also one of those things that feel more special, more of a treat, when you’re not the one peeling and grating them. Which is why frozen hash browns are such a genius shortcut. This recipe works with them in patty form, but you can also use frozen shredded hash browns, you just might need a tablespoon or two more flour to help them come together (start with less, work your way up).
I wanted to make these taste like those crispy little rectangular hash brown patties you get at fast food restaurants (you know the ones) but without anything artificial and as simple as can be. This recipe relies on a few extra steps (blotting for the crispiest results, pressing with a spatula while frying) and seasonings (onion and garlic powder are key for that savory depth) and they deliver a fantastic, crunchy, salty, addictive breakfast side.
They’re great as a side to fried eggs or with a pile of soft scrambled eggs, or a tall stack of pancakes if you’re making a breakfast feast. Just like those you grew up with, only better.
Hash Brown Patties
Yields: 8 patties
Prep time: 15 minutes
Cook time: 15 minutes
- 1 (22-ounce) bag frozen hash brown patties (or 20 ounces frozen shredded hash browns, see Note)
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons neutral oil, for frying
- Defrost your hash browns. You can either place them in the fridge overnight or microwave them in 30-second bursts until soft.
- Once defrosted, blot the hash brown patties very, very dry with paper towels. You want to get as much moisture out of them as possible, as this will prevent them from crisping. Using your fingers, break them up into a medium bowl, if they’re still mostly in patty form.
- Add flour, onion powder, garlic powder, salt, and pepper and toss to coat. Mix well to combine everything.
- Take about 1/3 cup of the mixture and form it into a loose patty. You don’t want to pack it too tightly, or it won’t get as crispy. Set aside on a plate and repeat with the remaining mixture.
- Heat 1 1/2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the hash brown patties to the pan, ensuring not to overcrowd it. Work in batches as needed.
- Cook patties for 5 to 7 minutes, pressing gently with a spatula every minute or two, until golden brown and crispy on the underside. Flip and cook for another 5 to 7 minutes, again pressing with a spatula, until the second side is also golden brown and crispy. Add more oil as needed between batches.
- Serve immediately.
Do ahead: These are best eaten fresh, but leftovers keep for 3 days in the fridge and can be re-crisped in a hot skillet, in an air fryer, or in a 400-degree oven for 5 to 10 minutes.
Note: If using frozen shredded hash browns, measure out 20 ounces, defrost, blot very dry, and proceed with the recipe, adding 1 to 2 tablespoons more flour as needed for the mixture to hold together.
