These are totally addictive. I made a bunch and froze them, and they have been a lifesaver for breakfast and lunch. They’re extra good with a fried egg, but I even used them for make-shift avo toast when I ran out of bread. Thanks for sharing!
version ai :
There are many things I love in this world that I make at home not because the store-bought version isn’t perfectly fine but because a homemade one is just… better. Much better, maybe. This is not about those things. These hash brown patties are the rare thing that I make at home because even in the age of increasingly good frozen foods, it’s basically impossible to buy them in a format that satisfies me. The frozen ones are either too thick, too small, or too uniform. Too bland, too soft, not crisping up where they should. It’s not that they’re awful, it’s just that if you’re going to have a hash brown patty, you should really have *the* hash brown patty — the best, the most glorious, the most crisp, the most deeply flavored, the most wonderful version there is. You know, the one you can’t stop eating.
And these are it.
They’re not even difficult. You shred a pile of potatoes — Yukon Golds are my favorite for this because they get creamier inside and crispier outside than russets, and you don’t even have to peel them — squeeze every last drop of moisture out of them (this is key), bind them with a little flour and egg, and fry them until deeply, gloriously golden. They require a lot of surface area for frying so I like to do them in two skillets, or in batches if I have more time. And by “a lot of surface area” I mean I love these big, relatively flat patties, the kind where you get a large, crisp bite with every forkful. The kind that you can pile with a fried egg, a dab of hot sauce, a spoonful of sour cream, or even a leftover waffle egg (that’s not a thing, but it should be).
But they’re also just perfect on their own, especially if you get the seasoning right. I am a big believer in a lot of black pepper in my hash browns, a generous dose of salt, and maybe some cayenne if you like a little kick. I hope you make them soon.
Hash Brown Patties
I find Yukon Gold potatoes to be the best for hash browns; their texture is creamy but they get wonderfully crisp. Russets work too, as does pretty much any firm potato. Do not skip the step of squeezing moisture from your shredded potatoes; it’s key to getting them very crisp and brown. I love a generous dose of black pepper with these, and often a little cayenne, too.
Yield: Makes 8 to 10 patties
Time: 45 minutes
Time: 45 minutes
Ingredients:
- 2 pounds Yukon Gold potatoes, unpeeled
- 1 teaspoon kosher salt, plus more to taste
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Pinch or two of cayenne pepper (optional)
- 2 to 4 tablespoons neutral oil, for frying
Directions:
Shred potatoes with the large holes of a box grater or with a shredding disk on a food processor. Transfer to a clean kitchen towel (or several layers of paper towels) and gather the corners of the towel to make a bundle. Twist and wring out as much moisture as you can from the potatoes. You might be surprised at how much comes out. Discard the liquid.
Transfer dry shredded potatoes to a large bowl. Add salt, egg, flour, pepper, and cayenne (if using) and toss to combine well.
Heat 2 tablespoons of oil in a large (10-inch or more) skillet over medium-high heat until shimmering. Form potato mixture into 8 to 10 patties, about 3 to 4 inches in diameter and 1/2-inch thick. You want them relatively flat for maximum crispness.
Fry patties in a single layer without overcrowding, adding more oil as needed, until deeply golden and crisp underneath, 5 to 8 minutes. Flip and cook on the second side until deeply golden and crisp, another 5 to 8 minutes.
Transfer to a paper-towel-lined plate. Repeat with any remaining patties. Serve hot.
