\n\nHash Brown Patties<\/h1>\n\n\nRecipes<\/a> <\/div>\n\/<\/span>\nApril 18, 2023<\/time>\n<\/div>\n<\/header>\n<\/p>\n\n<\/p>\nI feel as if I used to make hash browns often, but I\u2019m now realizing that was just my 20s. For some reason, I\u2019m 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\u2019s 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<\/a>) is not a world worth living in.<\/p>\n<\/p>\nMy 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\u2019t need to cook them first), but with fresh, it\u2019s 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.<\/p>\n<\/p>\n\nPreviously:<\/span> Ricotta Pancakes with Mixed Berry Sauce<\/a> and Spinach and Artichoke Dip Baked Pasta<\/a><\/p>\n\n<\/span><\/p>\n\n\n\nHash Brown Patties<\/h2>\n<\/div>\n\n\n<\/path><\/svg>\nPrep time: <\/span>\n25 minutes<\/span>\n<\/div>\n\n<\/path><\/svg>\nCook time: <\/span>\n15 minutes<\/span>\n<\/div>\n\n<\/path><\/svg>\nServings: <\/span>\n4 <\/span>\n<\/div>\n<\/div>\nCrisp on the outside, tender on the inside, these patties are a wonderful breakfast, brunch, or side.<\/div>\n\nIngredients<\/h3>\n\n\n\n\n2 pounds russet or Yukon gold potatoes, peeled<\/span>\n<\/label>\n<\/div>\n\n\n\n1 large egg, lightly beaten<\/span>\n<\/label>\n<\/div>\n\n\n\n2 tablespoons all-purpose flour<\/span>\n<\/label>\n<\/div>\n\n\n\n1 teaspoon kosher salt, or more to taste<\/span>\n<\/label>\n<\/div>\n\n\n\nFreshly ground black pepper<\/span>\n<\/label>\n<\/div>\n\n\n\nVegetable oil, for frying<\/span>\n<\/label>\n<\/div>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\nGrate the potatoes on the large holes of a box grater. Transfer to a clean kitchen towel, gather the ends, and twist and squeeze to remove as much moisture as possible.<\/div>\n<\/div>\n\nIn a large bowl, combine the squeezed potatoes, egg, flour, salt, and pepper. Use your hands to combine.<\/div>\n<\/div>\n\nHeat 1\/4 inch of oil in a large (10-inch) skillet over medium-high heat. When it shimmers, take a small handful of the potato mixture (about 1\/4 cup) and flatten it into a 3-inch wide, 1\/2-inch thick patty. Repeat with remaining potato mixture, working in batches if needed.<\/div>\n<\/div>\n\nFry patties for 3 to 5 minutes per side, until deeply golden brown and crisp. Transfer to a paper-towel-lined plate. Season with additional salt immediately if needed. Serve hot.<\/div>\n<\/div>\n<\/div>\n<\/div>\n\nNotes<\/h3>\nDo ahead:<\/b> 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.<\/div>\nFor frozen shredded potatoes:<\/b> If you want to use frozen shredded potatoes instead of fresh, you\u2019ll need about 20 ounces of them. Thaw them, then squeeze out the moisture as much as you can, and proceed with the recipe as written.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/article>\n<\/p>\n\n\u2190 Previous Post<\/span><\/a><\/div>\nNext Post \u2192<\/span><\/a><\/div>\n<\/div>\n\n\n\t\t\t36 thoughts on \u201cHash Brown Patties\u201d\t\t<\/h2>\n\n\n\n