{"id":2468,"date":"2026-03-13T07:33:40","date_gmt":"2026-03-13T07:33:40","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2468"},"modified":"2026-03-13T07:33:40","modified_gmt":"2026-03-13T07:33:40","slug":"by-nicole-c","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2468","title":{"rendered":"By: Nicole C"},"content":{"rendered":"

I accidentally tripled the recipe (not a bad problem to have more potatoes….) and I got tired of shaping the patties almost immediately. I remembered that I had a plastic onigiri shaper and now I have cutie little triangle hash browns to freeze for later!<\/p>\n

version ai :<\/p>\n

Hash Brown Patties<\/h1>\n
\n

\"Hash<\/p>\n

In the last year or so, I\u2019ve decided that I am a Hash Brown Person. I like them with fried eggs<\/a>, kimchi fried rice<\/a>, or, more likely, just a dollop of ketchup. If I can, I always order them instead of home fries. The texture just speaks to me \u2014 the crispy, almost translucent ends and edges, the soft shredded potato inside. I love them thin and lacy, but also as these patties, thick and with even more texture. The only thing I don\u2019t like about hash browns is that I find them a pain in the neck to make. The grating, the squeezing, the frying in several batches. I usually resort to buying them frozen, and then feel like a bit of a failure.<\/p>\n

\"Hash<\/p>\n

Which is why I\u2019m so excited about these. They still require the same grating and squeezing of the potatoes, but because you pack them into a small-ish patty, you can cook them in a much smaller amount of oil and flip them easily, and they feel much less fussy than a big round of hash browns. The trick of grating the potato and then rinsing it until the water runs clear (this removes a lot of starch) and then pressing it absolutely dry (I used a salad spinner and then wrung it dry in a dishtowel) is worth the effort for how much crisper your results will be. I made a batch a couple weeks ago and couldn\u2019t stop eating them. The potato shreds are so incredibly crunchy on the outside, then tender but still a little springy on the inside. They don\u2019t just taste like any old potato; they taste like *hash browns*. They taste like the best hash browns. Make a batch, keep them in the fridge, warm them in a toaster oven for breakfast. That\u2019s definitely my plan.<\/p>\n

\n
\n

Hash Brown Patties<\/h2>\n
Print Recipe<\/a><\/div>\n<\/div>\n
\n
\n
Prep Time<\/div>\n
20 minutes<\/div>\n<\/div>\n
\n
Cook Time<\/div>\n
20 minutes<\/div>\n<\/div>\n
\n
Servings<\/div>\n
4 to 6<\/div>\n<\/div>\n<\/div>\n
\n

Ingredients<\/h3>\n
    \n
  • 1 pound russet or Yukon Gold potatoes (about 2 medium)<\/li>\n
  • 1 teaspoon kosher salt, plus more to taste<\/li>\n
  • Freshly ground black pepper<\/li>\n
  • 3 to 4 tablespoons neutral oil, divided, plus more as needed<\/li>\n<\/ul>\n<\/div>\n
    \n

    Instructions<\/h3>\n
      \n
    • Peel and grate potatoes on the large holes of a box grater. Place grated potatoes in a medium bowl and cover with cold water. Agitate with your hands and then drain well. Repeat this process until water runs clear.<\/li>\n
    • Transfer potatoes to a salad spinner and spin them until as dry as you can get them, 30 seconds or more. Alternatively, transfer potatoes to a clean kitchen towel and wring them dry over the sink; you want them very, very dry.<\/li>\n
    • Return potatoes to bowl. Toss with 1 teaspoon salt and a grinding of black pepper.<\/li>\n
    • Heat 3 tablespoons of the oil in a large (12-inch) nonstick or cast-iron skillet over medium-high heat until shimmering. Use your hands to press about 1\/4 cup potato mixture into a compact patty. Repeat with remaining potato mixture, pressing it as firmly as you can so patties hold together.<\/li>\n
    • Cook patties, in batches if needed (add remaining tablespoon oil if doing a second batch), until deeply golden brown and crisp, about 5 to 7 minutes per side. Transfer to a paper towel-lined plate to drain and season immediately with additional salt and pepper, to taste. Serve hot.<\/li>\n<\/ul>\n<\/div>\n
      \n

      Notes<\/h3>\n
      \n

      Do ahead: Cooked hash browns can be kept in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven, a hot (400F) oven, or a skillet until re-crisped and hot through.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

      \"Hash<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      I accidentally tripled the recipe (not a bad problem to have more potatoes….) and I got tired of shaping the patties almost immediately. I remembered that I had a plastic onigiri shaper and now I have cutie little triangle hash browns to freeze for later! version ai : Hash Brown Patties In the last year […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2468","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"\nBy: Nicole C - cupcake recipe<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"By: Nicole C\" \/>\n<meta property=\"og:description\" content=\"I accidentally tripled the recipe (not a bad problem to have more potatoes….) and I got tired of shaping the patties almost immediately. 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