{"id":2487,"date":"2026-03-13T15:50:35","date_gmt":"2026-03-13T15:50:35","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2487"},"modified":"2026-03-13T15:50:35","modified_gmt":"2026-03-13T15:50:35","slug":"by-laurel-2","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2487","title":{"rendered":"By: Laurel"},"content":{"rendered":"

In reply to Sam<\/a>.<\/p>\n

It’s pretty much the same process for freezing anything:
\n\u2022 A single layer of the item on a sheet pan, freeze until solid, and package appropriately in a thick freezer bags.
\n\u2022 Items that are prone to stick together like pancakes, cr\u00e8pes, latkes, or hash browns, can be separated by waxed, or parchment paper.
\n\u2022 Include reheating\/cooking instructions in the bag, plus date the items were frozen.<\/p>\n

Enjoy!<\/p>\n

version ai :<\/p>\n

\n
\n

Hash Brown Patties<\/h1>\n

April 25, 2023<\/p>\n

\n
\nPotatoes<\/a>, Vegetarian<\/a>\n<\/div>\n

217 Comments<\/a> <\/span>\n<\/div>\n<\/div>\n

\n

\"Hash<\/p>\n

In the spring, every year I find myself wanting to make a lot of potatoes, but not just any kind of potatoes. I want something that feels not-too-heavy, but still warm and comforting, slightly crunchy in spots but still soft, and generally just\u2026 a delight. And for me, that\u2019s almost always hash browns.<\/p>\n

And not just any hash browns. While I love the big skillet kind, what I\u2019ve been craving and making for weeks now are the loose, individual patties. This is probably because I grew up eating the frozen kind (shhh), and I still love their uniform craggly edges. But homemade hash brown patties are 1000 times better, easier than you think, and require very little by way of ingredients \u2014 just potatoes, oil, salt, and pepper.<\/p>\n

\"Hash<\/p>\n

The only trick is to get the potatoes dry enough. I once grated potatoes and didn\u2019t dry them enough and they stewed instead of fried. Since then, I\u2019ve tried many methods: twisting them in a cheesecloth, pressing them between layers of paper towels, doing one of those, and then also doing a brief turn in a salad spinner. These all work, but my favorite method, both easiest and most effective, is to squeeze them by hand. Grate them, gather them into a clean kitchen towel, then twist and squeeze with all your might. It\u2019s a good workout, and ensures the crispiest, best-fried potatoes.<\/p>\n

Because they\u2019re a weeknight side dish for us, I make them in a cast iron skillet that\u2019s just big enough for two or three patties at once; it\u2019s perfect to keep the stove running while we get other things ready. The second trick is to avoid overcrowding the pan or moving them around while they\u2019re cooking. Patience, my friends. They\u2019ll crisp and turn golden brown, and you\u2019ll know exactly when to flip them. And then you\u2019ll have a golden, crunchy, steamy potato disc that\u2019s far better than the frozen kind, but just as nostalgic and satisfying.<\/p>\n

What would you serve them with? For us, eggs, green salad, and maybe salsa<\/a>. What else? Do tell!<\/p>\n

\"Hash<\/p>\n<\/div>\n

\n
\n
\n
\n<\/span><\/span><\/span><\/span><\/span> 5<\/span> (30 ratings)<\/span> <\/span>\n<\/div>\n<\/div>\n

Hash Brown Patties<\/h2>\n
\n
\n\n<\/path>\n<\/svg>
\nDifficulty<\/span>
\nEasy<\/span>\n<\/div>\n
\n\n<\/path>\n<\/svg>
\nPrep Time<\/span>
\n15 minutes<\/span>\n<\/div>\n
\n\n<\/path>\n<\/svg>
\nCook Time<\/span>
\n20 minutes<\/span>\n<\/div>\n
\n\n<\/path>\n<\/svg>
\nServings<\/span>
\n4<\/span>\n<\/div>\n<\/div>\n
\nCrispy on the outside, steamy and soft on the inside, these homemade hash brown patties will make you wonder why you ever bought the frozen kind.\n<\/div>\n
\nCourse<\/span> Breakfast, Side Dish<\/span>\n<\/div>\n
\nCuisine<\/span> American<\/span>\n<\/div>\n
\n

Ingredients<\/h3>\n
\n
\n
\n<\/p>\n
\n1 1\/2<\/span> pounds<\/span> russet potatoes<\/span>, peeled and grated (about 4 cups loosely packed)\n<\/div>\n<\/div>\n
\n
\n1<\/span> tablespoon<\/span> neutral oil<\/span>, plus more for cooking\n<\/div>\n<\/div>\n
\n
\n3\/4<\/span> teaspoon<\/span> fine sea salt<\/span>\n<\/div>\n<\/div>\n
\n
\n1\/4<\/span> teaspoon<\/span> freshly ground black pepper<\/span>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Instructions<\/h3>\n
\n
\n
\nGrate the potatoes. This is easiest and fastest with the grating attachment of a food processor, but a box grater works just fine.\n<\/div>\n<\/div>\n
\n
\nGather the grated potatoes into a clean kitchen towel. Twist and squeeze the potatoes with all your might to remove as much moisture as possible. This is the secret to a crispy hash brown. You should be able to get a shocking amount of liquid out.\n<\/div>\n<\/div>\n
\n
\nTransfer the dried potato strands to a bowl and add 1 tablespoon oil, salt, and pepper. Toss with your hands until evenly coated.\n<\/div>\n<\/div>\n
\n
\nForm mixture into patties about 3-inches wide and 1\/2-inch thick. I usually get 8 to 10 patties.\n<\/div>\n<\/div>\n
\n
\nHeat a cast-iron skillet over medium-high heat. When hot, add enough neutral oil to coat the bottom of the pan in a thin layer (about 1\/4-inch deep).\n<\/div>\n<\/div>\n
\n
\nOnce the oil is shimmering, add patties, making sure not to overcrowd the pan. Cook for 5 to 7 minutes per side, until deeply golden brown and cooked through. Serve hot.\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n

Notes<\/h3>\n
\n
\nDo ahead: The patties can be formed up to 1 day ahead, covered, and chilled.<\/span>\n<\/div>\n
\nYield: This recipe makes 8 to 10 hash brown patties.<\/span>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In reply to Sam. It’s pretty much the same process for freezing anything: \u2022 A single layer of the item on a sheet pan, freeze until solid, and package appropriately in a thick freezer bags. \u2022 Items that are prone to stick together like pancakes, cr\u00e8pes, latkes, or hash browns, can be separated by waxed, […]<\/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-2487","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"\nBy: Laurel - 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: Laurel\" \/>\n<meta property=\"og:description\" content=\"In reply to Sam. It’s pretty much the same process for freezing anything: \u2022 A single layer of the item on a sheet pan, freeze until solid, and package appropriately in a thick freezer bags. \u2022 Items that are prone to stick together like pancakes, cr\u00e8pes, latkes, or hash browns, can be separated by waxed, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cupcakerecipe.net\/?p=2487\" \/>\n<meta property=\"og:site_name\" content=\"cupcake recipe\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-13T15:50:35+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2487#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2487\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/#\/schema\/person\/eeb0f97aec73d7100df65b40b182044d\"},\"headline\":\"By: Laurel\",\"datePublished\":\"2026-03-13T15:50:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2487\"},\"wordCount\":697,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2487#primaryimage\"},\"thumbnailUrl\":\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2023\/04\/hash-brown-patties-square.jpg\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.cupcakerecipe.net\/?p=2487#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2487\",\"url\":\"https:\/\/www.cupcakerecipe.net\/?p=2487\",\"name\":\"By: Laurel - 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