Ingredients
- Russet Potatoes (about 2 large, approximately 1.5 lbs): The king of potatoes for hash browns! Russets are high in starch and low in moisture, which is crucial for achieving that perfect crispy exterior and fluffy interior. Their starchy nature helps bind the patties together and ensures they brown beautifully.
- Yellow Onion (1/4 medium, finely diced): Adds a subtle sweetness and savory depth to the hash browns. Finely dicing ensures it cooks through evenly and doesn’t overpower the potato flavor.
- All-Purpose Flour (2 tablespoons): Acts as a binder, helping to absorb excess moisture and create a cohesive patty that holds its shape during cooking. It also contributes to the crispy texture.
- Large Egg (1): Another binding agent! The egg helps to hold the ingredients together and adds richness and structure to the patties. It also contributes to a slightly golden color when cooked.
- Salt (1 teaspoon, or to taste): Essential for seasoning and drawing out moisture from the potatoes. Salt enhances the natural flavors and is crucial for balanced taste.
- Black Pepper (1/2 teaspoon, or to taste): Adds a touch of warmth and spice, complementing the potato and onion flavors. Freshly ground black pepper is always preferred for the best flavor.
- Vegetable Oil (or Canola Oil, for frying): A neutral-flavored oil with a high smoke point is ideal for frying hash browns. Vegetable or canola oil allows the crispy texture to develop without imparting unwanted flavors. You can also use avocado oil for a healthier option.
Instructions
- Prepare the Potatoes: Begin by thoroughly washing and scrubbing the russet potatoes. There’s no need to peel them for this recipe, as the skin adds texture and nutrients, and contributes to the overall rustic charm of homemade hash browns. However, if you prefer peeled hash browns, feel free to peel them at this stage. Once washed, it’s time to grate the potatoes. The best tool for this is a box grater or a food processor with a grating attachment. Use the coarse grating side to create long, shredded strands. Avoid using the fine side, as this will result in mushy hash browns. Grate all the potatoes and place the shredded potato directly into a large bowl.
- Remove Excess Moisture – The Key to Crispiness: This is arguably the most crucial step in achieving crispy hash browns. Potatoes are naturally high in water content, and if you skip this step, you’ll end up with soggy, steamed patties instead of crispy, fried ones. There are a couple of effective methods for removing excess moisture. Method 1 (Cheesecloth): Line a large bowl with a clean cheesecloth. Transfer the grated potatoes to the cheesecloth. Gather the edges of the cheesecloth together and twist tightly, squeezing out as much liquid as possible. You’ll be surprised how much water comes out! Method 2 (Clean Kitchen Towel): Place the grated potatoes in the center of a clean kitchen towel (not terry cloth, as it can leave lint). Gather the corners of the towel and twist tightly, squeezing out the excess moisture over a sink or another bowl. Repeat this process a couple of times to ensure you’ve removed as much liquid as possible. The potatoes should look significantly drier after this step.
- Combine Ingredients: In the bowl with the squeezed-out potatoes, add the finely diced yellow onion, all-purpose flour, and the egg. Season generously with salt and black pepper. Don’t be shy with the salt, as it’s essential for flavor. Use your hands or a spatula to thoroughly mix all the ingredients together until everything is evenly combined. The mixture should be slightly sticky and hold together when pressed.
- Form the Hash Brown Patties: Now it’s time to shape the mixture into patties. Take approximately 1/4 cup of the potato mixture and form it into a patty about 1/2 inch thick. You can make them round, oval, or any shape you prefer. Aim for uniform thickness to ensure even cooking. Gently press and shape the patties between your palms. Place the formed patties on a plate or baking sheet lined with parchment paper to prevent sticking. You can make all the patties at once or form them just before cooking.
- Heat the Oil in a Skillet: Place a large skillet (cast iron skillet works exceptionally well for even heat distribution and crisping) over medium-high heat. Add a generous amount of vegetable oil, about 1/4 to 1/2 inch deep. The oil should be hot enough for frying but not smoking. To test if the oil is ready, you can drop a tiny shred of potato into the oil. If it sizzles immediately, the oil is ready.
- Fry the Hash Brown Patties: Carefully place the hash brown patties into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in steamed, not crispy, hash browns. Work in batches if necessary. Fry the patties for about 4-5 minutes per side, or until they are golden brown and crispy. Resist the urge to flip them too early; let them cook undisturbed until they are nicely browned on the bottom before flipping. Use a spatula to gently flip the patties and continue frying on the other side until golden brown and cooked through.
- Drain Excess Oil: Once the hash brown patties are cooked and golden brown on both sides, carefully remove them from the skillet using a slotted spatula or tongs. Place them on a plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness and prevents them from becoming greasy.
- Serve Immediately: Crispy hash brown patties are best served immediately while they are still hot and crispy. They are delicious on their own or as a side dish to your favorite breakfast items like eggs, bacon, sausage, or pancakes. Garnish with fresh herbs like parsley or chives, if desired. Serve with your favorite dipping sauces, such as ketchup, hot sauce, or sour cream. Enjoy your perfectly crispy homemade hash brown patties!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g