Crispy Hash Brown Patties

These golden, deep-fried hash brown patties are the perfect breakfast item. Crunchy on the outside and tender inside, they hold a neat, compact shape, which makes them perfect for stacking. Top one with a fried egg or a smear of creamy avocado for a satisfying morning meal.

Why You’ll Love This Recipe

Crispy and golden: These hash browns are perfectly crispy on the outside while staying soft on the inside.

Simple ingredients: You only need a handful of everyday ingredients to make these homemade hash browns.

Perfect for breakfast: Serve them alongside eggs, bacon, sausage, or fresh fruit for an easy and satisfying breakfast.

Hash Brown Patties Origin

Shredded hash brown has been a part of American breakfast for centuries but the modern day patty appeared in the U.S around 1950s. Manufacturers were freezing shredded potatoes, shaping it, and freezing it for convenience.

Ingredients

• 5 medium potatoes (Russet works best, but I didn’t have any at home)
  • Main ingredient
• 2 tbsp cornstarch
  • Helps bind the potatoes and make them extra crispy
• 1 large egg
  • Helps bind the ingredients
• 1 tsp all-purpose seasoning or salt, to taste
  • Enhance flavior
• 1 tsp onion powder or garlic powder
  • Adds a savory flavor
• Oil, for frying
  • Use to fry until golden perfection

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Peel the potatoes and shred them using the large holes of a box grater.

Place the shredded potatoes in a bowl of cold water and soak for about 10 minutes. This helps remove excess starch and makes the hash brown patties crispier.

Drain the potatoes and squeeze out as much water. The potatoes should be very dry.

Add the shredded potatoes to a bowl. Season with all-purpose seasoning or salt and onion powder or garlic powder.

Add the egg and cornstarch. Mix until everything is evenly combined.

Line a baking sheet or plate with parchment paper. Scoop the potato mixture onto the parchment and shape each portion into a thin, even patty.

Freeze the patties for about 30 minutes. This helps them hold their shape while frying.

Heat oil in a skillet to approximately 375°F.

Carefully add the frozen hash brown patties to the hot oil. Fry until golden brown and crispy, about 3–5 minutes per side, depending on their thickness.

Transfer the patties to a wire rack to cool and drain excess oil.

Serve hot and enjoy!

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Crispy Hash Brown Patties Tips

Squeeze out as much water as possible: Dry potatoes are essential for crispy hash brown patties. Use a clean kitchen towel to remove as much moisture as you can.

Don’t skip the soak: Soaking the shredded potatoes in cold water helps remove excess starch and creates a crispier texture.

Freeze before frying: Freezing the shaped patties for about 30 minutes helps them stay together and makes them easier to fry.

Keep the patties thin: Thin, even patties will cook more evenly and develop crispier edges.

Make sure the oil is hot: Heat the oil to around 375°F before adding the patties. If the oil isn’t hot enough, the hash browns can absorb more oil and become greasy.

Use a wire rack: Place the cooked hash browns on a wire rack instead of directly on paper towels. This helps prevent the bottoms from becoming soggy.

Crispy Hash Brown Patties Storage Tips

Fridge: Store cooked hash brown patties in an airtight container for up to 3-4 days.

Freezer: Let the cooked hash brown patties cool, then store them in a freezer-safe bag or container for up to 3 months.

Reheat: Reheat in the air fryer for 5-8 minutes at 375F.

Ingredient Substitutions

Potatoes → Russet, Yukon Gold, or Idaho potatoes

Cornstarch → Potato starch or all-purpose flour

All-purpose seasoning → Salt, seasoned salt, or your favorite seasoning blend

Frequently Asked Questions

Why do I need to soak the shredded potatoes?

Soaking the potatoes in cold water helps remove excess starch.

How do I keep my hash brown patties from falling apart?

Make sure to squeeze out as much water as possible from the shredded potatoes. The egg and cornstarch also help bind everything together. Freezing the shaped patties for about 30 minutes makes them easier to fry.

What oil is best for frying hash brown patties?

A neutral, high-heat oil such as vegetable or canola.

What to Serve With Hash Brown Patties

Eggs → scrambled eggs, fried eggs, or omelets

Bacon or sausage → for a classic breakfast plate

Avocado → sliced avocado or avocado toast

Breakfast sandwiches → add a hash brown patty to eggs, cheese, and a breakfast protein

Dipping sauces → ketchup, hot sauce, sriracha, or chipotle mayo

Common Mistakes

Not drying the potatoes enough: Excess moisture will make the hash brown patties soft instead of crispy.

Skipping the cold-water soak: Soaking helps remove excess starch and can improve the final crispy texture.

Making the patties too thick: Thick patties can be difficult to cook evenly. Shape them into thin, even patties for a crispier exterior.

Not freezing the patties: Freezing for about 30 minutes helps the patties firm up and hold their shape while frying.

Using oil that isn’t hot enough: Lukewarm oil can cause the patties to absorb too much oil. Aim for about 375°F before frying.

Overcrowding the pan: Adding too many patties at once lowers the oil temperature and prevents proper browning. Cook in batches when needed.

Draining directly on paper towels: Paper towels can trap steam underneath the patties. A wire rack helps keep the bottoms crispy.

If you enjoyed this crispy hash brown patties recipe, you might also like my crispy smashed yellow potatoes or my easy caramelized sweet potatoes recipe.

Easy Caramelized Sweet Potatoes

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