Go Back

Crispy Hash Brown Patties

These crispy hash brown patties are made with shredded potatoes, cornstarch, and egg, then seasoned and fried until golden brown and crunchy. They are easy to make from scratch and perfect for a homemade breakfast or brunch.
Print Recipe

Ingredients

  • 5 Russet works best, but I didn't have any at home
  • 2 tbsp cornstarch
  • 1 large egg
  • 1 tsp all-purpose seasoning or salt to taste
  • 1 tsp onion powder or garlic powder
  • Oil for frying

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!