Crispy copycat potato patties (Print Version)
Perfectly crispy on the outside, tender on the inside potato hash browns that taste just like the famous fast food version but made fresh in your own kitchen.
# Ingredients:
For the hash browns
01 -
3 medium Russet potatoes (about 600g), peeled
02 -
2 tablespoons cornstarch
03 -
½ teaspoon onion powder
04 -
½ teaspoon garlic powder
05 -
Salt and black pepper, to taste
06 -
2 tablespoons all-purpose flour (optional for extra binding)
07 -
Neutral oil (vegetable, sunflower, or avocado oil) for frying
# Instructions:
01 -
Peel and grate the potatoes using a box grater or food processor. Transfer grated potatoes to a large bowl of cold water and let soak for 5–10 minutes to remove excess starch. This helps achieve a crisp texture.
02 -
Drain the soaked potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible—this step is essential for crispy hash browns. Spread the potatoes on a paper towel and pat dry again, if needed.
03 -
Transfer the dried potatoes to a mixing bowl. Add cornstarch, onion powder, garlic powder, salt, pepper, and flour (if using). Mix well with your hands or a spatula until fully combined and slightly tacky.
04 -
Divide the mixture into 6 equal portions. Shape each into an oval or rectangular patty, about 1cm (½ inch) thick. Compact them well so they hold their shape during cooking.
05 -
Heat oil (about ½ inch deep) in a large nonstick or cast-iron skillet over medium heat. Once hot, carefully add the hash brown patties, a few at a time, without overcrowding. Fry for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Season immediately with a light sprinkle of salt.
06 -
Enjoy your homemade hash browns fresh and crispy, served on their own or alongside eggs, toast, or your favorite breakfast sandwich.
# Notes:
01 -
The key to crispy hash browns is removing as much moisture as possible from the potatoes.
02 -
You can prepare the potato mixture ahead of time and keep it in the refrigerator for up to 24 hours before shaping and frying.
03 -
For an extra authentic touch, freeze the shaped patties for 30 minutes before frying.