Crispy copycat potato patties (Print Version)

# 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.

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