I’m so happy to share this Hash Brown Patties recipe with you because it brings that crispy breakfast favorite right into your own kitchen. These patties are golden and crunchy on the outside, with soft and creamy potato centers inside. They taste just like your favorite drive thru version, but fresher and even more flavorful. Perfect for breakfast, brunch, or even next to dinner, they are simple and so satisfying.
Level: Easy
Total Time: about 35 minutes
Prep Time: about 20 minutes
Cook Time: about 15 minutes
Yield: about 8 patties
Course: Breakfast
Cuisine: American
I still remember the first time I made these at home and heard that first crispy sizzle in the pan. There is something so comforting about a golden hash brown patty that crunches when you bite into it.
What makes this recipe special is the mix of crispy edges and a tender middle. We shred fresh potatoes, rinse away extra starch, squeeze them very dry, then mix them with simple ingredients that help them hold together. After a short chill in the freezer, they cook up beautifully in a hot pan.
These are perfect for busy mornings, lazy weekend brunch, or even as a fun side dish at dinner. Once you see how easy they are, you may never want the frozen ones again.
How to Make Hash Brown Patties (Better than McDonald’s)
These hash brown patties are all about crispy texture and simple flavor. Here is how everything comes together:
• Fresh russet potatoes shredded into thin strands
• A quick soak to remove extra starch
• A good squeeze to remove as much water as possible
• A simple mix of egg and flour to help bind
• A short freeze to help them hold their shape
• Pan frying in butter and oil for golden, crisp edges
It is a simple method that gives you big crunch and cozy flavor with very little fuss.
Ingredients
• 1 ½ pounds russet potatoes, washed and peeled
• 1 large egg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons all purpose flour
• 2 tablespoons butter
• 2 tablespoons neutral oil, such as canola or avocado oil
Directions
- Prepare the Potatoes:
Grate the peeled potatoes using a box grater or the grating disc of a food processor.
Place the shredded potatoes in a bowl of ice cold water and soak for about 10 minutes. - Rinse and Dry:
Drain the potatoes and rinse under cold water to remove extra starch.
Squeeze handfuls of potatoes firmly with your hands, then place them in a clean kitchen towel and twist tightly to remove as much liquid as possible. - Season and Mix:
Transfer the dry potatoes to a large bowl.
Add the salt, pepper, egg, and flour. Mix well until everything is evenly combined. - Shape the Patties:
Line a baking sheet with parchment paper.
Form the mixture into patties about ¼ inch thick, pressing firmly so they hold together. - Chill the Patties:
Place the tray in the freezer for about 20 to 30 minutes.
This helps the patties stay firm when cooking. - Heat the Pan:
Set a heavy skillet, such as cast iron, over medium heat.
Add the butter and oil. When the butter melts and begins to foam, the pan is ready. - Cook Until Golden:
Place the patties in the pan in a single layer. Cover and cook for about 4 to 5 minutes.
Flip carefully and cook uncovered for about 4 more minutes, or until golden brown and crisp. - Drain and Serve:
Transfer to a wire rack set over paper towels to drain any extra oil.
Sprinkle with a little extra salt if desired and serve hot.
Process Details
• Removing Starch: Soaking and rinsing the potatoes washes away extra starch, which helps prevent gumminess and encourages crisp edges.
• Drying Thoroughly: The drier the potatoes are before mixing, the crispier the final patties will be. Extra water can make them steam instead of brown.
• Using Egg and Flour: The egg and flour act like glue. They help the shredded strands stick together without making the patties taste eggy.
• Butter and Oil Combo: Butter gives flavor, while oil helps prevent burning. Together they create a rich, golden crust.
• Cooking Covered First: Covering the pan at the start helps the inside cook through before the outside gets too dark.
Tips for Success
• Squeeze the potatoes very well. If you think they are dry enough, squeeze once more.
• Press the patties firmly when shaping so they stay together in the pan.
• Do not overcrowd the skillet. Cook in batches if needed so they crisp instead of steam.
• If you prefer, you can use refrigerated or frozen shredded potatoes, but make sure they are thawed and very dry.
• For make ahead, shape and freeze the patties on a tray, then transfer to a freezer bag for later cooking.
Serving Ideas
• Serve next to scrambled eggs and crispy bacon for a classic breakfast plate.
• Slide one into a breakfast sandwich with a fried egg and cheese.
• Top with sour cream and chopped chives for a simple brunch upgrade.
• Use as a side dish with steak or roasted chicken instead of a baked potato.
• Add a little ketchup or hot sauce for dipping.
Storage & Freezing
• Refrigerator: Let cooked patties cool completely. Store in an airtight container in the fridge for up to 2 days.
• Freezer Before Cooking: Shape the patties and freeze on a tray. Once firm, transfer to a freezer bag for up to about 1 month. Cook directly from frozen, adding a few extra minutes per side.
• Freezer After Cooking: You can freeze fully cooked patties once cooled. Wrap well and freeze for up to about 1 month.
• Reheating: Reheat in a skillet over medium heat or under the broiler until hot and crisp. Avoid the microwave, as it can make them soft.
Nutrition Info (Approximate per Serving)
• Calories: ~185
• Protein: ~4g
• Carbohydrates: ~20g
• Fat: ~10g
• Fiber: ~2g
• Sodium: ~250mg
• Sugar: ~1g
These Hash Brown Patties are crispy on the outside, soft in the center, and full of simple potato flavor. They are easy to make, freezer friendly, and perfect for breakfast or even dinner. Every bite gives you that golden crunch that makes hash browns so special.
I hope you give these a try in your own kitchen. Once you taste that homemade crispiness, you may never feel the need to wait in a drive thru line again.
