Looking for McDonald’s style Hash Browns? Look no further than these Homemade Hash Brown Patties – Crispy on the outside and fluffy on the inside, you’ll never need the drive through again!
Ugh, aren’t hash browns just the greatest breakfast item of all time!? And I’m not talking shredded hash browns in a pan, I’m talking these hash brown patties. True hash browns 😉 Just look at that golden crispy goodness!
Homemade Hash Browns
And that’s what so perfect about these hash browns, they’re so darn crispy!! We’ll discuss how to crispy hash browns in just a sec, but first let’s see the minimal ingredients you’ll need to whip up a batch.
Hash Browns Ingredients
- White Potato – Shredded on a box grater. Any variety like Maris Pipers, King Edward & Russets.
- Shallot – This adds a nice kick of flavour to the hash browns. Grated on a box grater like the potato.
- Flour – This is what helps bind the potato together.
- Butter – Adds a nice rich flavour to the hash browns.
- Oil – Prevents the butter from burning out over the high heat and also helps the hash browns crisp up.
- Salt & Black Pepper – Simple seasoning, let the spuds, butter & shallot do the talking!
How to shred potatoes for hash browns
A standard box grater works wonders. No need to peel, just grate as you’d grate cheese. Not too fine either otherwise it’ll turn mushy, medium blade is fine. And watch your finger tips!
Do you need eggs to make hash browns?
You do not need eggs to make hash browns. Eggs will actually make the mixture soggy and prevent the potato from getting crispy. Which brings me on to my next point…
How do you get hash browns to stick together?
When you mix the shredded potato with salt and flour, the salt will draw a small amount of moisture from the potato. This moisture glues with the flour and keeps the shredded potato in tact.
Process shots: grab a potato and a box grater (photo 1), grate potato (photo 2), soak in cold water (photo 3), drain (photo 4), pop over a cloth and grate in shallot (photo 5), squeeze the living daylight out of it to get rid of all the moisture (photo 6).
Crispy Hash Brown Patties
Soaking potatoes in water
Potatoes are packed full of starch, which in turn is what prevents potatoes from going crispy when cooked. You know that gloopy taste you sometimes get in the centre of hash browns? Yup, starch. As such I highly recommend you soak the potato in cold water to get rid of the starch.
Removing moisture from potatoes
As well containing a large amount of starch, potatoes also contain a large amount of water. Just like starch, trying to fry really moist potatoes is going to result in sloppy hash browns. So, regardless of whether you soak the potatoes or not, you’ll have to squeeze out as much moisture as you can before cook them.
Pan Fried Hash Browns
The best way to get crispy hash browns in pan frying over a medium-high heat. I have baked them before, but you don’t get the same results. Plus you miss out on that buttery goodness!
Process shots: heat up a skillet of butter and oil (photo 1), place hash brown patties in the skillet. You may need to do this in batches (photo 2), fry for 3-5 mins each side OR until golden and crispy (photo 3).
Hash Browns FAQ
Why are my hash browns soggy?
There’s a couple of reasons your patties might be slightly soggy. Firstly is that not enough moisture was removed when you squeezed in a cloth. Secondly is you let the patties rest too long. The longer the patties rest the more moisture is drawn out and the soggier they get.
Can I prep these ahead of time?
For the above reason I recommend frying them fresh, otherwise you run the risk on them being too soggy to get crispy because they’ve rested too long.
Can I freeze hash browns?
You can, but I recommend doing AFTER you’ve cooked them (for the above reason). Just allow to completely cool then freeze. Reheat in the oven again until hot and crispy.
What goes with hash browns?
I always like to serve as part of a full English breakfast, specifically with a fried or poached egg. Any sort of breakfast item works well though. Check out my Breakfast and Brunch Recipes for more inspo!
Alrighty, let’s tuck into the full recipe for these hash brown patties shall we?!
How to make Hash Brown Patties (Full Recipe & Video)
Homemade Hash Browns
- Large Non-Stick Frying Pan & Spatula/Turner
- 2 Medium/Large Mixing Bowls
- Box Grater
- Clean Cloth
Ingredients (check list):
- 2 medium White Potatoes, grated on box grater (approx 200g/7oz EACH)
- 2 tbsp Vegetable/Sunflower Oil
- 1 tbsp Butter
- 1 tbsp Plain Flour
- 1 Shallot, peeled & grated
- 1/4 tsp EACH: Salt, Black Pepper
- Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.
- Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.
- Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.
- Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.
Quick 1 min demo!
If you plan on making these hash browns then be sure to Pin the recipe for later! Already made them or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!