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! – Hungry now? Jump to Recipe
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!
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 (like Maris Pipers, King Edward & Russets)
- Salt & Black Pepper
And that’s it! No eggs, no extra seasoning, just the essentials.
How to prepare Hash Browns
- Grab a potato and a box grater.
- Grate potato.
- Soak in cold water.
- Pop over a cloth and grate in shallot.
- Squeeze the living daylight out of it to get rid of all the moisture.
And what you’re left is super dry shredded potato, almost the same texture as coconut flakes.
How to shred potatoes for hash browns
As you can see above I simply do this with a box grater. 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!
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. So, just like my crispy sweet potato fries I always soak my 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.
Okay, so you’ve got your dried shredded potato, just mix in a little flour and some seasoning then mould into patties. Make sure they’re on the thinner side (more crispy).
How to fry Hash Browns
- Heat up a skillet of butter and oil.
- Place your hash brown patties in the skillet. You may need to do this in batches.
- Fry for 4-5 mins each side OR until golden and crispy.
Can I bake Hash Browns?
I have tested this out and you certainly can, but in all honesty they just don’t get quite as crispy in comparison to frying. If you were to bake then I’d recommend heating up a little oil in an oven tray before hand and cooking at a high heat. Ensure you flip after around 6-8mins. If you’re looking to bake to reduce the fat content then spray in oil and bake that way. But again, just not quite as crispy.
Can you freeze Hash Browns?
You certainly can! Perfect to make in advance. Just fry them at a slightly lower temp in the first instance to defrost them slightly, but apart from that it’s the same method.
When it comes to what to serve hash brown patties with, I always go a full English (or American) breakfast, just cause I like to take things too far. BUT a personal fave combo is hash browns and fried egg.
So, just to conclude…
How to get Crispy Hash Browns
- Soak the shredded potato in cold water to release the starch.
- Squeeze the living hell out of them to get rid of all the moisture.
- Mould them on the thinner side of life.
- Fry in a good amount of oil.
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Homemade Hash Brown Patties (Full Recipe & Video)
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!
- 2 large White Potatoes (Maris Pipers, King Edward & Russets are good choices)
- 2 tbsp Plain Flour, or as needed
- 1 Shallot, peeled
- 2 tbsp Vegetable/Sunflower Oil
- 1 tbsp Unsalted Butter
- Salt & Black Pepper, to taste
Shred your potatoes with a box grater and soak in a bowl of cold water. Swish around with your hand to get out as much starch as possible, then drain.
Place a cloth over your bowl and place your potato on top. Grate over a shallot, then twist into a ball and squeeze out as much moisture as possible.
Place into a bowl and combine with your flour and a good pinch of salt and pepper. Mould into 6 equal oval shapes.
Melt your butter over medium heat with your oil then add your hash browns. Fry for 4-5mins each side OR until golden brown and crispy.
Watch how to make it!
a) Salting the potatoes - You notice that when you first add the flour it almost becomes too dry to form the patties. However the potato will start releasing a small amount of moisture due to the salt, which in turn helps in forming the patties. Use your flour accordingly to adjust when this happens.
b) Freezing before frying - If your patties are struggling to hold together consider popping them in the freezer for 10 mins to help keep shape before they hit the pan.
c) Forming the patties - Try and mould them on the thinner side, of course the thinner they are the more crispy they will be.
If you loved these hash brown patties then check out my Egg in a Hole Breakfast Bagel!