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
Equipment:
- 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
Instructions:
- 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!
Notes:
Your Private Notes:
Nutrition:
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!
28 Comments
Karen McCartney
January 20, 2023 at 12:46 amMade hash browns and were perfect I must say… congratulations to the Cook lol! Everyone wanted more.
Chris Collins
January 20, 2023 at 10:13 amThanks so much, Karen! Glad they went down well! C.
Adrian Coleman
September 18, 2021 at 7:08 pmDespite following the recipe to the letter the mixture wouldn’t bind. I added an egg and cooked the mixture all together as it still wouldn’t shape into individual hash browns
Chris Collins
September 20, 2021 at 1:48 pmSorry to hear that, Adrian! Next time I’d wait a little longer for the salt to draw out moisture from the potato so it binds with the flour. Even if they’re loosely moulded they’ll stay together pretty well as they cook.
Sarah Farrell
September 12, 2021 at 10:31 amI had ran out of shop bought hash browns and wanted a quick recipe. These were perfect, wont be buying them any more
Chris Collins
September 13, 2021 at 10:30 amGreat to hear, Sarah! Thanks so much for the review 🙂
Sue
August 8, 2021 at 11:41 pmHi,
Excited to try this recipe.
Could you make these ahead of time for freezing?
Thanks,
Chris Collins
August 10, 2021 at 9:38 amYou can fully cook them and freeze them, yes 🙂
Terri
March 16, 2021 at 4:33 amHI Chris,
Those hash brown patties look amazing! Could a gluten free flour be used in place of wheat flour? If so would you suggest using a blended cup for cup flour, potato flour, or tapioca starch? Do to Celiac disease, being gluten free is a must. Oh’ how we miss, hash brown patties with breakfast. Thank you in advance for your response.
Chris Collins
March 16, 2021 at 6:05 pmHi Terri! I’m not overly experienced in the GF world so unfortunately I couldn’t tell you for sure! My instinct is that potato flour would be best suited, but again I’m not 100% sure. Apologies!
April Bickford
January 30, 2021 at 8:55 pmSome recipes use an egg, why does your not? Just curious is it for flavor or binding?
Chris Collins
February 1, 2021 at 6:05 pmHey April! In my opinion you don’t need egg for binding. The flour works as a glue to keep the shredded potato together, egg just adds un-needed moisture. I’ve tested with and without egg and in my experience they come out much crisper without. Hope this helps! Chris.x
Katy
September 5, 2020 at 11:11 amThese were really good! I shaped them more rounded and they were more like potato rostis in my case, but liked how simple it was and that starch rinsing tip is a winner! Made a big difference. Thank you.
Chris Collins
September 5, 2020 at 12:59 pmThat’s awesome to hear, Katy! Thanks for popping back for a review 🙂 Chris.
dofig
April 8, 2020 at 4:01 amhighly recommend watching video, really shows you what to do with some stuff not included in actual recipe.
Nichole powell
April 7, 2020 at 1:27 amOmg these are amazing.being stuck in the house for quarantine I’ve been dying for some and they are waaay better than McDonalds.thank you!!
Chris Collins
April 7, 2020 at 11:24 amWoo hoo! Glad they went down well 🙂
Yousaf Noor
November 22, 2020 at 1:24 amI really Loved your receipe. It’s mouth watering. I think being home . If I make them freeze them it can be good idea for small cottage home business.
Once I reach to business lelvel I share with you. May God bless you Yousaf Noor Lahore Pakistan
Monica | Nourish + Fete
September 16, 2018 at 4:18 amYes!! Those crispy edges are absolutely to die for – love this step-by-step guide! Homemade hash browns have always seemed SO delicious that it’s worth a little work, and this makes it seem more do-able!
Chris
September 16, 2018 at 6:50 pmYou’re so right, totally worth the work!! Thanks Monica 🙂
Rae
September 16, 2018 at 2:57 amI can’t even remember the last time I’ve had a McDonalds hash brown. These hasbrowns look like crispy perfection, perfect for breakfast.
Chris
September 16, 2018 at 6:50 pmYup, SO good for breaky!
Jamielyn Nye
September 15, 2018 at 11:18 pmPerfect for Sunday brunch! Can’t wait to make tomorrow!
Chris
September 16, 2018 at 6:49 pmEnjoy!! 🙂
linda spiker
September 15, 2018 at 10:59 pmThere is little in this world better than a crispy hash brown. These look sensational!
Chris
September 16, 2018 at 6:49 pmI couldn’t agree more, crispy hash browns make the world go round!
Mary Bostow
September 15, 2018 at 10:04 pmIt is really impressive. Looks very tasty. Thank you for sharing this great recipe.
Chris
September 15, 2018 at 10:08 pmYou’re so welcome, Mary 🙂