Can You Make Hash Brown Patties Out of Baby Potatoes

Looking for McDonald'southward style Hash Browns? Look no further than these Homemade Hash Brown Patties – Crispy on the outside and fluffy on the within, you'll never need the drive through again!

Ugh, aren't hash browns merely the greatest breakfast detail of all time!? And I'thou not talking shredded hash browns in a pan, I'chiliad talking these hash dark-brown patties. True hash browns 😉 Just look at that golden crispy goodness!

Homemade Hash Browns

And that'due south what and so perfect about these hash browns, they're then darn crispy!! We'll talk over how to crispy hash browns in just a sec, merely showtime allow'due south see the minimal ingredients you'll need to whip up a batch.

Hash Browns Ingredients

• Potato – Shredded on a box grater. Whatever variety similar Maris Pipers, King Edward & Russets.
• Shallot – This adds a overnice 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 loftier heat and also helps the hash browns crisp up.
• Salt & Blackness 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 equally you'd grate cheese. Not as well fine either otherwise information technology'll turn mushy, medium blade is fine. And watch your finger tips!

Exercise you need eggs to make hash browns?

You do not demand eggs to make hash browns. Eggs volition actually make the mixture soggy and prevent the tater from getting crispy. Which brings me on to my adjacent point…

How practice you get hash browns to stick together?

When y'all mix the shredded potato with table salt and flour, the salt volition depict a small-scale corporeality of moisture from the potato. This moisture glues with the flour and keeps the shredded white potato in tact.

Process shots: take hold of a spud and a box grater (photograph 1), grate murphy (photo two), soak in common cold h2o (photo 3), bleed (photograph iv), popular over a material and grate in shallot (photo 5), squeeze the living daylight out of it to get rid of all the wet (photograph 6).

Crispy Hash Brownish 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 y'all sometimes go far the centre of hash browns? Yup, starch. Every bit such I highly recommend yous soak the murphy in cold water to become rid of the starch.

Removing moisture from potatoes

Likewise containing a large amount of starch, potatoes besides incorporate a large corporeality of water. Simply like starch, trying to fry actually moist potatoes is going to result in sloppy hash browns. So, regardless of whether you soak the potatoes or not, you'll take to squeeze out equally much moisture equally you can before melt them.

Pan Fried Hash Browns

The best fashion to get crispy hash browns in pan frying over a medium-high rut. I take broiled them earlier, but you don't become the same results. Plus y'all miss out on that buttery goodness!

Process shots: heat upwardly a skillet of butter and oil (photograph 1), identify hash brown patties in the skillet. Y'all 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 exist slightly soggy. Firstly is that not plenty moisture was removed when you squeezed in a cloth. Secondly is you let the patties rest as well long. The longer the patties rest the more moisture is drawn out and the soggier they get.

Can I prep these ahead of fourth dimension?

For the above reason I recommend frying them fresh, otherwise you run the risk on them beingness too soggy to get crispy because they've rested too long.

Can I freeze hash browns?

You lot can, but I recommend doing AFTER you lot've cooked them (for the above reason). Just let to completely cool then freeze. Reheat in the oven once more 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 detail works well though. Check out my Breakfast and Brunch Recipes for more inspo!

Alrighty, let's constrict into the full recipe for these hash brown patties shall we?!

How to make Hash Brownish Patties  (Full Recipe & Video)

• Large Non-Stick Frying Pan & Spatula/Turner

• two Medium/Large Mixing Bowls

• Box Grater

• Clean Material

• ▢ ii medium White Potatoes, grated on box grater (approx 200g/7oz EACH)
• ▢ 2 tbsp Vegetable/Sunflower Oil
• ▢ i tbsp Butter
• ▢ i tbsp Obviously Flour
• ▢ 1 Shallot, peeled & grated
• ▢ i/4 tsp EACH: Salt, Black Pepper

• Add grated irish potato to a mixing bowl and add cold water. Classy effectually with your hand to go out as much starch as possible, then bleed water abroad.

• Place a cloth over the bowl and identify the shredded potato on top. Add grated shallot on elevation, so twist into a ball and squeeze out as much moisture every bit possible.

• Identify 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 half dozen equal oval shapes. I recommend working adequately quickly as the longer you get out the patties the more wet they go.

• Add ii tbsp vegetable oil and one tbsp butter to a large non-stick pan over medium-loftier heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.

a) Forming the Patties - Yous tin make them in any shape you fancy, I just like to mimic the classic McDonald's hash browns! Mostly speaking, the thinner you make them the crispier they'll end up.

b) Can I prep these ahead of time? - You lot want to make these fresh and fairly quickly. Yous'll observe the longer you leave the patties the soggier they'll get from the salt pulling out moisture. The more moist the patties, the more hard they are to get crispy!

c) How to I shop and reheat leftovers? - If y'all have leftovers merely allow to completely cool then store in the refrigerator or freezer. Reheat in the oven at 180C/350F until hot and crispy again.

d) Can I brand these in batch? - Yep! But utilise the sliding calibration next to 'servings' at the height of the recipe carte du jour.

e) Calories - Per hash dark-brown patty.

Nutrition Facts

Homemade Hash Browns

Corporeality Per Serving

Calories 96 Calories from Fat 15

% Daily Value*

Fat 1.68g 3%

Saturated Fat 0.409g 2%

Polyunsaturated Fat 0.111g

Monounsaturated Fat one.077g

Cholesterol 1mg 0%

Sodium 82mg 3%

Potassium 402mg 11%

Carbohydrates 18.55g six%

Fiber two.2g ix%

Sugar 0.86g ane%

Poly peptide 2.22g 4%

Vitamin A 50IU 1%

Vitamin C 16.5mg 20%

Calcium 10mg one%

Iron 0.9mg 5%

* Percentage Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Price is worked out based on ingredients bought from UK supermarkets, and so divided by the number of servings. In both instances these values are just for guidance. Delight check out my FAQ Page for more info.

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If you program on making these hash browns then be sure to Pivot the recipe for later! Already made them or got a burning question? Give me a shout in the comments below and pick up your gratuitous ecookbook along the fashion!

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