Hash Brown Patties
  • Breakfast
  • Snack

Hash Brown Patties

These crispy hash brown patties are made from par-cooked russet potatoes, seasoned to perfection, and baked for a healthier twist on a classic favorite. Perfect for meal prep and freezing.

12 servings

~4 hrs

Ingredients

  • Russet Potatoes1.5 kg
  • Extra Virgin Olive Oil2 tbsp
  • Cornstarch3 tbsp
  • Fine Salt1½ tsp
  • Onion Powder1 tsp
  • Garlic Powder½ tsp
  • Black Pepper¼ tsp
  • Parmesan optional25–30 g
  • Onions optional2–3 tbsp

Instructions

  1. Par-Cook the Potatoes

    Peel and par-cook the russet potatoes in cold water for 6 to 8 minutes until firm. Drain and cool completely.

  2. Chill the Potatoes

    Chill the potatoes in the fridge for 1 to 2 hours or overnight.

  3. Grate the Potatoes

    Grate the cooled potatoes using a box grater or food processor.

  4. Remove Moisture

    Squeeze out excess moisture from the grated potatoes using a tea towel or cheesecloth.

  5. Mix Ingredients

    In a large bowl, combine the grated potatoes with oil, cornstarch, fine salt, onion powder, garlic powder, and black pepper. Mix gently. If using, fold in the grated Parmesan and onion.

  6. Shape the Patties

    Shape the mixture into 12 patties, about 1.5 cm thick, and place on a parchment-lined baking sheet.

  7. Freeze the Patties

    Freeze the patties for 30 to 45 minutes to firm up.

  8. Bake the Patties

    Preheat the oven to 425°F / 220°C. Bake the patties for 20 minutes, flip, then bake for another 15 to 20 minutes until golden and crisp.

  9. Set the Crust

    Let the patties sit for 3 to 5 minutes after baking to set the crust.

Note

These patties freeze well. To freeze before baking, shape and freeze until solid, then transfer to a freezer bag. To cook from frozen, bake at 425°F for 25 minutes, flip, then bake another 15 to 20 minutes.

Start Cooking