Hash Brown Patties

Step 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.

• 1.5 kgRusset Potatoes

Step 2 · Chill the Potatoes

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

• 1.5 kgRusset Potatoes

Step 3 · Grate the Potatoes

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

• 1.5 kgRusset Potatoes

Step 4 · Remove Moisture

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

• 1.5 kgRusset Potatoes

Step 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.

• 1.5 kgRusset Potatoes
• 2 tbspExtra Virgin Olive Oil
• 3 tbspCornstarch
• 1½ tspFine Salt
• 1 tspOnion Powder
• ½ tspGarlic Powder
• ¼ tspBlack Pepper
• 25–30 gParmesan

Step 6 · Shape the Patties

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

Step 7 · Freeze the Patties

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

Step 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.

Step 9 · Set the Crust

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