Are you tired of soggy, disappointing hashbrowns that fall apart the moment they hit your plate? Get ready to revolutionize your breakfast game with these Extra Crispy Homemade Hashbrown Patties that promise a golden, crunchy exterior and a tender, flavorful interior that will have everyone at the table begging for seconds. Whether you're a breakfast enthusiast or a weekend brunch hero, these hashbrowns are about to become your new morning obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large russet potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons vegetable oil
Instructions
- Wash the russet potatoes thoroughly under cold running water to remove any dirt or debris.
- Peel the potatoes completely, removing all skin using a vegetable peeler.
- Using a box grater or food processor with a shredding attachment, grate the potatoes into fine, thin shreds.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial for achieving extra crispy hashbrowns.
- Transfer the dried potato shreds to a mixing bowl and add salt, black pepper, and onion powder. Mix thoroughly to distribute seasonings evenly.
- Divide the potato mixture into 4 equal portions and shape each into a compact, flat patty about 1/4 inch thick.
- Heat vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil shimmers.
- Carefully place the potato patties in the hot oil, ensuring they are not overcrowded. Cook for 4-5 minutes on each side until golden brown and crispy.
- Use a spatula to press down gently on the patties while cooking to help them maintain a compact shape and increase crispiness.
- Remove hashbrown patties from the skillet and place on a paper towel-lined plate to drain excess oil.
- Let the hashbrowns rest for 2-3 minutes before serving to allow them to set and maintain their crispy texture.
Tips
- Moisture is the enemy of crispiness! Always squeeze out as much liquid from the grated potatoes as possible using a clean kitchen towel or cheesecloth.
- Use russet potatoes for the best texture and crispiness - their high starch content is perfect for hashbrowns.
- Don't rush the cooking process. Medium-high heat and patience are key to achieving that perfect golden-brown crust.
- Avoid overcrowding the pan. Cook the patties in batches if necessary to ensure each hashbrown gets crispy on all sides.
- For extra flavor, experiment with adding finely minced garlic or chopped fresh herbs to the potato mixture.
- If you want to prep ahead, you can grate and dry the potatoes up to an hour before cooking, keeping them covered in the refrigerator.
- A cast-iron skillet works best for achieving an even, crispy exterior, but a good non-stick pan will also do the trick.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
