Crispy Hash Brown Patties Recipe

If you’re anything like me, you know that breakfast or brunch just isn’t complete without something wonderfully crispy and potato-y on the side. Today, I’m bringing you a true game-changer: Crispy Hash Brown Patties! They are gorgeously golden, perfectly seasoned, and have that irresistible crunch that makes everyone reach for seconds (or thirds—no judgment here!). Made from simple ingredients, this recipe transforms basic shredded potatoes into savory, delightful little patties that are way better than the frozen store-bought kind. Trust me, these are easy, fun to make, and guaranteed to warm your soul and elevate any meal.

Why You’ll Love This Recipe

• Ultimate Crunch Factor: We’re giving you the secret to achieving that deep golden, shatteringly crisp exterior, making these far superior to the floppy, disappointing versions out there.
• Weekend Brunch Hero: These patties are simple enough to whip up on a slow Saturday morning, yet impressive enough to steal the show at a holiday brunch gathering.
• Simple & Savory Flavor: The secret is in the seasoning! The subtle combination of garlic, paprika, and fresh onion gives these patties a depth of flavor that is truly unreal.
• Fast Food, Made Better: From start to finish, you can have a batch of these hot, crispy treats on your plate in under 30 minutes!

Ingredients

All you need for this delicious Crispy Hash Brown Patties Recipe are a few simple pantry staples, plus some shredded potatoes! But first, let’s gather the stars of the show:

• Frozen Shredded Hash Browns, thawed: This is the base of our recipe! Thawing them is essential, but the real key is draining them completely to guarantee maximum crispiness.
• All-Purpose Flour: Acts as a crucial binding agent to help the patties hold their perfect, flat shape while frying.¹
• Large Egg: Another essential binder; it helps coat the potato shreds and keeps the mixture from crumbling apart in the skillet.
• Onion, finely grated: A little goes a long way! It adds a wonderfully savory, aromatic depth that takes these beyond basic.
• Garlic Powder: Because everything is better with garlic, right? It provides a mellow, savory background note.
• Paprika: Lends a lovely color and a subtle sweetness that balances the savory elements perfectly.
• Salt and Black Pepper: Our essential seasonings! These bring out the natural, delicious flavor of the potato.
• Vegetable Oil for frying: Choose a neutral oil with a high smoke point (like vegetable or canola oil) to ensure even, golden frying.
• Chopped Parsley (Optional): Used for a quick sprinkle of fresh green color and a little herbal lift at the end!

Note: The exact ingredients with measurements and full nutritional information will be listed right under the article in the recipe card!

How to Make the Crispy Hash Brown Patties

This is where the magic happens! Making these golden beauties is much easier than you think. Just follow these steps, and you’ll be crunching away in no time.

Step 1: Remove All the Moisture (The Game-Changer Step!)

This is the most important part, so trust me on this! Place the thawed shredded hash browns in the center of a clean, thick kitchen towel (a few paper towels work in a pinch, but a towel is better!). Gather the edges and squeeze out as much excess liquid as you possibly can. This step ensures the flour and egg can bind properly and is the secret to a genuinely crispy patty. Transfer the dried shreds to a mixing bowl.

Step 2: Season and Mix the Patty Base

Add the all-purpose flour, egg, finely grated onion, garlic powder, paprika, salt, and black pepper to the bowl with the dried hash browns. Use a spoon or your hands to mix thoroughly until all the ingredients are evenly combined and every potato shred is coated with the binding mixture.

Step 3: Shape the Perfect Patties

Scoop up about $1/4$ cup of the mixture for each patty (or whatever size you prefer!) and use your hands to gently shape them into small, flat patties. Place them on a plate or cutting board as you go. Make sure they aren’t too thick—about $1/2$ inch is perfect for quick, even cooking.

Step 4: Get Frying Until Golden

Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat. You want the oil shimmering but not smoking. Carefully place the patties into the hot oil, making sure not to overcrowd the pan (we need space for crisping!).

Step 5: Cook, Flip, and Serve!

Cook the patties for about 3–4 minutes per side. Watch for that gorgeous, deep golden-brown color and listen for that satisfying sizzle! Once both sides are crispy, remove the patties and transfer them to a plate lined with paper towels to drain any excess oil. Serve them up hot and fresh, perhaps with a sprinkle of chopped parsley for a little fancy finish!

Pro Tips for Making the Recipe

• Do Not Skip the Squeeze! I can’t emphasize this enough. If you leave the water in the hash browns, the patties will steam instead of crisp. Squeeze until you can’t squeeze anymore!
• Keep the Patties Thin: If they are too thick, the outside will burn before the inside is properly set and cooked. Aim for around half an inch of thickness.
• Maintain Medium Heat: If the heat is too high, the outside will brown too quickly. If it’s too low, they’ll absorb too much oil and get soggy. Medium heat is your sweet spot for an even cook and perfect crispness.
• Grate the Onion: Finely grating the onion (instead of chopping) ensures the flavor disperses evenly without chunky bits, leading to a smoother texture.

How to Serve

These crispy little gems are incredibly versatile and pair well with just about anything savory!

• The Classic Breakfast: Serve alongside fluffy scrambled eggs, perfectly cooked bacon or sausage, and a side of fresh fruit.
• Elevate Your Sandwiches: Use the patties in place of bread for a fun, gluten-free sandwich or as the base for eggs Benedict.
• Dipping Delight: Offer a variety of sauces! They are fantastic with a dollop of sour cream, a dash of hot sauce, a side of ketchup, or even a spicy aioli.

Make Ahead and Storage

Planning ahead is a great way to make sure these are ready whenever a craving hits!

Storing Leftovers

Allow the patties to cool completely, then place them in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze the uncooked patties! Shape them, place them on a parchment-lined baking sheet, and freeze until solid. Transfer them to a freezer-safe bag for up to 3 months. You can cook them straight from frozen, just add a couple of minutes to the cooking time!

Reheating

To get that amazing crunch back, avoid the microwave! Reheat leftovers in a toaster oven or in a regular oven at $350^\circ\text{F}$ ($175^\circ\text{C}$) for about 8-10 minutes until they are piping hot and crispy again.

FAQs

1. Can I use fresh potatoes instead of frozen hash browns?

Absolutely! If you want to use fresh potatoes, you will need to peel and grate them, then rinse the shreds thoroughly to remove excess starch. The most critical step is still the same: you must wring them out using a towel to remove as much moisture as possible before mixing them with the binders. This ensures they cook up crisp and golden.

2. How do I make these patties vegetarian and/or gluten-free?

The recipe is already vegetarian! To make them gluten-free, you can easily substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum, or you can use $1$ tablespoon of cornstarch instead of the flour. The egg is already gluten-free and acts as a great binder.

3. Why are my hash brown patties falling apart in the pan?

This is usually due to two main reasons! First, the potatoes might not have been squeezed dry enough, meaning the excess water prevented the binders from working. Second, you might have used too little flour or egg. Make sure to follow the binding amounts exactly and give the mixture a good, thorough mix before shaping the patties.

4. Can I bake or air-fry these instead of frying?

Yes, you can! For baking, preheat your oven to $425^\circ\text{F}$ ($220^\circ\text{C}$), brush the patties lightly with oil, and bake for about 15 minutes per side. For the air fryer, spray the basket and the patties with oil, and air fry at $400^\circ\text{F}$ ($200^\circ\text{C}$) for 8-10 minutes, flipping halfway, until golden and crispy.