This super easy recipe makes Homemade Hash Brown Patties with basic ingredients and in just a few minutes!
Breakfast just isn’t the same without a side of comforting, crispy hash browns. Even faster than using frozen, nothing beats starting the day with fresh hash brown potatoes! They turn out deliciously crispy and flavorful with just 5 ingredients.
Homemade Hash Brown Patties
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Hash Brown Patty Recipe
- Every home cook needs a tried-and-true recipe for crispy hash browns. Make them for a family breakfast with a Cheesy Breakfast Crescent Ring or double the batch for a brunch crowd. This hash brown patty recipe will be a favorite all year long.
- This is a great recipe for meal prep. Simply cook hash brown patties in advance, then wrap each one in aluminum foil and reheat in the toaster, or toaster oven. It’s a portable hot breakfast for those busy mornings!
- Layer cooked hash brown patties with scrambled eggs, cubes of ham, and shredded cheese for a hearty breakfast casserole. Just layer, bake in the oven, and serve.
Ingredients and Variations
POTATOES: Pick the perfect potato! Russets have more starch than other potatoes and will produce extra crispy edges. Choose large eggs to provide the best flavor and protein, and whisk them before adding the other ingredients.
ADD-INS: Shredded cheese, bacon bits, and green onions will add flavor and texture to hash brown patties. For a zesty patty, sprinkle in some taco or chili seasoning!
How to Make Hash Brown Patties
This recipe is sure to become a new favorite, it’s so simple to put together but can finish cooking in the oven while the chef preps other foods:
- Shred potatoes, rinse and pat dry.
- Whisk together eggs and seasonings.
- Mix everything together, form into patties, and fry them in oil until browned on the outside.
- Finish baking patties in the oven.
PRO TIP: Fry hash brown patties in leftover bacon grease for added flavor!
Tips For Crispy Hash Browns
- Always rinse the shredded potatoes before using them in the recipe. This eliminates extra starch that would otherwise make the potatoes gluey.
- Pat the shredded potatoes dry before mixing so the other ingredients can stick to them properly.
- Be sure oil is hot before adding the potato patties. Otherwise, the hash browns will soak up too much oil and may stick to the pan.
- Short on time? No need to peel the potatoes before they are shredded. Just scrub them well & follow the recipe as directed.
- Make the hash brown mixture in advance and keep it covered in the refrigerator until ready to use (up to 2 days). Simply use as much as you need.
- Prep these crispy hash browns ahead of time, refrigerate (or freeze), then reheat when needed.
How to Store Leftovers
Keep leftover homemade hash brown patties in a covered container between sheets of parchment paper. Reheat on the stovetop, use the oven, toaster oven or even an air fryer.
Other Potato Sides To Try!
- Rosemary Roasted Potatoes – delicately flavored.
- Loaded Mashed Potato Cups – a great way to use leftover mashed potatoes.
- Crispy Smashed Potatoes – 10 minute prep.
- Loaded Mashed Potatoes – an easy casserole.
Homemade Hash Brown Patties
- Preheat oven to 350°F and shred potatoes using the large side of a box grater.
- Rinse shredded potatoes in a strainer then place in a large bowl of cold water for 5 minutes. Drain well and squeeze dry.
- Combine all ingredients, except vegetable oil, together in a medium bowl.
- In a large skillet, over medium-high, heat oil. Scoop ¼ cup amounts of potato mixture into the pan and flatten slightly with the back of a spoon.
- Cook about 5 minutes on each side or until golden brown. Place hashbrowns on a baking sheet and cook in the oven for 10-15 minutes.
- Rinse shredded potatoes to eliminate extra starch.
- Pat potatoes dry before mixing with the other ingredients.
- Add potato patties to oil that is very hot.
- Refrigerate leftover hash brown patties in a covered container between sheets of parchment paper.
- Reheat on the stovetop, in oven, toaster oven or air fryer.
Recipe Adapted from SpendWithPennies