Homemade Hash Brown Patties
These crispy hash browns are perfectly portioned into patties for a delicious addition to any breakfast, brunch or even dinner.
Servings: 4
Equipment
Ingredients
- 3 medium russet potatoes peeled
- 2 eggs
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons vegetable oil for frying
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 44mg | Potassium: 710mg | Fiber: 2g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg