Years of testing → one perfect hash brown patty. Thin enough to crisp, thick enough to hold an egg. Make a batch and freeze the rest
A recipe can evolve for years — from tater tots to giant tots, from thick to thin — and sometimes you don’t know it’s done until it just is. After multiple iterations, tweaks and timeline changes, this version feels final: a crisp, fuss-minimised homemade hash brown patty that’s perfect topped with an egg, used as the base for avocado toast, or frozen for quick breakfasts. I haven’t tested an air-fryer version yet; if you try it, drop a note in the comments.
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6 months ago | Green Angel Hair with Garlic Butter |
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3 years ago | Roast Chicken with Schmaltzy Cabbage |
4 years ago | Cannelli Aglio e Olio |
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… | (More in the archive) |
Makes | Time |
|---|---|
4 large patties or 6 smaller patties (recipe shown: 1.5 lb → 6 large) | ~40 minutes |
Amount | Ingredient |
|---|---|
1 lb (≈450 g) | Russet potatoes, peeled and cut into 1-inch chunks |
To taste | Salt |
1 tbsp | Potato starch (or 1 tbsp all-purpose flour as substitute) |
Enough | Neutral high-heat oil for frying (peanut, canola, or similar) |
Cover potato chunks with cold salted water and bring to high heat. Set a timer for 15 minutes, then test a piece: it should be tender to a knife or skewer but not falling apart. If needed, add 1–2 more minutes. Drain and spread the potatoes on a cutting board to cool about 5 minutes.
Roughly chop the cooked potatoes into pea-sized pieces. Transfer to a bowl and mix in the potato starch and salt (and pepper or other seasonings if you like). Return to the board and knead the mixture a few times until it comes together and can be shaped.
Divide the mass into four wedges for large patties or six for smaller ones. Shape each wedge into a round and flatten to about ½-inch thickness (you can make rounds or rounded rectangles — whichever you prefer).
Heat a medium heavy frying pan over high heat with enough oil to come most of the way up the patty sides (deep- or shallow-frying both work). When the oil is 350–360°F or a small crumble sizzles and darkens immediately, carefully lower a patty in with a thin spatula. Fry 1–2 minutes per side until medium brown, spooning hot oil over the top during cooking for even color. Drain on paper towels, sprinkle with salt, and repeat with remaining patties (fry two at a time if the pan fits).
Serve immediately as-is or topped with a fried or soft-cooked egg, or use as the base for avocado toast or a salad. Leftover patties freeze well: reheat frozen patties on a tray at 400°F (200°C) for 10–15 minutes.
Question | Answer |
|---|---|
Which potato is best? | Russet — its floury texture gives a fluffy interior and good binding. |
No potato starch — can I substitute? | Yes — 1 tbsp all-purpose flour will work in a pinch. |
Best frying oil? | Peanut oil is a favorite for high-heat frying; if allergies are a concern, use a neutral high-heat vegetable oil such as canola. |
Can I reuse frying oil? | Yes — if it’s neutral (no garlic/onion/spice residues). Strain, cool and refrigerate or freeze for reuse. |
Air-fryer option? | Not tested by the author — likely possible; community reports may appear in comments. |
