Hash Brown Patty Recipe

Grate potatoes

Wash, peel, and coarsely grate the russet potatoes using the large holes of a box grater or the shredding disk of a food processor.

Remove excess moisture

Transfer grated potatoes to a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist firmly over the sink or a bowl to squeeze out as much liquid as possible (at least 1/3 cup). Removing moisture helps the patties crisp and prevents sogginess.

Grate onion and mix

Coarsely grate the small onion and add it to the drained potatoes. The onion adds flavor and a bit of moisture to bind the mixture.

Mix binding ingredients

In a large bowl, lightly beat the egg. Add the flour, salt, and black pepper and whisk briefly to combine.

Combine with potatoes

Add the drained grated potatoes and grated onion to the bowl with the egg-flour mixture. Stir thoroughly until evenly combined. The mixture should hold together when pressed; if it is too loose, add 1 tablespoon more flour at a time (up to 2 tbs).

Shape patties

Divide the mixture into 6 equal portions for thin, crisp patties or 4 portions for thicker patties. Press each portion firmly between your palms to form round patties about 3 to 4 inches in diameter and about 1/2 inch (thin) to 3/4 inch (thicker) thick. If mixture sticks, lightly oil your hands.

Preheat pan

Place a large skillet over medium heat. Add the vegetable oil and the optional butter. Allow oil to heat until shimmering and butter to melt and foam but not brown (about 1–2 minutes).

Pan-fry patties

Carefully place patties in a single layer in the skillet, leaving space between them. Cook without moving until the undersides are golden brown and crisp, about 4–5 minutes per side for thin patties or 5–7 minutes for thicker ones. Flip with a spatula and cook the second side until equally golden and the centers are cooked through. Adjust heat to medium-low if they are browning too fast before cooking through.

Drain

Transfer cooked patties to a paper towel–lined plate to drain briefly and keep warm while you cook remaining patties. Add more oil to the pan as needed between batches and reheat to the proper temperature before adding more patties.

Sprinkle chopped chives or parsley over the hot hash brown patties if using. Serve immediately with ketchup, hot sauce, sour cream, or your preferred condiment.