Crispy Hash Brown Patty Recipe

Grate and dry potatoes

Using the large holes of a box grater or a food processor, grate the peeled russet potatoes. Place grated potatoes in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible — at least 1 minute of strong squeezing. Transfer dried potato to a large bowl.

Prepare onion

Grate the yellow onion and add it to the potatoes. Squeeze the potato-onion mixture again in the towel over a bowl to remove any remaining liquid (this reduces sogginess).

To the dried potato-onion mixture, add the flour, beaten egg, kosher salt, black pepper, and garlic powder. Fold everything together until evenly combined. If using, stir in chopped chives. The mixture should hold together when pressed; if it's too wet, add 1 additional tablespoon of flour.

Divide the mixture into 6 equal portions (for small patties) or 4 portions (for larger patties). Use your hands to form each portion into a compact patty about 3–4 inches across and about 1/2 inch thick. Press firmly so patties are dense — this helps them stay together while frying.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking (about 2 minutes).

Add butter to the pan and swirl to combine with the oil. Working in a single layer (do not overcrowd), gently place patties in the hot skillet. Press each patty lightly with a spatula to establish contact with the pan.

Cook undisturbed for 3–4 minutes until the edges are deeply golden and the bottom is crisp. Carefully flip each patty and cook the second side for another 3–4 minutes, reducing heat to medium if they are browning too quickly. Total cooking time will be about 6–8 minutes per patty depending on thickness and heat.

If needed, add a little more oil between batches. Transfer cooked patties to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining patties — this preserves crispness.

Just before serving, sprinkle crispy patties with a pinch of flaky sea salt. Serve warm with sour cream or ketchup and a lemon wedge if desired.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (205°C) oven or a skillet over medium heat for 5–7 minutes before serving.