📝 About This Recipe
Transform humble potatoes into the ultimate 'Breakfast for Dinner' star that kids and adults will crave. These patties feature a glass-like crunch on the outside and a fluffy, buttery interior, achieving that iconic fast-food texture without the deep fryer. Infused with a hint of onion and garlic, they are the perfect canvas for savory toppings or a dunk in cold ketchup.
🥗 Ingredients
The Potato Base
- 2 lbs Russet Potatoes (large, peeled)
- 4 cups Ice Water (for soaking out starch)
The Binder and Seasoning
- 2 tablespoons All-purpose Flour (helps create the crust)
- 1 tablespoon Cornstarch (for extra crispiness)
- 1 large Egg (lightly beaten)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Fine Sea Salt (plus more for finishing)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Unsalted Butter (melted and cooled)
For Frying
- 1/2 cup Vegetable Oil (or any high-smoke point oil)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Grate the peeled Russet potatoes using the large holes of a box grater. Immediately place the shreds into a large bowl filled with ice water.
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2
Swish the potatoes in the water until the water becomes cloudy with starch. Drain and repeat once more until the water stays relatively clear.
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3
This is the most important step: Transfer the drained potatoes to a clean kitchen towel or cheesecloth. Twist and squeeze with all your might to remove every drop of moisture possible. Dry potatoes equal crispy patties!
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4
Place the dried potato shreds in a microwave-safe bowl and heat for 2 minutes. This par-cooks the starch so the inside is tender while the outside fries.
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5
Let the potatoes cool for 5 minutes, then stir in the melted butter, salt, pepper, onion powder, and garlic powder.
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6
Sprinkle the flour and cornstarch over the potatoes, then add the beaten egg. Mix thoroughly until the potatoes are evenly coated and slightly tacky.
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7
Line a baking sheet with parchment paper. Scoop about 1/3 cup of the mixture and form into a rectangular patty, about 1/2 inch thick. Press firmly so they hold their shape.
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8
Place the formed patties in the freezer for 10-15 minutes. This 'flash chill' helps them stay together when they hit the hot oil.
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9
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. To test, drop a tiny piece of potato in; it should sizzle immediately.
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10
Carefully place 3-4 patties in the pan, being careful not to crowd them. Fry for 4-5 minutes on the first side until deeply golden brown.
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11
Flip carefully using a wide spatula and fry for another 4 minutes on the second side. They should be rigid and crunchy to the touch.
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12
Drain the patties on a wire rack set over a paper towel (this prevents the bottom from getting soggy). Sprinkle with a tiny pinch of extra salt while hot.
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13
Garnish with fresh chives and serve immediately while they are at peak crunch.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structure of the patty. Don't skip the squeezing step; any remaining water will steam the potato rather than fry it, resulting in a mushy texture. If the patties are falling apart, add one more tablespoon of flour to the mix to act as extra 'glue'. You can make these ahead of time by freezing the raw patties completely, then frying them straight from frozen (just add 2 minutes to the cook time). Avoid flipping the patties too early; wait until you see a dark golden ring forming around the bottom edges.
🍽️ Serving Suggestions
Serve with a side of soft scrambled eggs and crispy bacon for the ultimate 'Brinner' experience. Offer a 'dipping station' with ketchup, applesauce, and Greek yogurt or sour cream. Top with a fried egg and a slice of cheddar cheese for a DIY breakfast sandwich. Pair with a fresh fruit salad or orange slices to balance the salty, savory flavors. Serve alongside a small glass of cold chocolate milk or a fruit smoothie for the kids.