📝 About This Recipe
Experience the nostalgic crunch of the world's most iconic fast-food breakfast side right in your own kitchen. These patties feature a signature dual-texture: a shatteringly crisp, golden exterior surrounding a tender, seasoned potato interior. By using a specialized par-cooking and freezing technique, we achieve that professional-grade structural integrity and deep potato flavor that makes these the ultimate morning indulgence.
🥗 Ingredients
The Potato Base
- 2 lbs Russet Potatoes (large, peeled)
- 4 cups Ice Water (for soaking)
Seasoning and Binding
- 2 tablespoons Cornstarch (for crispness)
- 1 tablespoon All-purpose Flour
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (helps with browning)
Frying Medium
- 2 cups Vegetable Oil (high smoke point oil like canola or peanut)
- 1 tablespoon Beef Tallow (optional, for authentic fast-food flavor)
👨🍳 Instructions
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1
Grate the peeled Russet potatoes using the large holes of a box grater or a food processor attachment into a large bowl.
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2
Immediately submerge the shredded potatoes in ice water. Swirl them around to release excess starch, then drain. Repeat this process until the water runs clear.
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3
Place the rinsed potatoes in a clean kitchen towel or cheesecloth and squeeze with all your might. Removing every drop of moisture is the secret to a non-soggy interior.
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4
Transfer the dried shreds to a microwave-safe bowl. Cover loosely and microwave for 2 minutes. This par-cooks the starch so the inside is creamy while the outside fries.
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5
Spread the warm potatoes on a baking sheet to cool for 5 minutes. This allows steam to escape.
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6
In a small bowl, whisk together the cornstarch, flour, onion powder, garlic powder, salt, white pepper, and sugar.
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7
Sprinkle the dry mixture over the potatoes and toss gently with your hands until every shred is lightly coated and the mixture feels slightly tacky.
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8
Line a tray with parchment paper. Take about 1/2 cup of the mixture and form it into a tight oval patty, approximately 1/2 inch thick. Press firmly so it holds its shape.
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9
Place the formed patties in the freezer for at least 30 minutes. This 'sets' the structure so they don't fall apart in the oil.
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10
Heat the vegetable oil (and tallow, if using) in a heavy-bottomed skillet to 350°F (175°C). The oil should be about 1/2 inch deep.
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11
Carefully lower 2-3 patties into the hot oil. Do not overcrowd the pan or the temperature will drop, leading to greasy hash browns.
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12
Fry for 3-4 minutes per side. Look for a deep, golden-brown 'fast food' color and a hard, crispy shell.
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13
Use a slotted spatula to remove the patties and place them on a wire cooling rack set over a paper towel. This prevents the bottom from steaming and getting soft.
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14
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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15
Allow to cool for 2 minutes before serving to let the internal temperature stabilize.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for the structure. Never skip the 'squeeze' step—moisture is the enemy of a crispy hash brown. Freezing the patties before frying is the professional secret to preventing them from crumbling in the pan. For the most authentic flavor, add a small amount of beef tallow or a drop of natural beef flavor to your frying oil. If you find the patties are browning too fast, lower the heat slightly; you want the inside to be fully tender.
🍽️ Serving Suggestions
Serve alongside soft scrambled eggs and thick-cut smoked bacon. Pair with a classic spicy ketchup or a side of creamy sausage gravy for dipping. Goes perfectly with a hot cup of black coffee or a chilled orange juice. Use two patties as 'bread' for a decadent gluten-free breakfast sandwich. Drizzle with a little hot honey for a sweet and savory kick.