How To Make Homemade Hash Brown Patties: Chef’s Secret for the Crunchiest Spuds

There’s no need to head to a drive-thru for some deliciously crispy hash brown patties. You can get an even more satisfying crunch from a DIY version with something you already have in the cupboard: cornstarch. Chef and baker Morgan Hipworth shared his technique which uses the simple kitchen staple to give spuds an extra crispy texture. Plus, the homemade hash brown patties require just five minutes to cook before they're ready to enjoy. Keep reading to learn how to make your own hash brown patties at home!

The ingredients in hash brown patties

Hash brown patties are typically made with shredded potatoes, a fat like butter or oil, salt and pepper. The seasoned potatoes are molded into patties and then fried. While this method produces tasty hash brown patties, Hipworth adds cornstarch to the potato mixture for crisper results.

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Why cornstarch works to create crunchy hash browns

Although you may use cornstarch for your baking needs, it's also great for producing extra crispy foods like hash browns. This is thanks to the pantry staple's ability to absorb moisture and form a gelatinous structure that hardens when heated . A few tablespoons of cornstarch go a long way in helping produce hash brown patties with a crackling crust that rivals the fast food version!

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How to make homemade hash brown patties

Below, you can find Hipworth's recipe for Fried Hash Brown Patties. They're yummy served with fluffy scrambled eggs and crispy bacon or as a crunchy snack with a side of ketchup. Take a look to see his recipe — and hear the incredible crunch! (Note: Hipworth’s video mentions “corn flour,” but that’s the UK and Australia equivalent of cornstarch rather than the grainier, yellow product we’d call corn flour over here.)

Fried Hash Brown Patties

Ingredients:

• 4 medium russet or Yukon gold potatoes
• 3 Tbs. butter or ghee
• 3 Tbs. cornstarch
• Salt and pepper, to taste
• Olive or vegetable oil (for frying)

Directions:

• Yield: approximately 3 to 4 servings

1. Wash, peel and grate the potatoes. Transfer to bowl and soak in cold water 20 minutes.Squeeze out excess water and place onto tray lined with paper towel to dry.
2. In a pan over low heat add the ghee and potatoes, cook on low heat 5 to 10 minutes or until the potatoes are soft. Season to taste with salt and pepper.
3. Using your hands, mold into oval or hash brown shaped pieces, and place onto parchment-lined baking sheet. Place in freezer 20 minutes to "set".
4. Preheat deep fryer to 350°F or place pan over high heat with 2 to 3 inches of oil. Fry on both sides until golden brown, about 5 to 8 minutes total.
5. Drain on paper towels and season with sea salt.
6. Bonus: For air fried hash browns, place patties in a single layer on the air fryer basket. Lightly spray with olive oil and cook at 400°F for 8 to 10 minutes, flipping after 4 to 5 minutes. Once the patties are browned, remove from the air fryer, sprinkle with salt and serve.

Best way to store leftover hash brown patties

Any leftover hash brown patties can be placed in an airtight container and stored in the fridge for three to four days. You can reheat the patties by placing them on a parchment paper-lined baking sheet and warming them up at 350°F. It should take around 10 minutes for the hash brown patties to be heated all the way through. Then, they're ready to devour!

Keep reading for more spud-tacular potato recipes!

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