Crispy shredded hash brown patties that are golden on the outside, tender inside, and naturally gluten-free, egg-free, and dairy-free.
What’s important to know when preparing hash brown patties
The key is removing as much moisture as possible from the shredded potatoes to achieve maximum crispiness. Season well and avoid overcrowding the pan so the patties cook evenly and hold their shape.
What to pair it with
Perfect alongside breakfast favorites, tucked into a veggie burger, or served with salads, roasted vegetables, or dipping sauces like ketchup or garlic aioli (dairy-free).
Ingredients
Shredded potatoes (optional onion), salt, pepper, oil for frying. We don’t rid the shredded potatoes of the starch. That’s the secret.
Instructions
See the full cooking instructions in the recipe card below.
Storage (fridge & freezer)
Store cooked patties in an airtight container in the fridge for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 2 months; reheat in a pan or oven for best texture.
FAQs
- Are they kid-friendly? Yes, they’re simple, crispy, and mild in flavor.
- Can I bake instead of fry? Yes, bake until golden and crisp, flipping once.
- How do I keep them crispy? Serve them straight out of the skillet.
- Do I add oil to the pan? Yes.
- Do I add oil to the batter? No.
- Do I have to use a non-stick skillet? No.
Enjoy!
Shredded Hash Brown Patties
Hash Browns without eggs or a dry agents. Hence they are also gluten free.
Ingredients
- SHREDDED POTATO MIXTURE
- 2 medium large potatoes, peeled, coarsely shredded 14 oz. (400 g.) after peeling
- Table salt 2/3 teaspoon
- Black pepper 1/4 teaspoon
- 2 tablespoons fried onion chips for extra flavor (Optional)
FOR FRYING
- 5 tablespoons neutral oil
Instructions
- To make these hash browns, combine all ingredients in a large bowl.
- Form the mixture into a ball in the center of the bowl, then let it rest for 10 minutes to allow the shredded potatoes to absorb as much of the starch as possible from the liquid that was extracted. Be sure not to discard any of the starchy juice released during shredding.
- Heat 3 tablespoons of oil in a thick, non-stick skillet over high heat on a large burner. Once the oil is hot, spoon a heaping tablespoon of the potato mixture into the pan and shallow fry for 5 minutes to cook both sides evenly: 2½ to 3 minutes on the first side and 1½ to 2 minutes on the other side)
- For the second batch, add an additional 2 tablespoons of oil to the skillet and let it heat up for about a minute before frying.
Notes
Weight of Potatoes after Peeling Them
12 oz. (340 g.)
Shredding
- Coarsely shredding.
- Shred the potatoes lengthwise aiming for long strands.
- Use the large holes of a box grater or a food processor. fitted with a shredding disc.
Do I drain the potatoes from the starchy water after shredding the potatoes?
No. You let the shredded potatoes sit in the starchy water.
Nutrition Information
Yield
3Serving Size
3Amount Per Serving Calories 432Total Fat 28gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 24gCholesterol 0mgSodium 568mgCarbohydrates 43gFiber 4gSugar 2gProtein 5g
Nutrition values are estimated.