Ingredients
Potatoes and Vegetables
- 750 g Maris Piper potatoes (or starchy potato variety such as russet or Yukon Gold)
- 1 small onion (or shallot or 2 green onions)
Seasonings and Binders
- 1.5 tsp fine sea salt
- ½ tsp ground black pepper
- ¼ tsp paprika (optional)
- 2 tsp potato starch (optional)
Cooking Fats
- 2 tbsp vegetable oil (or olive oil) for cooking
Instructions
- Grate the Potatoes and Onion: Peel the potatoes and grate them using the coarse holes of a box grater or food processor into a medium bowl. Peel and grate the onion using the fine holes of the grater into the same bowl.
- Remove Excess Moisture: Transfer the potato and onion mixture into a nut milk bag or cheesecloth and squeeze out as much liquid as possible to ensure crispiness when cooking. Discard the liquid.
- Mix Seasonings and Starch: Return the drained potato and onion mixture to the bowl. Add sea salt, black pepper, paprika, and potato starch if using. Mix all ingredients thoroughly to combine.
- Form Hash Brown Patties: Place a round cookie cutter on a sheet of baking parchment. Take about 50g of the mixture and spoon it into the cutter. Gently shape the mixture into a patty without over-compressing, so the interior cooks properly. Repeat until all mixture is used.
- Freeze for Later (Optional): If not cooking immediately, freeze the patties on a tray until solid. Then transfer to a freezer bag or airtight container. Store for up to 2 months. Defrost on a baking sheet before cooking.
- Fry the Hash Browns: Heat vegetable oil in a large non-stick pan over medium-high heat. Add hash brown patties without overcrowding and cook for 7-10 minutes per side until golden brown and crispy. Drain on paper towels after cooking.
- Bake the Hash Browns: Preheat oven to 180°C (fan). Place hash browns spaced evenly on a parchment-lined baking sheet. Brush or spray with oil. Bake for 20 minutes, flip, then bake another 20 minutes until evenly crispy.
- Air Fry the Hash Browns: Preheat air fryer to 180°C. Arrange patties evenly in the basket, brush or spray with oil. Air fry for 10 minutes, flip, and air fry another 10 minutes until golden and crisp.
Notes
- Using starchy potatoes like Maris Piper, russet, or Yukon Gold ensures optimal crispiness.
- Removing excess moisture from the potato mixture is critical to achieving crispy hash browns.
- Potato starch improves binding but is optional if you prefer a looser texture.
- Freezing cooked or uncooked patties allows for meal prep and longer storage.
- Adjust cooking times based on your appliance to avoid burning or undercooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegan
