Fry them in a little bit of oil, sort of like you would a hamburger. You can easily make these homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties.
#SHREDDED HASH BROWNS HOW TO#
How to Make Hash Brown Pattiesįast food places like McDonalds usually serve up hash browns in a convenient patty shape. Bake them on a cookie sheet for about 30 minutes at 400 degrees and you’re in business! You can also form the hash browns into patties (see next paragraph) before baking and then flip half-way through. Yes! After parboiling the potatoes, shred them and toss with melted butter, a little oil, and seasonings. When the oil is hot, carefully transfer potatoes to the oil and fry them until golden brown.
Fry them: If you are making hash brown patties like McDonalds (see previous paragraph) and want them EXTRA crispy, squeeze out as much moisture as you can from the shredded potatoes then carefully form them into patties and coat with more flour. Cook thin layers: When you add your potatoes to the pan or skillet, make a thin layer. Cook the hash browns per the instructions below (starting with step 3). Next, sprinkle the potatoes with ¼ teaspoon salt (or to taste) and place them on a plate lined with paper towels. First, shred the raw potatoes squeeze as much liquid as you can out with a potato ricer, kitchen towel, or cheese cloth. Microwave method: By microwaving the potatoes, you can remove excess moisture which will help the shreds get crispy. If you are one of these people, you have a few different options: However, some people like crispy hash browns all the way through. I like my hash browns crispy on the outside and soft on the inside. It’s best to season and taste as you go along so you get it just right. We are usually pretty generous with our seasonings, especially when it comes to potatoes. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick. The best time to season your potatoes is after parboiling but before frying. HERE is a fun guide I found that goes into great detail about all the different potatoes and what they work best in. Yukon golds hold their shape because they are more waxy, making them great for patties or potato cakes. If you prefer your hash browns more dense and less crispy, Yukon gold potatoes are a good choice. 
They shred easily, using either a food processor or box grater and fry up beautifully. Am I biased because I live in Idaho? Perhaps. I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best.
0 kommentar(er)
