Hashbrown Patties

Hashbrown Patties

Prep Time: 15 Min
Freeze: 1 Hour
Cook Time: 10 - 15 Min

Yields: 4 Patties

What You Need

• 2 Large Russet Potatoes, peeled and cut in half width wise
• 2 Heaping Tbsp. All Purp FLour
• 1 Large, Free-Range Egg
• 1 Small Onion, finely grated (About 2 Tbsp. Grated)
• 1 Tsp. Himalayan Salt
• EVOO for Frying
• SERVE - Ketchup, Chipotle Mayo

Notes

• The Recipe I used was from https://iamhomesteader.com/hash-brown-patties-recipe/ . I halved the recipe, added onion, and a bit more flour.
• There were some flaws in how the recipe was written. First of all, no indication of the quantity of shredded potatoes. This can be detrimental to the recipe as her "large" russets could be larger or smaller than what I used. A quantity would've helped just for reference. However, I made the recipe as she wrote it.
• Her Air-Fry method was completely incorrect. We'll go over that!

Directions

• Add the potatoes to a pot of cold, salted water and bring to a boil. Once boiled, let the taters bubble away for about 6 and a half minutes. They will not be cooked by any means. Strain and wait for the potatoes to cool enough to handle.
• Shred the potatoes on the larger side of your box grater. Add all of the shreds to a mixing bowl followed by the shredded onion, flour, egg, and salt. Mix to combine, you'll likely need to use your hands to fully work everything together. Once combined, split in to four portions and line a baking sheet with parchment. Drop the four portions on the tray and work them in to hashbrown shapes.
• Freeze for 45 minutes to 1 hour.

NOTE - In her recipe, she did not indicate whether they would be fully frozen or not. My patties held together, but were not entirely frozen. This wasn't as problem!

• ​COOK - Originally, I started with her Air-Fry Method which said to cook them for 10 - 15 minutes on 380 F. Well, after 15 minutes, I flipped them and continued for 10 more. At this point, the center of the patties was beige while the edges were nearly burnt. Her method for air-frying was a bust. Cook time was incredibly inaccurate. 
• I shifted gears and heated up about 1/2 C EVOO on just about medium heat in a large skillet. You're looking for 350 F. Test the oil to ensure it is fully heated by placing the bottom of a wooden spoon in to the oil. If it bubbles away, it's ready. A thermometer would obviously also be the best way to check the temperature lol Once heated, drop two patties in to the bubbling oil and let them cook until golden brown, about 2 - 3 minutes. Flip and finish on the other side until golden and crisp. Transfer them to a paper towel lined plate and hit them with salt. Fry up the other two patties and finish the same way.
• After frying, they were golden brown, crisp, and absolutely delicious. I dipped away in both ketchup and chipotle mayo, both of which were legit.

As you can see from the pictures above, they were looking sad out of the air-fryer even after having been cooked for 10 additional minutes. These needed emergency help.

Thoughts

• As stated, her air-fryer method was a complete bust. They were pale, undercooked, and burnt around the edges. I would NOT recommend using her air-fryer method.
• Follow her method for frying and you should end up with crispy, golden brown hashbrown patties. 
• Don't skip the shredded onion. The patties would be pretty boring without that onion flavour in my opinion.
• Would these patties stop me from buying the frozen variety? Probably not, but they were delicious once fried nonetheless.

HAPPY VEG