Homemade Hash Browns

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Searching for McDonald’s style Hash Browns? Look no farther than these Homemade Hash Brown Patties – Crispy outwardly and soft within, you’ll never require the drive through again!

Ugh, aren’t hash browns simply the best breakfast thing ever!? Also, I’m not talking destroyed hash browns in a skillet, I’m talking these hash earthy colored patties. Genuine hash tans 😉 Just gander at that brilliant fresh goodness!

What’s more, that is the thing that so amazing about these hash earthy colors, they’re so darn firm!! We’ll talk about how to fresh hash browns very soon, yet first we should see the insignificant fixings you’ll have to prepare a group.

Potatoes are pressed brimming with starch, which thus is the thing that keeps potatoes from going firm when cooked. You realize that gloopy taste you some of the time get in the focal point of hash earthy colors? That is correct, starch. As such I energetically suggest you absorb the potato cold water to dispose of the starch.

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Ingredients:

  • 2 medium White Potatoes, grated on box grater (approx 200g/7oz EACH)
  • 2 tbsp Vegetable/Sunflower Oil
  • 1 tbsp Butter
  • 1 tbsp Plain Flour
  • 1 Shallot, peeled & grated
  • 1/4 tsp EACH: Salt, Black Pepper

Instructions:

  1. Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.
  2. Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.
  3. Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.
  4. Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.
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Notes:

  • Forming the Patties – You can make them in any shape you fancy, I just like to mimic the classic McDonald’s hash browns! Generally speaking, the thinner you make them the crispier they’ll end up.
  • Can I prep these ahead of time? – You want to make these fresh and fairly quickly. You’ll notice the longer you leave the patties the soggier they’ll get from the salt pulling out moisture. The more moist the patties, the more difficult they are to get crispy!
  • How to I store and reheat leftovers? – If you have leftovers just allow to completely cool then store in the fridge or freezer. Reheat in the oven at 180C/350F until hot and crispy again.
  • Can I make these in batch? – Yep! Just use the sliding scale next to ‘servings’ at the top of the recipe card.
  • Calories – Per hash brown patty.

Nutrition:

Nutrition Facts
Homemade Hash Browns
Amount Per Serving
Calories 96Calories from Fat 15
% Daily Value*
Fat 1.68g3%
Saturated Fat 0.409g2%
Polyunsaturated Fat 0.111g
Monounsaturated Fat 1.077g
Cholesterol 1mg0%
Sodium 82mg3%
Potassium 402mg11%
Carbohydrates 18.55g6%
Fiber 2.2g9%
Sugar 0.86g1%
Protein 2.22g4%
Vitamin A 50IU1%
Vitamin C 16.5mg20%
Calcium 10mg1%
Iron 0.9mg5%