Recipes / Fast Food / Crispy hash brown patties

Crispy hash brown patties

The drive-through version exists because the original concept is brilliant. This is the original concept — shredded potato, squeezed bone-dry, fried in real butter until shattering.

Published May 14, 2026 · 4 min read · Braffess Kitchen

Prep
7 min
Cook
15 min
Serves
2
Level
Easy
Crispy hash brown patties - USA breakfast recipe

Method

01

Grate and squeeze.

Coarsely grate the potatoes into a large bowl of cold water. Swirl, then drain. Transfer to a clean tea towel and squeeze out every drop of moisture — twist hard, harder than feels necessary. The potato should come out dry and slightly crumbly.

Note. You can do this step the night before. Squeeze, season lightly, cover and refrigerate. The texture improves overnight.
02

Season and shape.

Season the dried potato with salt, pepper, and onion powder if using. Mix well. Divide into 4 portions. Press each firmly into a rectangular patty about 1cm thick. The edges should be compact and hold together.

03

Fry the first side.

Heat butter or oil in a large non-stick pan over medium-high heat until shimmering. Carefully slide 2 patties into the pan. Press down gently with a spatula. Cook undisturbed for 5–6 minutes until the underside is deep golden and the patty holds firmly.

Note. Do not move them during the first side — the crust needs time to form. If you flip too early, the patty falls apart.
04

Flip and finish.

Flip carefully with a wide spatula. Cook for 4–5 minutes on the second side until evenly deep golden and cooked through. Drain briefly on paper towel and season with a little extra salt. Serve immediately.

A note. The single most important step is squeezing the potato as dry as possible. Water is the enemy of crispiness. The drier the potato, the better the crust.

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