These crispy hash brown patties are made with the boil-then-grate method, so they hold together nicely without needing eggs. The potatoes are cooked just enough to soften, then grated and mixed with Parmesan, cornstarch, seasonings, and a little olive oil for better texture and flavor. Once fried, they turn golden and crunchy on the outside while staying soft and potato-rich in the center.
Ingredients
For the Hash Brown Patties
- 2 lb russet or Yukon Gold potatoes, peeled
- 2 tablespoons cornstarch
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Neutral oil, for frying
For the Spicy Dipping Sauce
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For Serving
- Extra grated Parmesan cheese
- Red pepper flakes
Instructions
1. Partially cook the potatoes
Place the peeled potatoes in a large pot and cover them with cold water. Add a good pinch of salt, then bring to a boil.
Cook for 10 to 12 minutes, or until the potatoes are starting to soften but still feel firm in the center. You are not making mashed potatoes here, so don’t let them cook until fully tender.
Drain the potatoes and let them cool for at least 20 minutes, or until they are easy to handle.
2. Grate the potatoes
Grate the cooled potatoes on the large holes of a box grater and add them to a large bowl.
The texture should be a mix of potato shreds and a few softer bits. That is exactly what you want. The softer pieces help the patties stick together, while the shreds give them that crispy hash brown texture.
3. Mix the hash brown mixture
Add the cornstarch, Parmesan cheese, olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Mix everything gently with your hands or a fork until the seasonings are evenly spread through the potatoes. Press a small handful together to check the texture. It should hold its shape without feeling wet.
If the mixture feels too dry or crumbly, add 1 teaspoon of water at a time until it comes together. Don’t add too much, or the patties can turn soft.
4. Shape the patties
Divide the mixture into about 9 portions. Shape each portion into a firm oval or round patty, about 1/2 inch thick.
Press each patty together well so it feels compact. Place the patties on a parchment-lined tray.
For the crispiest results, refrigerate the shaped patties for 1 hour before frying. This helps them firm up and makes them easier to flip.
5. Fry until golden and crispy
Add about 1/2 inch of oil to a large skillet and heat over medium heat until the oil reaches about 350°F.
Carefully add the patties in batches. Don’t overcrowd the pan, or they won’t crisp properly.
Fry for 3 to 4 minutes per side, or until deep golden brown and crispy. Flip gently with a thin spatula and try to turn them only once.
6. Drain the patties
Transfer the fried hash brown patties to a paper towel-lined plate or a wire rack. Sprinkle with a little extra salt while hot, if needed.
7. Make the spicy dipping sauce
In a small bowl, stir together the mayonnaise, sriracha, smoked paprika, garlic powder, salt, and black pepper until smooth.
Taste and adjust the sauce. Add more sriracha for heat or a little extra mayo if you want it milder.
8. Serve
Serve the hash brown patties hot with the spicy dipping sauce on the side. Finish with extra Parmesan and red pepper flakes if you like a little more flavor and heat.
Don’t lose these crispy hash brown patties in the scroll. Pin the image below and keep them saved for the next time potatoes are calling.
Notes
The boil-then-grate method is the key to hash brown patties that hold together without eggs. The potatoes should be partially cooked, not fully soft, so they can still shred properly.
Don’t skip the cooling step. Warm potatoes can turn sticky and mushy, which makes the mixture harder to shape.
The cornstarch helps bind the potatoes and gives the patties a crispier outside. The small amount of olive oil adds flavor and keeps the mixture from feeling too dry without making it greasy.
For the crispiest patties, chill them for 1 hour after shaping. This makes them firmer, easier to fry, and less likely to break apart.
To freeze, shape the uncooked patties and place them on a parchment-lined tray. Freeze until firm, then transfer to a freezer bag or container. Fry straight from frozen, adding an extra minute or two per side as needed.
Storage and Reheating
Store leftover hash brown patties in an airtight container in the refrigerator for up to 3 days.
Reheat them in a skillet over medium heat until hot and crispy again. You can also reheat them in the oven at 375°F for about 10 minutes. Avoid microwaving if you want to keep the edges crisp.
