[Shown in these photos is a 1.5-pound batch, making 6 large patties. This recipe is easily scaled up and down, as needed.]
- 1 pound russet potato(es), peeled, and minimize into 1-inch chunks
- Salt
- 1 tablespoon potato starch
- Impartial, high-heat oil for frying
Kind the hash brown combination: Chop the potatoes into small bits, in regards to the dimension of peas. In a bowl, mix with starch and season to style — I name for salt however you’ll be able to add pepper or another seasonings you want in your hash browns at this level.
Form the patties: Switch again to the counter and knead in on the slicing board just a few occasions till you’ll be able to form it into a giant, thick spherical. Divide it into 4 wedges for the generously-sized patties you see right here, or 6 for smaller ones. Use your fingers to type every wedge right into a spherical, after which flatten it about 1/2-inch-thick and type form you need in opposition to the board — both a spherical patty or you’ll be able to nudge it into extra of a rounded rectangle, as I do right here. Repeat with remaining wedges.
Fry the patties: Warmth a medium-sized, heavy frying pan over excessive warmth with sufficient oil to go a lot of the approach up the edges of the patties. [In my photo, I’ve fully submerged them in oil, i.e. deep-frying them, but shallow-frying will work too.] When the oil reaches 350°F to 360°F, or a crumble of potato instantly sizzles and begins to darkens within the pan, use a skinny spatula to switch the primary patty from the board, reducing it slowly within the oil. Fry till medium brown beneath, 1 to 2 minutes, spooning oil excessive of the patty for even colour. Fastidiously flip it over and fry till the second aspect of the patty can also be properly browned, one other 1 to 2 minutes. Raise out of the oil, shaking extra droplets again into the pan, and switch to paper towels to empty. Sprinkle instantly with salt.
Repeat with remaining patties. In case your pan is sufficiently big, go forward and fry two at a time. [I use a smaller one so I need less oil.]
To complete: Eat immediately, as is, or topped with a fried egg or salad-y avocado toast and a soft-cooked egg, as proven above. Leftover patties might be frozen. From the freezer, reheat on a tray in a 400-degree oven for 20 minutes, flipping as soon as. From the fridge, 10 to fifteen minutes ought to be ample.
[Shown in these photos is a 1.5-pound batch, making 6 large patties. This recipe is easily scaled up and down, as needed.]
- 1 pound russet potato(es), peeled, and minimize into 1-inch chunks
- Salt
- 1 tablespoon potato starch
- Impartial, high-heat oil for frying
Kind the hash brown combination: Chop the potatoes into small bits, in regards to the dimension of peas. In a bowl, mix with starch and season to style — I name for salt however you’ll be able to add pepper or another seasonings you want in your hash browns at this level.
Form the patties: Switch again to the counter and knead in on the slicing board just a few occasions till you’ll be able to form it into a giant, thick spherical. Divide it into 4 wedges for the generously-sized patties you see right here, or 6 for smaller ones. Use your fingers to type every wedge right into a spherical, after which flatten it about 1/2-inch-thick and type form you need in opposition to the board — both a spherical patty or you’ll be able to nudge it into extra of a rounded rectangle, as I do right here. Repeat with remaining wedges.
Fry the patties: Warmth a medium-sized, heavy frying pan over excessive warmth with sufficient oil to go a lot of the approach up the edges of the patties. [In my photo, I’ve fully submerged them in oil, i.e. deep-frying them, but shallow-frying will work too.] When the oil reaches 350°F to 360°F, or a crumble of potato instantly sizzles and begins to darkens within the pan, use a skinny spatula to switch the primary patty from the board, reducing it slowly within the oil. Fry till medium brown beneath, 1 to 2 minutes, spooning oil excessive of the patty for even colour. Fastidiously flip it over and fry till the second aspect of the patty can also be properly browned, one other 1 to 2 minutes. Raise out of the oil, shaking extra droplets again into the pan, and switch to paper towels to empty. Sprinkle instantly with salt.
Repeat with remaining patties. In case your pan is sufficiently big, go forward and fry two at a time. [I use a smaller one so I need less oil.]
To complete: Eat immediately, as is, or topped with a fried egg or salad-y avocado toast and a soft-cooked egg, as proven above. Leftover patties might be frozen. From the freezer, reheat on a tray in a 400-degree oven for 20 minutes, flipping as soon as. From the fridge, 10 to fifteen minutes ought to be ample.