Recipes and Reviews
Why Hash Brown Patties?
Growing up as a child of an immigrant, having a quick meal has always been something my whole family is familiar with. When it comes to breakfast, popping a freezer hash brown patty in a toaster was one of the ways my mom would serve breakfast. It was simple, satisfying, and perfect for busy mornings. But as I got older, I started experimenting with different ways to make hash browns more exciting and, honestly, a little tastier and fresher. That's where homemade hashbrown patties came in—a way to keep that nostalgic breakfast favorite but add a new twist to it.
Here are two of my favourite easy recipes that utilizes hash brown patties: one classic and another with a cheesy, garlicky flavor that feels like a treat. They’re easy to make and perfect for anyone looking to upgrade their breakfast routine.
The Classic
This recipe brings back so many memories of quick, no-fuss breakfasts from my childhood. There’s something so comforting about biting into a simple, golden-brown hashbrown with a perfect balance of crispy and fluffy. It reminds me of the easy mornings when my mom would make a fast, satisfying breakfast. Now, with this homemade version, I get to recreate that cozy feeling but with my own twist!
Ingredients:
- 2 medium potatoes (Russet or Yukon Gold are the best)
- 1/2 tsp salt(to taste)
- 1/4 tsp black pepper(to taste)
- 1 tsp neutral oil or butter for frying.
Instructions:
- Prepare the Potatoes: Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. The drier the potatoes, the crispier the patties!
- Season and Shape: In a large mixing bowl, add the shredded potatoes, salt, and pepper. Mix well, then form small handfuls into compact patties (about 3 inches wide and 1/2 inch thick).
- Cook: Heat a non-stick skillet over medium heat and add the oil or butter. Once heated, carefully place the patties in the skillet. Let them cook undisturbed for about 3-4 minutes on each side or until golden brown and crispy. Avoid pressing down on the patties as they cook to keep them fluffy inside.
- Serve: Remove from the pan and place on a paper towel-lined plate to drain any excess oil. Serve immediately with eggs, bacon, or your favorite breakfast items.
Cheesy & Garlic
This version is like the “grown-up” hashbrown patty—a little more fun and full of flavor with the cheesy, garlicky twist! It’s the kind of breakfast that feels like a treat, especially with a sprinkle of green onion for extra flavor. Making these feels like adding a little upgrade to my favorite childhood breakfast, and they’re always a hit whenever I make them for friends or family.
Ingredients:
- 2 medium potatoes, peeled and grated (Like the ones in The Classic)
- 1/4 cup shredded cheddar cheese
- 1 garlic clove, minced (or 1/4 tsp garlic powder)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 green onion, thinly sliced (optional)
- 1 tbsp neutral oil or butter for frying.
Instructions:
- Prepare the Potatoes: Grate the potatoes, then squeeze out any excess water by wrapping them in a kitchen towel or paper towels. This step ensures the patties are crispy rather than soggy.
- Mix Ingredients: In a mixing bowl, combine the shredded potatoes, cheddar cheese, garlic (or garlic powder), salt, pepper, and green onion if using. Mix until the ingredients are evenly distributed.
- Form Patties: Scoop a handful of the mixture and press it together firmly to form a patty about 3 inches wide.
- Cook the Patties: Heat the oil or butter in a non-stick skillet over medium heat. Add the patties, cooking each side for about 4-5 minutes until the outsides are crispy and the cheese is melted.
- Serve Warm:Place the patties on a plate lined with paper towels to drain, then serve hot with sour cream, salsa, or any favorite dip! In my case, I added a few vegetables with a sour cream dip on the side.
