Description
Crispy, golden hash brown patties made with shredded russet potatoes, onion, cheddar cheese, and simple seasonings. They are crunchy on the outside, tender in the center, and perfect for breakfast, brunch, or a comforting side dish.
Ingredients
Scale
- 4 medium russet potatoes, peeled and shredded
- 1/4 cup finely grated yellow onion
- 1 cup shredded cheddar cheese
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper, or heat a large skillet over medium heat.
- Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the potatoes to a large bowl and mix with the grated onion, shredded cheddar cheese, cornstarch, salt, black pepper, and garlic powder.
- Lightly brush the parchment-lined baking sheet with olive oil, or add 1 tablespoon olive oil to the skillet.
- Divide the mixture into 8 equal portions and shape into patties. Place on the baking sheet or into the skillet, then gently flatten.
- For baking, brush the tops with the remaining olive oil and bake for 20 minutes. Flip and bake for 10 to 15 more minutes until golden and crisp. For skillet cooking, cook for 4 to 5 minutes per side until deeply browned and cooked through.
- Let rest for 2 minutes, sprinkle with chopped parsley if desired, and serve hot.
Notes
- Squeeze the shredded potatoes very well to remove moisture and help them crisp.
- Do not overcrowd the pan or baking sheet.
- Wait until the bottoms are golden before flipping so the patties stay together.
- Reheat leftovers in a skillet, oven, or air fryer for the best texture.
Nutrition
- Serving Size: 2 patties
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg