[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 cut into 1-inch pieces
  • Salt
  • 1 tablespoon potato starch
  • Neutral, high-heat oil for frying
Prepare your potatoes: Location potato pieces in a pot of cold, salted water and turn the heat to high. Set your timer for 15 minutes. At the 15-minute mark, even if the water hasn’t boiled for long, inspect a piece of potato. We’re searching for it to be tender enough for knife or skewer must go through it however it should not be mushy; include another minute or more if required. Drain pipes the potatoes and move to a big cutting board. Infect cool a little in a single layer, about 5 minutes.

Type the hash brown mix: Slice the potatoes into smidgens, about the size of peas. In a bowl, integrate with starch and season to taste– I require salt however you can include pepper or any other flavorings you like in your hash browns at this moment.

Forming the patties: Transfer back to the counter and knead in on the cutting board a couple of times up until you can form it into a huge, thick round. Divide it into 4 wedges for the generously-sized patties you see here, or 6 for smaller sized ones. Utilize your hands to form each wedge into a round, and after that flatten it about 1/2-inch-thick and kind shape you desire versus the board– either a round patty or you can push it into more of a rounded rectangular shape, as I do here. Repeat with staying wedges.

Fry the patties: Heat a medium-sized, heavy fry pan over high heat with sufficient oil to go the majority of the method up the sides 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 collapse of potato right away sizzles and starts to darkens in the pan, utilize a thin spatula to move the very first patty from the board, decreasing it gradually in the oil. Fry up until medium brown below, 1 to 2 minutes, spooning oil over the top of the patty for even color. Thoroughly turn it over and fry up until the 2nd side of the patty is likewise perfectly browned, another 1 to 2 minutes. Raise out of the oil, shaking excess beads back into the pan, and transfer to paper towels to drain pipes. Sprinkle right away with salt.

Repeat with staying patties. If your pan is huge enough, proceed and fry 2 at a time. [I use a smaller one so I need less oil.]

To end up: Consume immediately, as is, or topped with a fried egg or salad-y avocado toast and a soft-cooked egg, as revealed above. Remaining patties can be frozen. From the freezer, reheat on a tray in a 400-degree oven for 20 minutes, turning when. From the refrigerator, 10 to 15 minutes must suffice.