A tasty low-fat treat!
You might never buy frozen hash brown patties again after you try this recipe. I’ve intentionally structured things so you make the patties ahead of time and freeze them, which means you can make a big batch if you like then just cook up a few at a time as you wish. I don’t peel the potatoes as I like the texture and flavour of the skin, not to mention the extra nutrition, but the choice is yours. If you don’t have a microwave, you can parboil the whole potatoes in a large pot of water for just a few minutes; let cool and then shred them. Don’t skip the soaking time – it’s crucial to get some of the starch out so you end up with crispy hash browns. Many people think of hash browns as a breakfast food but I think they’re ideal any time of the day – I especially love them as a side dish with grilled sausages. Note that these hash browns can also be baked in the oven but will need a few more minutes of cooking time and should be flipped halfway through. If you’re a fan of really crispy potatoes you might also want to check out this great recipe.
- 2 lbs (900 g) russet potatoes (about 4 large)
- 2 tablespoons (15 g) breadcrumbs (regular or gluten-free; I use Panko)
- 2 teaspoons (10 g) kosher salt, divided
- 1 teaspoon (2.3 g) ground black pepper
- 1 teaspoon (1.6 g) each garlic and onion powder
- 2-3 teaspoons (10-15 mL) vegetable oil
- Wash and shred the potatoes using a box grater or a food processor.
- Place the shredded potatoes in a large, microwave-safe bowl and cover with very cold water. Let sit for 15 – 20 minutes, or longer if it’s more convenient.
- Transfer the soaked potatoes to a colander and rinse well with cold water. Shake to remove excess moisture. Wipe out the bowl the potatoes were soaking in and return the potatoes to the bowl. Microwave on high heat for 4 to 5 minutes, stirring after each minute to par-cook the potatoes.
- Lay the par-cooked potatoes on a baking sheet lined with a clean kitchen towel (or paper towels). Cover with a second towel (or more paper towels) and pat dry. Wipe the bowl dry if needed.
- Return the potatoes to the bowl and add the breadcrumbs, 1 teaspoon of the salt, along with the pepper, garlic powder, and onion powder. Combine until the seasonings are evenly distributed among the potatoes.
- Line two baking sheets with parchment. Using a 1/3 cup measure, large cookie scoop or two spoons, scoop up uniformly sized balls of the potato mixture and place them onto the parchment-lined sheet. Press down with a spatula or your very clean hand to form a single layer of small patties which are of even thickness.
- Place the baking sheet into the freezer and chill for at least 30 minutes or up to 2 hours. If not cooking right away, once frozen, transfer to an airtight container (I put parchment between the layers of hash browns) and store in the freezer for up to 3 months.
- When ready to cook, preheat the air fryer to 360 F.
- Spray or brush the tops of the patties with oil; flip and spray or brush the other side. Carefully transfer them to the air fryer basket. Cook for 8 – 10 minutes, until golden brown on both sides (the centres will be less dark). If your air fryer does not have a crisping rack, you’ll need to flip the hash browns carefully after 5 minutes of cooking time.
- Depending upon the size of your air fryer, you may have to fry them in batches; if so, keep cooked ones warm in a 250F oven till all are done.
- Sprinkle with remaining salt and serve immediately.
Serves 5 – 6.