(These photos show a 1.5 pound batch, or 6 large patties. This recipe can be easily scaled up and down, as needed.)
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon potato starch
- High temperature neutral oil for frying
Form the hash brown mixture: Cut the potatoes into small, pea-sized pieces. In a bowl, mix with the cornstarch and season to taste – I ask for salt but you can add pepper or any other seasoning you like to your hash browns at this point.
Shape the patties: Return it to the counter and knead it several times on the cutting board until you can shape it into a big, thick round. Divide it into 4 wedges for the generous sized patties you see here, or 6 for the smaller ones. Use your hands to form each corner into a round, then flatten it about 1/2 inch thick and form the desired shape against the board – either a round patty, or you can push it into a more rounded rectangle, like I did it. do here. Repeat with the remaining wedges.
To fry the patties: Heat a medium sized skillet over high heat with enough oil to come up most of the sides of the patties. (In my photo, I have them completely submerged in oil, i.e. deep fry them, but shallow frying will also work.) When the oil reaches 350°F to 360°F, or qu A potato crumble immediately sizzles and begins to blacken in the pan, use a thin spatula to transfer the first patty from the plank, slowly dipping it into the oil. Fry until bottom is medium brown, 1 to 2 minutes, pouring oil over top of patty for even color. Gently flip it over and fry until the second side of the patty is also golden brown, another 1 to 2 minutes. Remove the oil, shake off the excess droplets in the pan and transfer them to paper towels to drain. Immediately sprinkle with salt.
Repeat with the remaining patties. If your skillet is big enough, go ahead and fry two at a time. (I use a smaller one so I need less oil.)
To finish: Eat right away, as is, or topped with a fried egg or avocado toast and salad and a soft-boiled egg, as shown above. Leftover patties can be frozen. Remove from the freezer and reheat on a baking sheet at 400 degrees for 20 minutes, turning once. In the refrigerator, 10 to 15 minutes should be enough.