Stovetop Hash Brown Patties
Golden, crispy hash brown patties made entirely on the stovetop. Shredded potatoes and onions are formed into sturdy patties and pan-fried until the exteriors turn deeply golden while the insides stay tender. No oven required—just a skillet and about 25 minutes from start to table.
- Prep
- 12 min
- Cook
- 15 min
- Wait
- 2 min
- Total
- 29 min
- Makes
- 8 patties (2 per serving)
Steps
Before you start
- Squeeze the shredded potatoes in a clean kitchen towel or cheesecloth over the sink to remove as much liquid as possible—this is critical for crispy patties
- Have all ingredients measured and ready before you start cooking
- Use a 10–12 inch (25–30 cm) non-stick or well-seasoned cast-iron skillet
Shred and drain potatoes
- Peel the potatoes and shred them coarsely on a box grater or in a food processor fitted with the shredding disk.
- Transfer the shredded potatoes to a clean kitchen towel or several layers of cheesecloth.
- Gather the corners and squeeze firmly over the sink for 1–2 minutes, pressing out as much liquid as possible.
- The drier the potatoes, the crisper your patties will be.
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Ready when: Potatoes release liquid visibly when squeezed
Tip: Don't skip the squeezing step—excess moisture prevents browning and makes mushy patties. If you have a salad spinner, use it to spin-dry the potatoes after towel-squeezing.
Mix potatoes and onion
- Shred the onion the same way you shredded the potatoes.
- Transfer the drained potatoes to a large mixing bowl and add the shredded onion, salt, and pepper.
- Toss until evenly combined, about 1 minute.
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Ready when: Ingredients are evenly distributed and no dry spots remain
Form eight patties
- Using your hands, form the potato mixture into 8 patties, each about 3 inches (7.5 cm) in diameter and ½ inch (1.3 cm) thick.
- Pack them firmly so they hold together, but don't compress them so tightly that they become dense.
- Set the patties on a clean plate.
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Ready when: Patties are compact and hold their shape when pressed gently
Tip: If the patties fall apart, the potatoes may have released more moisture. Let them rest for a minute or two before trying again—a few starch granules will help bind them.
Heat skillet and butter
- Place a 10–12 inch (25–30 cm) non-stick or well-seasoned cast-iron skillet over medium-high heat.
- Add 1½ tablespoons (22 g) of butter and let it melt, tilting the pan to coat the bottom evenly.
- When the butter is foaming and just starting to brown (30–45 seconds), it's ready for the first batch of patties.
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Ready when: Butter is foaming and beginning to turn a light golden brown
Tip: Don't let the butter brown too dark or it will taste acrid. You're aiming for a light, toasty brown.
Pan-fry first batch
- Working carefully, place 4 patties into the hot butter, spacing them at least 1 inch (2.5 cm) apart.
- Press each patty gently with a spatula to encourage contact with the pan.
- Fry over medium-high heat without moving them for 4–5 minutes.
- The bottoms should turn a deep golden-brown color and a slight crust should form.
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Ready when: Bottoms are deep golden-brown and a crust feels set when you gently press with the spatula
Tip: Resist the urge to flip or move the patties—they need uninterrupted contact with the hot pan to brown properly. If they seem to be sticking, wait another 30 seconds before flipping.
Flip and brown second side
- Using a metal spatula, carefully slide under each patty and flip it over in a single motion.
- Fry the second side for 3–4 minutes over medium-high heat.
- The second side will brown slightly faster since the patties are now warmed through.
- Press very gently with the spatula if you like a flatter patty, but avoid smashing them.
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Ready when: Second side is golden-brown and edges look set and firm
Tip: If a patty breaks apart during flipping, simply nudge the pieces back together with the spatula—they'll fuse as they continue to cook.
Rest first batch
- Transfer the four cooked patties to a warm plate and cover loosely with foil to keep them warm.
- They will continue to firm up slightly as they rest.
Pan-fry second batch
- Wipe out the skillet with a paper towel to remove any stuck-on bits.
- Add the remaining 1½ tablespoons (22 g) of butter and repeat the process with the remaining 4 patties: fry the first side 4–5 minutes until golden, then flip and fry the second side 3–4 minutes.
- Transfer to the plate with the first batch.
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Ready when: All eight patties are golden-brown on both sides and firm when pressed gently
Tip: If the pan is getting too dark between batches, wipe it out with a damp cloth and let it cool for 15 seconds before adding fresh butter.
Serve immediately
- Arrange the hash brown patties on a serving platter or divide among plates.
- Serve hot, with your choice of toppings (sour cream, applesauce, chives, or a fried egg).
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Tip: Hash brown patties are best eaten fresh and hot. If you need to hold them, keep them warm on a plate in a low oven (200°F / 95°C) for up to 10 minutes, but they will lose some crispness.
Good to know
Tips
- The secret to crispy hash browns is removing moisture from the potatoes before cooking. Don't skip squeezing them in a towel.
- Use high heat and resist flipping—uninterrupted contact with the hot pan creates that golden crust you're after.
- If your patties are browning too fast on the outside before the inside is cooked through, lower the heat slightly to medium and fry for 1–2 minutes longer per side.
- For extra flavor, stir a handful of shredded cheddar cheese or crispy bacon bits into the potato mixture before forming patties.
Storage & reheating
Store cooled patties in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in a skillet with a small amount of butter over medium heat for 2–3 minutes per side until warmed through and crispy. Do not freeze, as the texture will become mushy when thawed.
Substitutions
- russet potatoes, unpeeled → Yukon Gold potatoes. Slightly creamier and less starchy, so you may need to squeeze out even more liquid and ensure patties are packed firmly. The result will be a bit softer inside.
- yellow onion, medium → Omit or replace with finely minced fresh chives, scallions, or garlic. The onion adds sweetness and moisture; if omitted, add a pinch more salt to compensate. Garlic will impart a stronger flavor.
- unsalted butter → Vegetable oil or clarified butter (ghee). Oil won't add butter flavor but will brown the patties just as well. Ghee will give a richer, nuttier taste. Use the same amount by weight.
- kosher salt → Table salt (use ¾ tsp / 4.5 g) or sea salt. Table salt is denser, so use about 25% less by volume. Sea salt works 1:1 with kosher salt.
