Extra Crispy Restaurant Style Hashbrown Patties

Super simple restaurant style hashbrown patties. Super crispy outside with soft tender insides. Goes with just about any breakfast. These are super easy and sure to impress!

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I take my hashbrowns very seriously. Crispy-ness is key and flavor is a close second.

If we were really lucky some days before school our parents would take us to McDonalds. My brother would get hotcakes and I would get hashbrowns. Two hashbrowns to be exact. I used to eat McDonalds hashbrowns for breakfast and be completely satisfied. Forget the hotcakes, McMuffins, biscuit sandwiches, cinnamon rolls. Not my thing. But hashbrowns? All bets were off.

Looking back on it, I cringe at the lack of nutritional value in that breakfast choice but luckily for my health times have changed.

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Not only do I add some eggs and fruit to go with my hashbrowns, but we also no longer obtain hashbrown through a drive thru. Unless you consider my kitchen a drive thru. Which sometimes I actually think that would be a valid statement consider how much food we crank out of there in record time.

Over the years we have perfected our hashbrown recipe to a T. If you have been following us for a while then you will know that weekend breakfast are a real thing around here and we take them very seriously. There’s no frozen waffles or store bought biscuits. No thank you. I’ll take melt in your mouth waffles and these hashbrowns thankyouverymuch.

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These hashbrowns mimic everything you have come to love about the crispy outside and tender inside of restaurant hashbrowns. Not only that but these hashbrowns are kicked up to a whole new level with fresh parmesan, chives, and lots of seasonings.

These are perfect serve with ketchup, if I do say so myself. 🙂

Extra Crispy Restaurant Style Hashbrown Patties

Super simple restaurant style hashbrown patties. Super crispy outside with soft tender insides. Goes with just about any breakfast. These are super easy and sure to impress!

Ingredients:

2 medium russet potatoes, peeled and shredded
1 egg
1/4 cup shredded parmesan
3 Tablespoons chives, thinly sliced
2 Tablespoons all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon chile powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup oil for frying, or as needed

Directions:

  1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
  2. In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
  3. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2 inch thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
  4. Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately.