hash brown patties
Instructions
It’s not entirely healthy or sane, but I can fiddle with a recipe for years before finally getting it out the door. What is done? What is ready? Aren’t we all works in progress, forging paths to even more greatness? Sometimes it’s obvious when a recipe is ready to laminate and tuck in our forever files; I love those days. Sometimes, the longer I leave it, the more it metamorphosizes. What I’m trying to say is that in 2020, this was a tater tot recipe. In 2021, it became a giant tot, i.e. a thick hash brown patty, and also gluten-free. In 2022, because I’m so attached to the Trader Joe’s version stashed in my freezer and wanted these more like that, it became thinner.
The year is now 2023.Bookshave been published. Regimes have changed. Children have entered and nearly completed middle school, gray hairs have sprung, betraying, and I believe — I mean, I’m absolutely utterly certain — that this is the final iteration of what I consider to be the perfect homemade hash brown patty: crisp, as fuss-free as possible, and my absolutely favorite raft for an egg, or the base of a salad-y lunchtime avocado toast. The only thing I forgot to do is test it in an air-fryer but I’m going to send this off regardless, before we blink and it’s 2024, and trust that someone will report back in the comments below about how it went. Deal?
6 months ago:Green Angel Hair with Garlic Butter1 year ago:Snacky Asparagus2 year agos:Spring Asparagus Galette3 years ago:Roast Chicken with Schmaltzy Cabbage4 years ago:Cannelli Aglio e Olio5 year ago:Fig NewtonsandCripsy Tofu Pad Thai6 years ago:Granola Bark7 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better8 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad9 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms10 years ago:Spinach and Smashed Egg ToastandBee Sting Cake11 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch12 years ago:Blackberry and Coconut Macaroon Tart13 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting14 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers15 years ago:Spring PanzanellaandLemon Yogurt Anything Cake16 years ago:Arborio Rice PuddingandGnocchi with a Grater
Ingredients
1 pound russet potato(es), peeled, and cut into 1-inch chunksSalt1 tablespoon potato starchNeutral, high-heat oil for frying
Cooking Tips
[Shown in these photos is a 1.5-pound batch, making 6 large patties. This recipe is easily scaled up and down, as needed.]