Learn how to make hash browns that are better than fast-food restaurants. Crispy on the outside and fluffy inside, these homemade patties can be made in a big batch and frozen for later.
2 large potatoes
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon potato starch
1 tablespoon cornstarch
3 tablespoons rice flour
1 tablespoon water
Using a box grater, grate the potatoes then transfer them to a bowl of ice water and let it sit for 20 minutes.
Drain the water and squeeze out as much moisture from the potatoes as possible.
Add butter to a non-stick pan and place over medium heat. Add the shredded potatoes and cook for 15 minutes.
Transfer the potatoes into a bowl and let it cool slightly. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash more water.
Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
Add an inch of oil to a non-stick pan or pot. Once hot, add the chilled hash browns and cook for 2-3 minutes on each side, or until golden.
Place the cooked hash browns on a wire rack until ready to serve.
TO STORE: Store cooked hash browns in an airtight container in the fridge for up to 4 days.
TO REHEAT: To make leftover hash browns crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through.
TO FREEZE: Freeze uncooked hash browns for up to 3 months. Flash-freeze the hash brown triangles and store them in an airtight container or bag.
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