Crispy Hash Brown Patties: A Delightful Recipe for Every Occasion

Ingredients

• 4 medium-sized russet potatoes
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 0.25 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for a hint of spice)
• 2 tablespoons green onions, chopped
• to taste none vegetable oil, for frying

Instructions

1. Prep the Potatoes: Start by peeling the russet potatoes. Grate them using a box grater or a food processor. Once grated, place the potatoes in a clean kitchen towel and twist the towel to remove as much moisture as possible. This step is crucial for achieving crispy patties.
2. Combine Ingredients: In a large mixing bowl, add the grated potatoes, chopped onion, minced garlic, egg, flour, salt, black pepper, paprika, and green onions. Mix everything together until well combined. The mixture should hold together when formed into a patty.
3. Shape the Patties: Using your hands, form the potato mixture into flat round patties, about 1/2 inch thick. You should get about 8-10 patties, depending on the size.
4. Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan. You'll want about 1/4 inch of oil for frying.
5. Fry the Patties: Once the oil is hot (you can test by dropping a small piece of the mixture into the oil; it should sizzle), carefully add the patties to the skillet in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
6. Cook Until Golden: Fry the patties for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
7. Drain Excess Oil: Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
8. Serve and Enjoy: Serve the crispy hash brown patties hot, accompanied by your favorite dip such as sour cream, ketchup, or a spicy aioli.