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Delicious Brown Hash Patties

It’s not quite healthy or wholesome, but I can play with a recipe for years before finally getting it out. What are we doing? What’s ready? Aren’t we all working and forging paths to even more greatness? Sometimes, when a recipe is ready, it’s obvious to laminate it and put it in our eternal files; I love these days. Sometimes the longer I leave it, the more it transforms. What I’m trying to say is that this was a Tater tot recipe in 2020. In 2021, he became a giant guy, that is, A thick hash browns patty, and also gluten-free. In 2022, it became thinner because I am so attached to the Version of Trader Joe’s that was stored in my freezer and I wanted it more like that.

We are now in 2023. books have been published. The diets have changed. The kids got into college and are almost done, gray hair has emerged, betrayed, and I think — I mean, I’m absolutely sure — that this is the recent iteration of what I think is the perfect homemade hash browns patty: crispy, as simple as possible and my absolute favorite raft for an egg or the base The only thing I forgot to do is test it in a fryer, but I’ll send it anyway before I blink and it’s 2024, and I hope someone will tell how it went in the comments below. All right?

Boil the potatoes: place the potato pieces in a pan of cold salted water and reduce the heat to high. Set your timer for 15 minutes. At the 15-minute mark, check a piece of potato, even if the water has not boiled for a long time. We are looking for it to be tender enough for the knife or skewer to pass through it, but it should not be soggy; add a minute or two more if necessary. Drain the potatoes and transfer them to a large cutting board. Let cool slightly in a single layer for about 5 minutes.


Form the hash browns mixture: cut the potatoes into small pieces, the size of peas. Mix in a bowl with starch and taste — I ask for salt, but you can add pepper or other spices that you like to your hash browns at this point.

Shape the patties: put them back on the counter and knead several times on the cutting board until you can form a large thick round. Divide it into 4 wedges for the generous patties you see here, or 6 for the smaller ones. Use your hands to form each corner into a round, then flatten it about 1/2 inch thick and form the desired shape against the board-either a round patty, or you can slide it into a rounded rectangle, like I’m doing here. Repeat with the remaining wedges.

Fry the patties: Heat a medium and heavy frying pan over high heat with enough oil to bring up most of the sides of the patties. [In my photo, I completely soaked them in oil, that is, fried, but shallow frying also works.] When the oil reaches 350°F to 360°F or a potato crumb sizzles immediately and blackens in the pan, use a thin spatula to transfer the first patty from the board and slowly lower it into the oil. Fry for 1 to 2 minutes underneath until medium brown, pouring oil over the top of the patty to obtain a uniform color. Carefully turn over and fry until the second side of the patty is golden brown, 1 to 2 minutes longer. Lift some oil, shake off the excess droplets in the pan and transfer them to paper towels to drain. Immediately sprinkle with salt.

Repeat with the remaining patties. If your pan is large enough, fry two at a time. [I use a smaller one to need less oil.]

Finally: eat immediately as is, or with a fried egg or an avocado toast salad and a boiled egg, as indicated above. Leftover pies can be frozen. Reheat from the freezer on a tray in a 400 degree oven for 20 minutes, turning once. From the refrigerator, 10 to 15 minutes should be enough.

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