A really nice alternative to the “Sunday Hashbrowns”, and sometimes I even serve these as a side dish with dinner! Nice and crispy on the outside, and soft and tender on the inside… just the way a potato pattie should be!
- 1 Large russet potato (or 2 red skinned potatoes)
- 2 Tbsp canola oil
Use a cheese grater to grate up all of your potato. As you grate it make sure to add salt so that it does not turn brown while waiting to hit the fry pan!
Once all of your potato is grated, squeeze out all the water that you can. Heat your pan on medium and let the oil get hot. With a spoon (or your hands) scoop out a Tbsp. size amount of potato and place it in the plan. Usually I can fit 4 potato patties in a pan at once.
Let them cook for about a minute and then squish them down with your spatula (but make sure you wait the minute! It really makes a difference)
After flipping the potato patties let them cook about another 3-5 minutes. While they are cooking, put a cookie cooling rack onto a cookie sheet and preheat the oven to 350 degrees. Once your potato patties are golden brown on the outside, transfer to the cookie sheet and pop into the oven. This ensures the insides are nice and soft (without over browning the outsides). This also keeps them nice and warm while you make the rest of your patties.
When they are all done I sprinkle with course salt and black pepper, then serve immediately.
1 Large russet potato makes about 8 patties.
I love to pair these with pancakes and bacon!