Shredded Hash Brown Patties

Ingredients

• 2 lb russet potatoes
• 2 tbsp cornstarch
• 1 1/4 tsp kosher salt
• 1/2 tsp onion powder
• 1/2 tsp coarsely ground black pepper
• 1/2 cup vegetable oil, for frying

Before you cook

• Peel the potatoes and cut them into large chunks.
• Bring a pot of salted water to a boil and parboil the chunks for 6 minutes, until the outsides give but the centers are still hard.
• Drain the potatoes and spread them out to cool for 20 minutes.
• Shred the cooled potatoes on the large holes of a box grater.
• Wrap the shreds in a clean kitchen towel and wring out every bit of moisture you can.
• Toss the dry shreds in a bowl with the cornstarch, salt, onion powder and black pepper until evenly coated.
• Divide the mixture into 12 portions and press each firmly into an oval patty about 3 inches long and 1/2 inch thick, squeezing so it holds together.
• Chill the shaped patties on a tray for 15 minutes.

Steps

1. Pour the oil into a 12-inch skillet to a depth of about a quarter inch and heat over medium-high until a shred of potato dropped in sizzles vigorously, around 350°F.
2. Lower 4 patties into the oil with a spatula, keeping them from touching.
3. Fry 4 minutes without moving them, until the undersides are deep golden and the edges have gone lacy.
4. Flip each patty carefully with a spatula.
5. Fry 3 to 4 minutes more, until both sides are evenly browned and the patty feels rigid.
6. Lift the patties onto a wire rack set over a sheet pan so the bottoms stay crisp.
7. Salt them lightly the moment they come out of the oil.
8. Fry the remaining patties in two more batches, letting the oil come back up to temperature between them.
9. Serve hot.