Trader Joes Hashbrown Recipe

This crispy fluffy Trader Joes Hashbrown Recipe is made with russet potatoes and cornstarch and ready in 30 minutes. Breaking the thick golden crust reveals steaming, tender shreds of potato inside. I love keeping a batch of these in the freezer for busy mornings.

What Makes This Version Different

I used to buy boxes of frozen patties every week until they kept selling out. Learning to make them at home taught me that rinsing the starch off the potatoes is the secret to a firm patty.

The surprise was how much cornstarch helps bind the shreds without making them gummy. Now I can make a huge batch on Sunday and fry them whenever I want.

Trader Joes Hashbrown Recipe Ingredients

• 4 medium russet potatoes, peeled
• 1 tablespoon cornstarch
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil, for frying

How To Make Trader Joes Hashbrown Recipe

1. Grate and Rinse: Grate the potatoes using the large holes of a box grater. Rinse them in a bowl of cold water until the water runs clear.
2. Squeeze Dry: Transfer the wet potatoes to a clean kitchen towel. Twist and squeeze out as much liquid as possible to ensure crispiness.
3. Mix Ingredients: Place the dry potatoes in a large bowl. Add the cornstarch, onion powder, garlic powder, salt, and black pepper, tossing well to coat.
4. Shape Patties: Form the mixture into oval patties, about half an inch thick. Press them firmly together so they hold their shape.
5. Fry to Golden: Heat the vegetable oil in a large skillet over medium heat. Fry the patties for 5-6 minutes per side until deeply golden and crispy.

Recipe Tips

• Dry thoroughly: Water is the enemy of a crispy crust. Take the time to squeeze the potatoes until your hands ache.
• Do not skip cornstarch: This acts as the glue holding the shreds together when hitting the hot oil.
• Watch the heat: Keep your skillet at medium so the inside cooks before the outside burns.

What To Serve With Hashbrowns

These patties are brilliant alongside soft scrambled eggs and thick-cut bacon. You can also use them as a gluten-free base for avocado toast.

How To Store

Keep leftover cooked patties in an airtight container in the fridge for up to 3 days. To freeze, place uncooked shaped patties on a baking sheet, freeze until solid, and transfer to a bag for up to 2 months.

FAQs

Why did my hashbrowns fall apart?

They likely held too much moisture or lacked enough cornstarch. Always squeeze the grated potatoes dry before mixing.

Can I bake these instead of frying?

Yes. Bake them at 400F for 25 minutes, flipping halfway through, but they will not be quite as crispy.

Can I cook them in an air fryer?

You can air fry the frozen patties at 400F for 12 minutes. Spray them generously with oil first.

Nutrition

• Calories: 185 kcal
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 390mg
• Total Carbohydrate: 24g
• Protein: 3g

Try More Recipes:

• Trader Joes Cauliflower Gnocci Meals With Sausage Recipe
• Trader Joe’s Hashbrowns Recipe

Trader Joes Hashbrown Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This crispy fluffy Trader Joes Hashbrown Recipe uses fresh russet potatoes, cornstarch, and savory onion powder for a fast 30-minute breakfast. Breaking the golden crust reveals steaming, tender potato shreds inside that easily rival the store-bought version.

Ingredients

• 4 medium russet potatoes, peeled

• 1 tablespoon cornstarch

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 teaspoon fine sea salt

• 1/4 teaspoon black pepper

• 1/4 cup vegetable oil, for frying

Directions

• 1. Grate and Rinse: Grate the potatoes using the large holes of a box grater. Rinse them in a bowl of cold water until the water runs clear.
• 2. Squeeze Dry: Transfer the wet potatoes to a clean kitchen towel. Twist and squeeze out as much liquid as possible to ensure crispiness.
• 3. Mix Ingredients: Place the dry potatoes in a large bowl. Add the cornstarch, onion powder, garlic powder, salt, and black pepper, tossing well to coat.
• 4. Shape Patties: Form the mixture into oval patties, about half an inch thick. Press them firmly together so they hold their shape.
• 5. Fry to Golden: Heat the vegetable oil in a large skillet over medium heat. Fry the patties for 5-6 minutes per side until deeply golden and crispy.