This crispy fluffy Trader Joes Hashbrowns Recipe is made with russet potatoes and ready in 30 minutes. Sinking your teeth through the crunchy, salty exterior into the hot potato center is incredibly satisfying. I love making these copycat patties from scratch on slow weekend mornings.
Why This Classic Works
I used to buy boxes of frozen patties every grocery run until I realized how simple they are to form at home. Parboiling the grated potatoes slightly before shaping is the step I always skipped, and my early attempts would constantly fall apart.
Adding just a spoonful of cornstarch binds the potato starch together perfectly in the pan. I am consistently amazed by how closely this homemade version matches the texture of the original grocery store favorite.
Jump to RecipeTrader Joes Hashbrowns Recipe Ingredients
- 2 large Russet potatoes, peeled
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 2 tablespoons vegetable oil
How To Make Trader Joes Hashbrowns Recipe
- Shred and Rinse: Grate the potatoes using the large holes of a box grater, then rinse them in cold water until the water runs clear.
- Squeeze Dry: Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible.
- Microwave and Mix: Microwave the dried potatoes in a bowl for 2 minutes to soften them slightly, then stir in the cornstarch, salt, and onion powder.
- Shape the Patties: Form the mixture into 4 oval patties, packing them tightly with your hands so they hold their shape.
- Fry to Golden: Heat oil in a large skillet over medium-high heat and fry the patties for 4 to 5 minutes per side until crispy and cooked through.
Recipe Tips
- Dry the potatoes completely: Removing excess moisture is critical for achieving a truly crispy exterior.
- Use russet potatoes: High-starch potatoes yield the fluffiest interior texture for traditional hashbrowns.
- Do not rush the shaping: Press the potato mixture firmly into ovals so they do not crumble when hitting the hot oil.
What To Serve With Hashbrowns
Serve these crispy potato patties alongside softly scrambled eggs and thick-cut bacon. They also make a fantastic base for a homemade breakfast sandwich when topped with sausage and melted cheddar cheese.
How To Store
Keep leftover hashbrown patties in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or skillet to restore their crunch. You can also freeze cooked patties flat on a baking sheet, then transfer to a bag for up to 2 months.
FAQs
Can I bake these instead of frying?
Yes, bake at 400 degrees Fahrenheit on a well-greased baking sheet for 20 to 25 minutes, flipping halfway. They will be slightly less crispy than pan-fried.
Why did my hashbrowns fall apart?
This usually happens if the potatoes were too wet or not pressed together firmly enough. Par-cooking the shreds slightly helps activate the starches to bind them properly.
Can I use an air fryer?
Absolutely. Spray the shaped patties generously with oil and air fry at 400 degrees Fahrenheit for about 12 to 15 minutes, flipping once for even browning.
Nutrition
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 295mg
- Total Carbohydrate: 20g
- Protein: 2g
Trader Joes Hashbrowns Recipe
4
servings15
minutes15
minutes30
minutesThis Trader Joes Hashbrowns Recipe yields intensely crispy, fluffy patties made with fresh russet potatoes, cornstarch, and onion powder in just 30 minutes. Recreating this popular frozen grocery staple is surprisingly simple, giving you a hot and savory side dish ideal for any relaxed weekend breakfast.
Ingredients
2 large Russet potatoes, peeled
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
2 tablespoons vegetable oil
Directions
- 1. Shred and Rinse: Grate the potatoes using the large holes of a box grater, then rinse them in cold water until the water runs clear.
- 2. Squeeze Dry: Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible.
- 3. Microwave and Mix: Microwave the dried potatoes in a bowl for 2 minutes to soften them slightly, then stir in the cornstarch, salt, and onion powder.
- 4. Shape the Patties: Form the mixture into 4 oval patties, packing them tightly with your hands so they hold their shape.
- 5. Fry to Golden: Heat oil in a large skillet over medium-high heat and fry the patties for 4 to 5 minutes per side until crispy and cooked through.