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Crispy Potato Fritters (Hash Brown Muffins)

Golden, crunchy-on-the-outside and tender-in-the-middle potato nests baked in a muffin pan. These Crispy Potato Fritters, also known as Hash Brown Muffins, are a clever twist on the classic diner hash brown. By baking them in muffin tins, you get crisp edges all around with a soft, fluffy center that makes every bite satisfying. They’re endlessly adaptable—add cheese, herbs, or veggies—and they hold beautifully for meal prep. Serve for breakfast, stack on a brunch board, or pair with a quick salad for a cozy dinner.

Why You’ll Love This Recipe 

• Serious crunch, minimal oil: Unlike pan-fried hash browns that sometimes turn soggy, these bake up with crisp edges thanks to the hot muffin pan technique.
• Meal-prep magic: Make them ahead, refrigerate or freeze, then re-crisp in the oven or air fryer. They taste freshly made every time.
• Flexible flavors: Add cheese for richness, herbs for freshness, or veggies for a healthier twist. They adapt to whatever you have in the fridge.
• Breakfast-to-dinner: Serve with eggs and bacon in the morning, or as a savory side with roasted meats in the evening.
• Freezer-friendly: Bake once, enjoy twice (or three times!). Just reheat and they’re as good as new.

Ingredients

Base Mixture

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled
• 1 small yellow onion, grated or very finely minced
• 2 large eggs, lightly beaten
• 1/3 cup (40 g) all-purpose flour or 1/4 cup potato starch for gluten-free
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp smoked paprika (optional, for color and flavor)

Crisp & Flavor Boosters

• 1/2 cup (50 g) finely grated Parmesan (or sharp cheddar for melty richness)
• 2–3 tbsp fresh chives or parsley, minced
• 3 tbsp neutral oil or melted butter (for greasing and drizzling)

Parmesan encourages ultra-crispy, lacy edges, while cheddar creates a gooier interior. Use either or a blend depending on your preference.

Optional Mix-Ins

• 1/2 cup diced bell peppers or zucchini (squeeze dry to avoid sogginess)
• 1/2 cup cooked crumbled bacon or finely diced ham
• 1/2 cup corn kernels, drained
• A pinch of red pepper flakes for heat

Step-by-Step: How to Make Crispy Hash Brown Muffins

1) Prep and De-Starch the Potatoes

1. Place a 12-cup metal muffin pan inside the oven and preheat to 425°F (220°C). A hot pan helps form crispy bottoms.
2. Grate potatoes using a box grater or food processor. Immediately transfer to a bowl of cold water to release starch. Soak 5 minutes.
3. Drain, refill with cold water, swish, then drain again. This second rinse ensures maximum crunch.
4. Spread potatoes on a towel, roll, and squeeze hard to remove as much water as possible. Dry potatoes = crisp fritters.

2) Mix the Batter

1. In a bowl, combine shredded potatoes, onion, eggs, flour, salt, pepper, and seasonings.
2. Fold in Parmesan and herbs. Add optional mix-ins as desired, but avoid overloading the batter.
3. If too wet, sprinkle in flour. If too dry, add a touch more beaten egg.

3) Bake the Muffins

1. Remove hot muffin pan, grease generously with oil or butter.
2. Fill cups with heaping 1/4 cup of mixture, pressing firmly to compact. Drizzle a little oil over tops.
3. Bake 25–30 minutes until golden brown and crispy. Cool briefly before removing from pan.

Tip: Metal muffin pans give the best results. Avoid silicone pans—they won’t crisp properly.

Serving Ideas

• Classic breakfast: Serve with scrambled eggs, avocado, and bacon.
• Brunch board: Arrange with smoked salmon, lemon, and dill for a fancy spread.
• Vegetarian supper: Top with sautéed mushrooms, spinach, and yogurt sauce.
• Party bites: Make mini muffins and serve with sour cream or dipping sauces.

Air Fryer & Skillet Options

Air Fryer: Flatten 1/4 cup portions onto a parchment-lined tray. Air fry at 400°F for 10–12 minutes, flip, then 6–8 minutes more until golden.

Skillet: Cook patties in a little oil over medium-high, 3–5 minutes per side. Keep warm in a 250°F oven while finishing the batch.

Pro Tips for Maximum Crisp

• Rinse and squeeze: Removing starch and water is key to crunch.
• Preheat the pan: Hot metal = instant sizzle and crisp bottoms.
• Cheese is your friend: Parmesan adds a lacy texture that enhances crispness.
• Press firmly: Compact batter for even browning.
• Don’t rush: Bake until deep golden, not just pale.

Ingredient Swaps & Variations

• Frozen hash browns: Thaw and squeeze dry; skip the rinsing step.
• Sweet potato version: Use half sweet potatoes for a slightly sweeter, nutrient-rich fritter.
• Loaded muffins: Add cheddar, scallions, and bacon for a hearty twist.
• Spicy kick: Mix in jalapeños, cayenne, or pepper jack cheese.
• Herby version: Fresh dill and chives brighten the flavor.

Troubleshooting

• Soggy centers: Potatoes weren’t dry enough. Squeeze harder next time.
• Sticking: Pan wasn’t greased or preheated well. Always use plenty of oil.
• Falling apart: Add extra flour or egg, and press mixture firmly into pan.
• Not crispy: Increase baking time or broil briefly at the end.

Frequently Asked Questions

Can I make these ahead? Yes! Refrigerate for up to 4 days or freeze for up to 2 months.

How do I reheat? Bake at 400°F for 8–10 minutes (chilled) or 14–16 minutes (frozen). Air fry at 375°F for 5–7 minutes.

Do I need to peel potatoes? Russets work best peeled, but thin-skinned potatoes like Yukon Golds can stay unpeeled.

What’s the best cheese? Parmesan for crisp, cheddar for gooey, or a mix of both.

Storage, Freezing & Reheating

• Cool completely before storing.
• Refrigerate in an airtight container up to 4 days.
• Freeze on a tray until solid, then transfer to bags for up to 2 months.
• Reheat in oven or air fryer until hot and crispy again.

Nutrition (Per Muffin, 12 servings)

• Calories: ~160
• Carbs: ~20 g
• Protein: ~6 g
• Fat: ~6 g

Nutrition will vary depending on cheese, mix-ins, and size of muffin cups.

Final Thoughts

These Crispy Potato Fritters (Hash Brown Muffins) are the definition of comfort food made modern. They deliver all the flavor of classic hash browns with a crunchier, more portable format. Whether you’re prepping breakfast for the week, making a brunch spread, or needing a simple side dish, this recipe fits the bill. Try them plain, loaded, or spiced up, and you’ll quickly see why they’re worth keeping in your regular rotation.

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