Hash Brown Patties (4 servings) 2 medium baking potatoes (like Russet or Idaho) 1/4 medium onion - chopped 1 large egg - beaten 2 Tablespoons canola oil or peanut oil salt and pepper - to taste Peel and rinse the potatoes. Using the largest holes of a box grater, shred the potatoes. Remove as much liquid as possible from the potatoes by pressing in a colander or squeezing in a clean dish towel. Place the shredded potatoes, chopped onion and beaten egg in a mixing bowl and toss with two forks until well combined. Heat oil in a large frying pan over medium-high heat. Test the oil by placing a single shred of potato in the pan. If it sizzles... dollop a 1/4-cup scoop of potato mixture into the pan. Flatten the scoop with a spatula to form a patty. Season to taste. Add additional patties to the pan as room allows. You may have to work in batches. Cook for 5 minutes. Flip the patties over and cook 5 more minutes. Transfer to stacked paper towels to remove excess grease. If working in batches, add more oil to the pan between batches as needed. You can keep cooked patties warm by placing them on a cookie sheet in an oven set to 225 degrees. This recipe makes 4 hash brown patties. These won't look like the commercial patties from fast food restaurants, but they will keep their shape and taste delicious. A great side dish for almost any breakfast. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3125. Submitted 7/24/2012.