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potato pucks 2

Crispy Hash Brown Potato Patties

  • Author: Chuck Underwood
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 12 Pucks 1x
  • Category: Appetizer
  • Cuisine: American


Crispy Hash Brown Potato Patties - they're pretty, they're plant-based, they're POTATOES, and they're perfect! Who's ready for one?


  • 3 cups Frozen Hash Browns
  • 1 can Diced Green Chili ((7oz))
  • 1 Tbs Cornstarch
  • 1 Flax Egg ((see instructions))

BNV French Fry Seasoning

  • 1 Tbs Dried Parsley
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  1. Preheat oven to 375 degrees F
  2. Thaw 3 cups of frozen hash browns in a large bowl
  3. Prepare Flax Egg by mixing 1 Tbs ground Flax Seed and 2 1/2 Tbs hot Water.
  4. Allow Flax Egg to gel for 5 minutes then add to thawed potatoes.
  5. Add Chopped Green Chiles, Corn Starch, and all the seasoning and mix well.
  6. Line your cookie sheet with parchment paper for easy cleanup
  7. Using your hands, form 12 equal sized potato balls and space evenly on the cookie sheet.
  8. Smash the tops down a little to form little pucks.
  9. Add an extra shake of salt and pepper if desired
  10. Bake at 375 degrees F for 20 minutes
  11. Increase heat to 450 degrees F and bake for an additional 10 minutes
  12. Set oven to BROIL and bake for 5 minutes to brown tops.
  13. Allow to cool and enjoy!


Adapted from Minimalist Baker's Hash Brown Haystacks Recipe.