Homemade McDonald’s Hash Browns Recipe

Introduction

These homemade McDonald’s-style hash browns are crispy on the outside and tender on the inside, making them a perfect breakfast treat. With just a few simple ingredients and a little patience, you can recreate this iconic fast-food favorite right in your own kitchen.

Ingredients

• 2 large russet potatoes, peeled, shredded, finely chopped (about 3 cups)
• 2 tablespoons potato starch
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon black pepper
• Vegetable oil, for frying (about 4 cups)

Instructions

1. Step 1: Pour water into a large pot to a depth of about 1 inch and bring to a simmer over medium heat. Place shredded potatoes in a steamer basket arranged in an even layer. Set the basket in the pot, cover, and steam the potatoes until softened but still firm with a slight bite, about 10 to 15 minutes.
2. Step 2: Transfer the steamed potatoes to a baking sheet and spread them out evenly. Let them cool for about 20 minutes.
3. Step 3: Move the cooled potatoes to a medium bowl. Add the potato starch, kosher salt, granulated sugar, and black pepper. Toss everything together until well combined.
4. Step 4: Shape the potato mixture into six patties, each weighing about 2.5 ounces and measuring roughly 3 1/2 by 2 1/2 inches. Flatten and round the edges for even cooking. Place the patties on a parchment-lined baking sheet and freeze them for at least 1 hour or up to 24 hours.
5. Step 5: Pour vegetable oil into a large heavy pot to a depth of 1 inch and heat over medium heat until a deep-fry thermometer reads 350°F (175°C). Fry the frozen hash browns, flipping halfway through, until they are lightly golden brown and crispy, about 10 minutes. Remove and place on a wire rack over a baking sheet to cool slightly before serving.

Tips & Variations

• Use russet potatoes for the best texture and crispiness.
• Drying the shredded potatoes before steaming can help achieve a crisper exterior.
• For a gluten-free option, ensure your potato starch is certified gluten-free.
• Try adding a little garlic powder or smoked paprika to the seasoning for a flavor twist.
• Freeze the patties between sheets of parchment paper to prevent sticking.

Storage

Store cooked hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through and crispy. Uncooked frozen patties can be stored in the freezer for up to 1 month; fry directly from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

While russet potatoes are ideal due to their starch content and texture, you can use Yukon Gold potatoes. However, they may be less crispy and slightly creamier inside.

Do I have to steam the potatoes before frying?

Yes, steaming softens the potatoes while keeping them firm, which helps create a tender interior and crispy crust when fried. Skipping this step can result in uneven cooking.

Homemade McDonald’s Hash Browns Recipe

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Replicate the iconic McDonald’s hash browns at home with this crispy, golden recipe. Made with shredded russet potatoes steamed to perfection, mixed with potato starch and seasonings, then shaped into patties and deep-fried for that satisfying crunch. Perfectly crispy on the outside and tender inside, these homemade hash browns bring classic diner breakfast vibes to your kitchen.

• Author: Elena
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes plus 1 hour freezing
• Yield: 6 hash brown patties 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Potato Mixture

• 2 large russet potatoes, peeled, shredded, finely chopped (about 3 cups)
• 2 tablespoons potato starch
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon black pepper

For Frying

• Vegetable oil, about 4 cups (for frying)

Instructions

1. Steam the Potatoes: Fill a large pot with about 1 inch of water and bring it to a simmer over medium heat. Arrange the shredded potatoes in an even layer inside a steamer basket, place it in the pot, cover, and steam until the potatoes are softened but still have some bite, approximately 10 to 15 minutes.
2. Cool the Potatoes: Spread the steamed potatoes in an even layer on a baking sheet and let them cool for about 20 minutes. This helps remove excess moisture and cools them for easier handling.
3. Mix the Ingredients: Transfer the cooled potatoes to a medium bowl. Add the potato starch, kosher salt, granulated sugar, and black pepper. Toss everything together thoroughly to evenly distribute the starch and seasonings.
4. Form the Patties: Shape the mixture into six patties, each weighing approximately 2.5 ounces and measuring about 3 1/2 by 2 1/2 inches. Flatten and round the edges of each patty for a uniform shape. Place the patties on a parchment-lined baking sheet and freeze for at least 1 hour or up to 24 hours.
5. Heat the Oil: In a large heavy pot fitted with a deep-fry thermometer, pour vegetable oil to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
6. Fry the Hash Browns: Carefully place the frozen patties in the hot oil. Fry for about 10 minutes total, flipping halfway through, until the hash browns turn a light golden brown and are crispy on the outside.
7. Drain and Serve: Remove the hash browns from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Let them cool slightly before serving to enjoy the perfect crispy texture.

Notes

• Steaming the potatoes instead of boiling prevents them from becoming waterlogged, maintaining the perfect texture.
• Freezing the patties before frying helps them hold their shape and improves crispiness.
• Use a heavy-bottomed pot with a thermometer to maintain consistent frying temperature for even cooking.
• Potato starch can be substituted with cornstarch if not available.
• For a gluten-free version, ensure the potato starch and seasonings are certified gluten-free.

Keywords: homemade hash browns, McDonald’s style hash browns, classic breakfast, crispy hash browns, fried potatoes