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Homemade McDonald’s Hash Browns Recipe

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★★★★★

4.6 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/homemade-mcdonalds-hash-browns-recipe/