Homemade McDonald’s Hash Browns

Few things beat the smell of sizzling hash browns on a slow weekend morning. Crispy on the outside and tender inside these homemade hash browns take you straight back to your favorite diner booth. You really do not need a drive-thru to enjoy this breakfast icon when it is just potatoes pantry basics and a little fry time away.

My first attempt at these crisp patties was during a lazy Saturday brunch at home. The flavor and crunch instantly outshined any fast food version we knew. Now it is almost a weekend tradition with my kids helping to shape them before frying.

Ingredients

• Russet potatoes: High starch content and fluffy texture when fried choose potatoes that feel firm and have few blemishes
• Cornstarch: Binds the grated potatoes for lasting crispness look for a powder that feels smooth between your fingers
• All purpose flour: For structure and an extra crunch in each bite fresh bags will give the best results
• Onion powder and garlic powder: Add subtle flavor depth not overwhelming but boosting that comforting breakfast vibe
• Salt and black pepper: To match your taste freshly cracked pepper will offer a punchier heat
• Neutral oil for frying: Canola sunflower or vegetable oil all work select an oil with a high smoke point for best crispness

Instructions

Grate the Potatoes:

Peel three medium Russet potatoes and grate them using a box grater for rustic shreds or a food processor for uniformity. Immediately submerge these shreds into a large bowl of cold water to rinse away excess starch ensuring a light fluffy interior later.

Drain and Dry Thoroughly:

Drain the grated potatoes thoroughly then transfer them to a clean kitchen towel or cheesecloth. Squeeze and twist with both hands to extract as much water as possible. Lay out the shreds on paper towels and pat dry one last time. The drier your potatoes the crispier your hash browns turn out.

Season and Mix:

Place the dried potato shreds in a large mixing bowl. Add cornstarch onion powder garlic powder flour salt and black pepper with your hands or a spatula and mix well until the mixture takes on a slightly tacky texture and everything feels well distributed.

Shape the Hash Browns:

Divide the potato mixture into six portions. Press and form each into oval or rectangular patties about one centimeter thick. Press tight so they do not fall apart during frying.

Fry the Hash Browns:

Heat neutral oil in a large nonstick or cast iron skillet ensuring it is about a half inch deep. Once the oil shimmers add your hash brown patties a few at a time without crowding. Fry for three or four minutes per side until a deep golden color forms and the edges crisp up. Drain on paper towels and sprinkle lightly with salt while still hot.

Serve Hot:

Move your hash browns straight to the table or serve alongside eggs toast or inside a breakfast sandwich for a proper morning feast.

I am always amazed how the humble potato transforms in this recipe. My favorite is the first crunchy bite that gives way to a tender inside especially when dipped in a touch of ketchup just like when I was a kid.

Storage and Leftover Tips

After cooling store leftover hash browns in a sealed container in the fridge where they will stay crisp for up to three days. For reheating pop them in the oven or toaster oven at four hundred degrees until hot which keeps them from going soggy. Freeze patties on a tray then transfer to a freezer bag for easy single serving breakfasts.

Easy Ingredient Swaps

If you are out of Russets Yukon Gold potatoes also work and add a buttery taste. Replace all purpose flour with a gluten free mix for allergen friendly breakfasts. Lightly grated fresh onion and garlic can stand in for the dried versions if you want bigger flavor.

Perfect Ways to Serve This

Slide a hash brown patty into an English muffin with a fried egg and cheese for a classic breakfast sandwich that rivals any drive thru. Serve next to fresh fruit and sausage links for a complete brunch. For a plant based meal enjoy them topped with avocado slices and a squeeze of lemon.

The Story Behind This Recipe

These hash browns were inspired by childhood trips that ended at our city’s one all night diner. Every time I make them I remember the early morning laughs over shared plates. Now my own family keeps that tradition alive but with homemade flair.

Adapting for Every Season

Add grated zucchini or carrots in the summer months for a veggie twist. Mix in a pinch of paprika or cayenne in winter for warmth. Fresh herbs like parsley or chives scattered on top make these bright for spring brunch.

With just a few pantry basics breakfast can become the highlight of your weekend. These hash browns bring a golden crunch and old school comfort straight to your table.

Recipe Q&A

→ What potatoes work best for crispy hash browns?

Russet potatoes are ideal due to their high starch content, resulting in a fluffy interior and crisp outer layer.

→ How do I prevent soggy hash browns?

Be sure to thoroughly squeeze excess moisture from the grated potatoes before mixing and frying for optimal crispiness.

→ Can I bake these instead of frying?

Yes, shape the patties and brush with oil, then bake at 425°F (220°C) until crisp, flipping once halfway through.

→ What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable, sunflower, or avocado oil for best results.

→ Are there ways to add more flavor?

Try sprinkling in fresh herbs, a bit of grated cheese, or extra seasonings like smoked paprika for added taste.

→ How do I keep hash browns warm and crispy before serving?

Place finished patties on a wire rack in a low oven (around 200°F or 90°C) while you cook the remaining batches.