Homemade McDonald’s Hash Browns (Printable Format)
Crispy, golden hash browns you can make at home—simple, satisfying, and perfect for breakfast.
# Needed Ingredients:
→ Hash Browns
01 -
3 medium Russet potatoes, peeled (approximately 21 ounces total)
02 -
2 tablespoons cornstarch
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
Salt and freshly ground black pepper, to taste
06 -
2 tablespoons all-purpose flour (optional, for improved binding)
07 -
Neutral oil, such as vegetable, sunflower, or avocado oil, for frying
# Preparation Steps:
01 -
Peel and grate Russet potatoes using a box grater or food processor. Place grated potatoes into a bowl of cold water and soak for 5 to 10 minutes to remove excess starch.
02 -
Drain the potatoes thoroughly and wrap in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. Spread potatoes onto a paper towel and pat dry again to ensure minimal moisture.
03 -
Transfer dried potatoes to a mixing bowl. Add cornstarch, onion powder, garlic powder, salt, black pepper, and all-purpose flour if using. Mix thoroughly until the mixture is cohesive and slightly sticky.
04 -
Divide the potato mixture into 6 even portions. Shape each portion into an oval or rectangular patty about 1/2 inch thick, compressing firmly to help retain the shape during frying.
05 -
Heat neutral oil in a large nonstick or cast-iron skillet to a depth of about 1/2 inch over medium heat. When oil is hot, carefully add several patties, ensuring the pan is not overcrowded. Fry for 3 to 4 minutes per side, or until golden brown and crisp. Transfer cooked hash browns to a plate lined with paper towels to drain excess oil.
06 -
Immediately season hot hash browns with a light sprinkle of salt. Serve fresh and crispy with eggs, toast, or as desired.
# Supplementary Details:
01 -
Thoroughly drying the grated potatoes is crucial for achieving a crisp exterior and preventing excess oil absorption.