How do I keep them crispy?

Ensure potatoes are thoroughly dried before cooking to prevent soggy layers.

Yes, freeze cooked hash browns in a single layer, then transfer to a freezer-safe bag.

What if they fall apart?

Add more cornstarch to bind the mixture effectively for better shape retention.

How to adjust sweetness?

Balance with a pinch of salt and more onion powder as needed for desired taste.

Can I use other potatoes?

Yes, but Russet potatoes are recommended for their starchiness and desired texture.

Homemade McDonald’s Hash Browns

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Craving McDonald’s hash browns? Discover how to make them at home with our easy recipe. Achieve that perfect crispy texture and delicious taste effortlessly.

Author: Emily Cookson
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

3 medium Russet potatoes (about 600g), peeled
2 tablespoons cornstarch
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons all-purpose flour (optional for extra binding)
Neutral oil (vegetable, sunflower, or avocado oil) for frying

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Instructions

Prepare the Potatoes: Peel the russet potatoes and grate them using a box grater for even, fine shreds. Immediately place the grated potatoes into a bowl of cold water. This step removes excess starch, crucial for achieving crispiness. Let them soak for about 10 minutes.
Remove Excess Moisture: After soaking, drain the potatoes thoroughly. Use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. The drier the potatoes, the better they will fry. You want a texture that is dry to the touch.
Mix Ingredients: In a large mixing bowl, combine the dry potato shreds with cornstarch, onion powder, garlic powder, salt, and black pepper. Add all-purpose flour if extra binding is desired. The mixture should feel cohesive yet not overly sticky.
Form the Hash Browns: Take a small portion of the mixture and press it firmly between your hands to form a compact patty. Aim for a uniform thickness to ensure even cooking. The texture should be slightly firm but still porous enough to fry evenly.
Heat and Fry: In a large skillet, heat a generous amount of neutral oil over medium-high heat until shimmering but not smoking. Carefully place the patties in the pan, ensuring they are spaced apart. Fry for about 3-4 minutes on each side or until they achieve a golden brown exterior and crispy texture.
Drain and Serve: Once fried, transfer the hash browns to a paper towel-lined plate to drain excess oil. You’ll notice the aroma, reminiscent of your favorite fast-food breakfast. Serve them hot, crispy, and enjoy your homemade delight!

Find it online: https://www.kitchenmomy.com/homemade-mcdonalds-hash-browns/