Homemade Hash Browns Mcdonald S Style

Craving more savory breakfast recipes? Try my air fryer turkey bacon, savory pancakes, egg white omelette, and Starbucks spinach feta wrap next. Growing up, I was obsessed with McDonald’s hash browns. I could never figure out how they got so crispy, that is, until I figured out how to make them from scratch. With the same crunchy exterior and light, fluffy center, the only difference between my hash browns and fast food hash browns is the shortlist of good-for-you ingredients.

Why I love this recipe

Healthier than fast food. They’re naturally gluten-free and wheat-free. AND healthier than store-bought hashbrowns. The ingredient list is short and sweet, and there’s no excess sodium or copious amounts of oil. Freezer-friendly. Un-cooked hashbrowns can be frozen for up to three months, so I usually make a double batch and keep the extras on hand whenever the cravings hit. Versatile. Serve them with over easy eggs, in a sausage McMuffin, or if you’re like me, eat them plain with ketchup.

Ingredients needed

Potatoes. You’ll want to use low-moisture russet potatoes over waxy potatoes like Yukon golds. The latter has more water and won’t make for crispy hashbrowns. Potato flour. Also known as potato powder, this powder helps bind all ingredients together. Rice flour. Another ingredient that helps these hold their shape. Cornstarch. Enhances the crispiness. Onion powder. To flavor. Butter. To pre-cook the shredded potatoes. Oil. To fry them. Any cooking oil will work. I recommend using oil a high smoke point, like peanut or safflower oil. Salt. To taste.

How to make hash browns

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “These were the best hash browns I’ve ever had. Way better than the McDonald’s ones, in my opinion. Crispy on the outside, soft and almost mashed-like consistency on the inside. Making this again (and doubling the recipe – they didn’t last very long in my house)” – Laine Step 1- Soak the potatoes. Grate potatoes using a cheese grater, then transfer them to a bowl of cold water and let them sit for 20 minutes. Drain the water and squeeze out as much moisture as possible. Step 2- Cook the potatoes. Add butter to a skillet over medium heat. Add the shredded potatoes and cook for 15 minutes. Step 3- Combine ingredients. Transfer the potatoes to a bowl to cool. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash of more water. Step 4- Shape. Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours. Step 5- Fry. Add an inch of oil to a deep pan over medium high heat. Once hot, add the chilled hash browns and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden. Step 6- Drain and serve. Let the hash browns cool on a wire rack to remove excess oil and dry crumbs before serving.

Arman’s recipe tips

Don’t skip the soaking. I know you may be tempted to skip this step but trust me, soaking the potatoes is essential to remove the excess starch and guarantee crispy hash browns. Use a cheesecloth to squeeze out the excess water from the potatoes. Add some mix-ins. Fold in some shredded cheddar cheese, chives, or cooked bacon. Use more spices. Garlic powder, black pepper, and paprika are some classic spices, but don’t be afraid to experiment!

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat. If you want to make leftovers crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through. To freeze. Freeze uncooked hash browns for up to 3 months.