Introduction

Enjoy crispy, golden hash browns just like McDonald’s right at home. These homemade hash browns are tender on the inside with a perfectly crunchy exterior, making them a delightful breakfast or snack option.

Homemade McDonald's Hash Browns Recipe - Recipe Image

Ingredients

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
Vegetable oil, for frying (about 4 cups)

Instructions

Step 1: Pour water into a large pot to a depth of about 1 inch and bring to a simmer over medium heat. Arrange the shredded potatoes evenly in a steamer basket. Place the basket in the pot, cover, and steam until the potatoes are softened but still slightly firm, about 10 to 15 minutes.
Step 2: Transfer the potatoes to a baking sheet and spread them out evenly. Allow to cool for about 20 minutes.
Step 3: In a medium bowl, combine the cooled potatoes with potato starch, kosher salt, sugar, and black pepper. Toss well to mix evenly.
Step 4: Shape the potato mixture into six patties weighing approximately 2.5 ounces each, about 3 1/2 by 2 1/2 inches in size. Flatten and round the edges for a classic shape. Place patties on a parchment-lined baking sheet and freeze for at least 1 hour or up to 24 hours.
Step 5: Heat vegetable oil in a large, heavy pot to a depth of 1 inch over medium heat until it reaches 350°F (175°C) using a deep-fry thermometer. Fry the frozen hash browns, flipping halfway through, until they are lightly golden brown, about 10 minutes total. Drain on a wire rack set over a baking sheet and let cool slightly before serving.

Tips & Variations

For extra crispiness, pat the shredded potatoes dry with paper towels before steaming to remove excess moisture.
Try adding finely chopped onions or a pinch of smoked paprika to the potato mixture for added flavor.
If you don’t have potato starch, cornstarch can be used as a substitute.
Use an oil with a high smoke point like canola or peanut oil for frying to ensure crisp texture.

Storage

Store any leftover cooked hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispness rather than microwaving, which can make them soggy. Uncooked frozen patties can be kept in the freezer for up to 1 month; cook directly from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hash browns without freezing them?

Freezing the patties helps them hold their shape during frying and results in a crispier texture. If you’re short on time, you can fry them immediately, but they may be more fragile and less crispy.

What if I don’t have a deep-fry thermometer?

You can test the oil temperature by dropping a small piece of bread or a bit of the potato mixture into the oil. If it sizzles and bubbles vigorously but doesn’t burn immediately, the oil is ready for frying.

Homemade McDonald’s Hash Browns Recipe

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4.5 from 106 reviews

Enjoy crispy, golden homemade hash browns just like McDonald’s with this simple recipe. Shredded russet potatoes are steamed until tender, mixed with potato starch and seasoning, shaped into patties, frozen, and then fried to perfection in vegetable oil for that deliciously crunchy exterior and tender inside.

Author: Kai
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 6 hash brown patties 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Potato Mixture

2 large russet potatoes, peeled, shredded, finely chopped (about 3 cups)
2 tbsp potato starch
2 tsp kosher salt
1 tsp granulated sugar
1/8 tsp black pepper

Frying

About 4 cups vegetable oil, for frying

Instructions

Steam Potatoes: Pour water to a depth of about 1 inch into a large pot and bring to a simmer over medium heat. Arrange the shredded potatoes evenly in a steamer basket and place it in the pot. Cover and steam the potatoes until softened but still slightly firm, about 10 to 15 minutes.
Cool Potatoes: Transfer the steamed potatoes onto a baking sheet and spread them in an even layer. Allow them to cool for approximately 20 minutes to reduce moisture and help with shaping.
Mix Ingredients: Place the cooled potatoes in a medium bowl. Add the potato starch, kosher salt, granulated sugar, and black pepper. Toss everything together to combine thoroughly.
Form Patties: Shape the potato mixture into six patties, each weighing about 2.5 ounces and measuring approximately 3 1/2 by 2 1/2 inches. Flatten and round the edges carefully. Place them on a parchment-lined baking sheet and freeze for at least 1 hour or up to 24 hours.
Heat Oil and Fry: In a large heavy pot fitted with a deep-fry thermometer, pour vegetable oil to a depth of 1 inch and heat over medium heat until it reaches 350°F (175°C). Fry the hash brown patties, flipping once halfway through, until they are lightly golden brown and crispy, about 10 minutes total.
Drain and Serve: Transfer fried hash browns to a wire rack set over a baking sheet to drain excess oil and cool slightly before serving.

Notes

Freezing the patties before frying helps maintain their shape and crispiness during cooking.
Use a thermometer to keep the oil temperature steady at 350°F for the best frying results.
Russet potatoes are ideal because of their starchy texture, which yields crispy hash browns.
Drain cooked hash browns on a wire rack instead of paper towels to keep them crispy.
For a gluten-free variation, ensure potato starch is certified gluten-free.

Keywords: homemade hash browns, crispy hash browns, McDonald’s style hash browns, breakfast potatoes, fried potatoes