Homemade McDonald’s Hash Browns Recipe
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.
- 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
