Crispy Homemade Hash Browns: McDonald’s Copycat Recipe
4 hours 30 minutes
1013 reads
About Crispy Homemade Hash Browns: McDonald's Copycat Recipe
Craving that perfectly crispy McDonald's hash brown? This copycat recipe recreates that iconic crunch and fluffy interior, all from the comfort of your own kitchen. Imagine sinking your teeth into golden-brown, irresistible hash browns anytime you want!With just a few simple ingredients and easy-to-follow steps, you'll become a hash brown master. These delectable treats are perfect for a quick breakfast, a satisfying snack, or an indulgent side dish.Get ready to impress your family and friends with these crowd-pleasing hash browns – they're absolutely delicious!
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Recipe Time & More
Prep15 minutes
Cook4 hours 15 minutes
Total4 hours 30 minutes
Ingredients
Potatoes
- 3 medium Russet Potatoes parboiled
Dry Ingredients
- 2 tsp Corn Flour for binding
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, optional
For Frying
- Oil enough for deep frying, for frying
Instructions
- Peel the potatoes and grate them using a large-hole grater. Avoid grating them too finely, as this will result in mushy hash browns.
- In a bowl, combine the grated potatoes, cornstarch, salt, and pepper (if using). Mix well to ensure the potatoes are evenly coated.
- If the mixture seems too dry, add 1/2 teaspoon of water at a time until it just comes together. Avoid adding too much water, as this will make the hash browns soggy.
- Place the potato mixture between two sheets of parchment paper. Gently roll out the mixture to about 1-inch thickness. This ensures even cooking and a consistent texture.
- Refrigerate the flattened potato mixture for at least 3-4 hours, or preferably overnight. Chilling helps the hash browns hold their shape during frying.
- Heat a generous amount of oil in a large skillet or wok over medium-high heat. The oil is ready when a small piece of potato sizzles immediately upon contact.
- Remove the chilled potato mixture from the refrigerator. Cut it into desired shapes using a sharp knife. Triangles or squares are classic choices.
- Carefully place the hash browns into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Overcrowding lowers the oil temperature, leading to greasy hash browns.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Flipping ensures even browning and a satisfying crunch.
- Remove the cooked hash browns from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with your favorite dipping sauce or ketchup.
Recipe Notes
Good To Know
- For extra crispiness, squeeze out as much moisture as possible from the grated potatoes before mixing with corn flour. Use a clean kitchen towel and press firmly, as excess water can make hash browns soggy.
- If you like a bit of cheesy richness, sprinkle a small handful of shredded sharp cheddar into the mixture before shaping the patties. This adds flavor and an appealing pull-apart texture.
- To freeze for later, shape and partially cook the hash browns until lightly golden, then cool and freeze in a single layer. Reheat directly from frozen in a hot oven or air fryer for a quick, crispy snack.
- For a spicy Southern twist, try mixing a pinch of smoked paprika or cayenne pepper into the batter along with the pepper powder.
Expert Tips
- Use a combination of starchy potatoes (like russets) and waxy potatoes (like Yukon Golds) for the best texture—the starchy potatoes will provide crispiness, while the waxy potatoes will help the hash browns hold their shape.
- Don't overcrowd the pan when cooking the hash browns. Work in batches to ensure even browning and prevent steaming.
- For perfectly round hash browns, use a cookie cutter or a large biscuit cutter to shape the patties.
Storage Instructions
- Leftover hash browns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, or in the oven at 350°F (175°C) until heated through and crispy.
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Recipe Nutrition
Calories: 297kcalCarbohydrates: 17gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 1g
Neha Paliwal
Articles: 87
5 Comments
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Looks so mouthwatering! Thanks for sharing.
This is exactly what I was looking for!
I’m thrilled to try this recipe!
This is delightful! Thanks for the recipe.
What a delicious recipe! Thanks for posting.