Crispy Homemade McDonalds Hash Browns Recipe for Breakfast Joy

Crispy golden mcdonalds hash browns have been my weekend breakfast obsession for years.

Nobody can resist that perfect crunch when potatoes meet hot oil.

My kitchen experiments led me to recreate this iconic fast-food favorite with simple ingredients.

Shredded potatoes mixed with strategic seasonings unlock the secret to restaurant-quality results.

Salt and pepper play crucial roles in bringing out deep flavors.

You’ll want to grab a skillet and start slicing those spuds right away.

These hash browns promise a delightful morning treat that beats any drive-through experience.

Why You’ll Want These Hash Browns Every Morning

• Recreate Restaurant Favorites: Transform your kitchen into a breakfast haven by crafting these crispy, golden hash browns that rival the iconic fast-food version.
• Master Simple Culinary Technique: Learn professional-level frying skills with straightforward steps that guarantee perfectly crisp potato patties every single time.
• Customize Your Breakfast: Personalize seasonings and adjust thickness to match your exact taste preferences, making this recipe a flexible crowd-pleaser for weekend brunches or quick morning meals.
• Budget-Friendly Homemade Treat: Save money by preparing restaurant-quality hash browns using affordable ingredients and basic kitchen tools, without compromising on delicious flavor and texture.

What Goes into These Crispy McDonald’s Hash Browns

• Russet Potatoes: Starchy potatoes perfect for creating crispy and golden hash browns with a soft interior.

• Salt, Black Pepper, Garlic Powder, Onion Powder: Essential spices that enhance the savory flavor profile of the hash browns.

• Cornstarch, All-Purpose Flour: Dry ingredients that help create a crispy exterior and bind the potato shreds together.
• Egg, Cold Water: Liquid binders that help hold the potato mixture and promote a cohesive texture.

• Vegetable Oil: Neutral oil with a high smoke point that ensures deep, even frying and creates a crispy golden-brown exterior.

Steps for the Perfect McDonald’s Style Hash Browns

Step 1: Prepare Potatoes

Thoroughly wash and scrub potatoes under cool running water to eliminate any dirt or debris. Dry the potatoes completely using clean paper towels to ensure a crispy final result.

Step 2: Grate Potatoes

Use a box grater with large holes to shred potatoes directly into a bowl of cold water. This technique prevents the potato shreds from turning brown and helps remove excess starch.

Step 3: Remove Moisture

Drain the potato shreds and spread them onto clean kitchen towels. Press firmly to extract as much liquid as possible, which is crucial for achieving a crispy texture.

Step 4: Season Potato Mixture

• Salt
• Black pepper
• Garlic powder
• Onion powder

Toss ingredients thoroughly to ensure even distribution of flavors.

Step 5: Add Binding Ingredients

• Cornstarch
• All-purpose flour

Gently mix to coat potato shreds uniformly.

Step 6: Create Egg Wash

In a separate small bowl, whisk together egg and cold water. Pour the mixture over potato shreds and fold carefully to bind all ingredients.

Step 7: Shape Hash Brown Patties

Form potato mixture into rectangular patties approximately 3×4 inches and about 1/2 inch thick. Ensure edges are compact and smooth.

Step 8: Prepare Frying Oil

Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Verify the oil is deep enough to fully submerge the patties.

Step 9: Fry Hash Browns

Carefully slide prepared patties into hot oil. Fry for 3-4 minutes per side until they turn golden brown and develop a crispy exterior.

Step 10: Drain and Season

Remove hash browns using a slotted spoon and place on a wire rack or paper towels to drain excess oil. Sprinkle with additional salt immediately after frying.

Step 11: Serve and Enjoy

Serve hot hash browns right away to maintain maximum crispiness. Best enjoyed fresh and straight from the fryer.

Simple Tips for Homemade Hash Brown Success

• Prevent Potato Browning: Submerge grated potatoes in cold water to stop oxidation and maintain fresh, white appearance.
• Moisture Matters: Press potatoes thoroughly with clean towels to remove excess water, ensuring extra crispy hash browns.
• Perfect Oil Temperature: Use a kitchen thermometer to maintain consistent 350°F oil, guaranteeing even golden-brown crispiness.
• Season Generously: Mix spices thoroughly before adding cornstarch to distribute flavor evenly throughout potato shreds.
• Fry in Small Batches: Avoid overcrowding the skillet to maintain oil temperature and achieve uniform crispness on each hash brown.

Flavor Twists on Classic Hash Browns

• Spicy Southwest Sensation: Add diced jalapeños, chili powder, and cayenne pepper to the potato mixture for a fiery kick.
• Herb Garden Crunch: Mix in fresh chopped rosemary, thyme, and parsley for an aromatic and herbaceous flavor profile.
• Cheesy Potato Blast: Incorporate shredded cheddar or parmesan cheese directly into the potato mixture before frying for extra richness.
• Bacon Lover's Dream: Fold in crispy crumbled bacon bits for a smoky, savory enhancement to the classic hash brown recipe.

Pairing Ideas for These Crispy Bites

• Savory Breakfast Sidekick: Pair these crispy hash browns with scrambled eggs and crisp bacon for a classic morning combo that satisfies every comfort food craving.
• Spicy Morning Kick: Drizzle hot sauce or serve alongside salsa for an extra zesty flavor punch that elevates the hash browns' simple potato goodness.
• Cool Beverage Match: Complement the hot, greasy hash browns with a refreshing glass of cold orange juice or a smooth cold brew coffee to balance the richness.
• Hearty Protein Companion: Serve alongside a fluffy Denver omelet or a classic eggs benedict to create a complete and satisfying breakfast plate that feels like a restaurant-quality meal.

How to Store and Reheat McDonald’s Style Hash Browns

• Wrap cooled hash browns individually in aluminum foil or place in airtight containers, keeping them fresh for 3-4 days. Separate layers with parchment paper to prevent sticking.
• Arrange hash browns on a baking sheet, freeze until solid, then transfer to freezer-safe zip-lock bags. Store frozen hash browns for up to 1 month, ensuring they are tightly sealed to prevent freezer burn.
• Preheat oven to 400°F, place hash browns on a baking sheet, and warm for 10-12 minutes until crispy. Avoid microwave reheating to maintain crunchiness.

FAQ for Crispy McDonald’s Hash Browns at Home

• How do I prevent the potatoes from turning brown?

Soak the grated potatoes in cold water immediately after grating. This stops oxidation and keeps the potatoes white and fresh.

• Can I bake instead of fry these hash browns?

Deep frying is crucial for achieving the authentic McDonald’s crispy texture. Baking won’t provide the same golden, crunchy exterior that makes these hash browns special.

• What type of potatoes work best?

Starchy potatoes like Russet or Idaho are ideal. They have high starch content that helps create a crispy, uniform texture when fried.

• Why is cornstarch important in this recipe?

Cornstarch helps absorb moisture and creates an extra crispy exterior, ensuring your hash browns are perfectly golden and crunchy when fried.

Homemade McDonalds Hash Browns Recipe

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4.6 from 32 reviews

• Total Time: 28 minutes
• Yield: 4 1x

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Description

Crispy golden McDonald’s Hash Browns bring nostalgic diner flavors right to home kitchens with minimal ingredients and simple technique. Potato lovers can recreate this classic breakfast side dish that delivers restaurant-quality crunch you’ll savor with every delicious bite.

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Ingredients

Scale 1x2x3x

Potatoes:

• 4 medium russet potatoes (about 1.5 lbs / 680 g)

Seasoning and Coating:

• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Binding and Frying:

• 1/4 cup cornstarch
• 2 tbsp all-purpose flour
• 1 large egg
• 2 cups vegetable oil (for deep frying)
• 1/4 cup cold water

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Instructions

1. Wash and thoroughly scrub potatoes to remove any dirt, then pat completely dry with paper towels.
2. Grate potatoes using the large holes of a box grater directly into a bowl of cold water to prevent browning.
3. Drain grated potatoes and spread on clean kitchen towels, pressing firmly to remove excess moisture.
4. Transfer potatoes to a large mixing bowl and season with salt, black pepper, garlic powder, and onion powder, tossing to distribute evenly.
5. Sprinkle cornstarch and flour over the seasoned potatoes, mixing gently to coat each shred uniformly.
6. Whisk egg with cold water in a separate small bowl, then pour over potato mixture and fold carefully to bind ingredients.
7. Shape potato mixture into rectangular hash brown patties, roughly 3×4 inches and about 1/2 inch thick.
8. Heat vegetable oil in a deep skillet or Dutch oven to 350°F, ensuring oil is deep enough to submerge patties.
9. Carefully slide prepared hash brown patties into hot oil, frying 3-4 minutes per side until golden brown and crispy.
10. Remove hash browns using a slotted spoon, drain excess oil on wire rack or paper towels.
11. Season with additional salt immediately after frying and serve hot for maximum crispiness.

Notes

• Moisture Removal is Crucial: Eliminate as much water as possible from grated potatoes to achieve ultra-crispy hash browns with a perfect golden exterior.
• Cornstarch Trick: Adding cornstarch helps create an extra crunchy coating that mimics the classic McDonald’s texture and prevents soggy results.
• Temperature Control Matters: Maintain consistent oil temperature at 350°F to ensure even cooking and prevent greasy, undercooked hash browns.
• Gluten-Free Adaptation: Swap wheat flour with rice flour or gluten-free all-purpose blend to make the recipe suitable for those with gluten sensitivities.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Breakfast, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 0 g
• Sodium: 500 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 30 mg