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