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Crispy Homemade McDonald’s Hash Browns: A Beginner’s Guide Recipe

Crispy Homemade McDonald’s Hash Browns: A Beginner’s Guide Recipe
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Learn how to make crispy, golden homemade McDonald’s-style hash browns with this beginner-friendly guide. Using simple ingredients like Russet potatoes, seasoning, and a blend of vegetable oils, this recipe delivers deliciously crunchy hash browns perfect for breakfast or any time of the day.

Ingredients

Scale

Potato Mixture

  • 2 large Russet potatoes (or Yukon Gold for a slightly different texture)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch
  • ½ teaspoon dry beef stock powder (for added depth of flavor)

Cooking Oil

  • ½ cup vegetable oil (sunflower, rapeseed, canola, avocado, peanut, or macadamia oil), divided

Instructions

  1. Prepare Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning.
  2. Grate Potatoes: Using the large holes of a box grater, shred the potatoes into thin strands.
  3. Rinse Shredded Potatoes: Place the shredded potatoes in a large bowl of cold water. Stir well to remove excess starch.
  4. Repeat Rinse: Drain the cloudy water and repeat the rinsing process once more to ensure most starch is removed.
  5. Drain and Dry Potatoes: Transfer the shredded potatoes to a fine mesh sieve or clean kitchen towel and squeeze out as much water as possible. Removing moisture is key for crispiness.
  6. Pre-cook Potatoes: Heat a nonstick skillet over low heat and add about 2 tablespoons of vegetable oil. Add the shredded potatoes and cook for 5 to 6 minutes, stirring occasionally to soften without browning.
  7. Cool Potatoes: Remove the potatoes from heat and allow them to cool for a few minutes.
  8. Mix Seasonings: In a large mixing bowl, combine the cooked potatoes with salt, sugar, black pepper, cornstarch, and dry beef stock powder. Mix thoroughly for even flavor distribution.
  9. Form Patties: Take about ¼ cup of the potato mixture and place it onto a piece of parchment paper. Flatten into a rectangle around half an inch thick.
  10. Shape Patties: Add 2-3 tablespoons more of the potato mixture on top, then fold the parchment paper over to shape a uniform hash brown patty.
  11. Repeat Patty Formation: Continue forming patties until all the mixture is used, making approximately four large hash brown patties.
  12. Heat Oil for Frying: Heat the remaining vegetable oil in a nonstick skillet over medium-high heat until hot.
  13. Fry Patties: Carefully place the hash brown patties into the hot oil. Fry each side for 2-3 minutes or until golden brown and crispy.
  14. Flip with Care: Use a spatula to gently flip the patties, taking care not to break them apart.
  15. Drain Excess Oil: Once fully cooked, transfer the hash browns to a plate lined with paper towels to absorb excess oil.

Notes

  • Make sure to dry the shredded potatoes thoroughly to achieve maximum crispiness.
  • Using dry beef stock powder adds depth but can be omitted to keep the recipe vegetarian.
  • Adjust seasoning according to taste preferences.
  • Avoid overcrowding the pan to ensure even frying and crispiness.
  • Use a nonstick skillet for easier cooking and flipping.

Nutrition

Keywords: homemade hash browns, crispy hash browns, McDonald's hash browns, breakfast recipe, potato hash browns, pan-fried hash browns

Find it online: https://kitchenbyrita.com/crispy-homemade-mcdonalds-hash-browns-a-beginners-guide-recipe/