Making McDonald’s-inspired hash browns at home is easier than you think. This recipe focuses on speed and convenience, using simple ingredients to achieve that classic crispy exterior and fluffy interior. You’ll be enjoying restaurant-quality hash browns in minutes, all without leaving your kitchen.
This recipe provides a generous yield, making about six 100-gram hash browns. Start with four or five medium russet potatoes. Russets are ideal due to their high starch content, which contributes to the desired crispy texture.
Peel the potatoes and rinse them under cold water. Using a box grater, grate the potatoes into a large bowl. While some recipes suggest washing the grated potatoes, it’s an unnecessary step that doesn’t significantly impact the final product.
Spread the grated potatoes onto a clean kitchen towel. Gather the corners of the towel and twist tightly to form a pouch, squeezing out as much excess water as possible. Removing excess moisture is crucial for achieving crispy hash browns.
After wringing out the potatoes, spread them thinly on the towel and allow them to air dry briefly. Meanwhile, heat about two inches of peanut oil in a cast iron skillet over medium-low heat. Aim for an oil temperature of around 200 degrees Fahrenheit.
Carefully add the grated potatoes to the hot oil, ensuring the pan isn’t overcrowded. Maintain the oil temperature at approximately 200 degrees Fahrenheit and cook the potatoes for six minutes, stirring occasionally. This par-cooking step is essential for softening and expanding the starches, which will later contribute to the crispy texture.
Remove the cooked potatoes from the oil using a metal strainer set over a bowl. Reserve the oil for later use after straining it through a paper towel.
Season the par-cooked potatoes with a generous pinch of salt and eight grams of cornstarch. The cornstarch helps bind the potatoes and enhance their crispiness.
Line a baking sheet with parchment paper. To shape the hash browns, tightly pack portions of the seasoned potatoes into a small bowl or dish. Invert the bowl onto the parchment paper and gently shape the potatoes into the iconic McDonald’s hash brown form.
Freeze the shaped hash browns for about two hours, or until solid. Once frozen, transfer them to a freezer-safe bag or container for long-term storage. They’ll keep for two to three months.
When ready to cook, you have several options: deep frying, shallow frying, or baking. Deep frying typically yields the crispiest results, while shallow frying is the quickest. Baking is a good choice for larger batches.
For deep frying, heat about an inch of oil to 350 degrees Fahrenheit. Carefully drop the frozen hash browns into the hot oil and fry for five to six minutes, or until golden brown.
Shallow frying requires a quarter inch of oil in a skillet, heated to approximately 350 degrees Fahrenheit. Cook the hash browns for two minutes per side, then flip and baste with hot oil until golden brown and crispy.
To bake, preheat the oven to 450 degrees Fahrenheit. Lightly oil a baking sheet and preheat it in the oven. Place the frozen hash browns on the hot sheet and bake for 10-15 minutes, flip, and bake for another 5-10 minutes until crispy.
No matter the cooking method, these homemade hash browns offer a delicious and convenient breakfast option. Enjoy them with your favorite breakfast sides, like scrambled eggs, for a complete and satisfying meal.
