Hash Browns (McDonald's Style)

Learn how to make hash browns with this homemade recipe that tastes better than McDonald's! They are extra crispy and can be frozen to enjoy later. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 72kcal

Author Arman Liew

Ingredients

2 large potatoes
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon potato starch
1 tablespoon cornstarch
3 tablespoons rice flour
1 tablespoon water

Instructions

Using a box grater, grate the potatoes then transfer them to a bowl of ice water and let it sit for 20 minutes.
Drain the water and squeeze out as much moisture from the potatoes as possible.
Add butter to a non-stick pan and place over medium heat. Add the shredded potatoes and cook for 15 minutes.
Transfer the potatoes into a bowl and let it cool slightly. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash more water.
Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
Add an inch of oil to a non-stick pan or pot. Once hot, add the chilled hash browns and cook for 2-3 minutes on each side, or until golden.
Place the cooked hash browns on a wire rack until ready to serve.

Video

Notes

TO STORE: Store cooked hash browns in an airtight container in the fridge for up to 4 days.

TO REHEAT: To make leftover hash browns crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through.

TO FREEZE: Freeze uncooked hash browns for up to 3 months. Flash-freeze the hash brown triangles and store them in an airtight container or bag.

Recipe loosely adapted from here.

Nutrition