Golden, crunchy on the outside and fluffy on the inside, these homemade hash browns are my go-to when I’m craving the classic McDonald’s favorite without leaving the house. They’re easy to make, beginner-friendly, and deliver that nostalgic fast-food flavor we all love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large russet potatoes, peeled
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
Vegetable oil, for frying
Directions
I start by grating the peeled russet potatoes and soaking them in cold water for about 10 minutes. This step helps get rid of the excess starch and gives that extra-crispy finish.
After soaking, I drain the potatoes and squeeze out as much water as I can using a kitchen towel. This makes sure they fry up beautifully.
In a mixing bowl, I combine the shredded potatoes with flour, cornstarch, garlic powder, onion powder, salt, pepper, and the beaten egg. I mix until everything is well incorporated.
Then, I shape the mixture into flat oval patties to mimic the iconic McDonald’s shape.
I heat vegetable oil in a skillet over medium heat and fry the patties in batches, cooking each side for 3–4 minutes until golden brown and crisp.
Once cooked, I place them on paper towels to drain excess oil and serve them hot with ketchup or my favorite dipping sauce.
Servings and timing
Servings: Makes 6 hash browns
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 190 kcal per hash brown
Variations
I sometimes add a pinch of smoked paprika for a hint of smoky flavor.
For a cheesier version, I mix in a small amount of shredded cheddar into the potato mixture.
If I want a slightly lighter version, I bake the patties at 400°F (200°C) for 20–25 minutes, flipping halfway through, instead of frying.
I occasionally use sweet potatoes for a different twist on flavor and added nutrition.
To spice things up, I add a dash of cayenne or chili flakes into the mix.
Storage/Reheating
I store any leftover hash browns in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use the oven or air fryer at 375°F (190°C) for about 5–7 minutes to bring back that crisp texture. Microwaving is quicker, but I find it makes them a bit soft, so I avoid it if I’m craving that crunch.
FAQs
How do I keep homemade hash browns from falling apart?
I make sure to squeeze out as much moisture from the potatoes as possible and mix everything thoroughly with the egg and starches—this helps bind the mixture so it holds together during frying.
Can I freeze these hash browns?
Yes, I often freeze them after shaping but before frying. I lay them flat on a baking sheet to freeze individually, then transfer them to a freezer bag. When ready to cook, I fry or bake them straight from frozen.
What type of potato is best for hash browns?
I always use russet potatoes because they have a high starch content, which helps them crisp up nicely and hold their shape.
Can I make these hash browns without egg?
Yes, I’ve tried using a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) or just extra cornstarch, and both work well as egg substitutes to help bind the mixture.
Why are my hash browns soggy?
That usually means there’s still too much moisture in the potatoes. I make sure to soak, drain, and squeeze the shredded potatoes really well before mixing the ingredients.
Conclusion
These crispy homemade McDonald’s-style hash browns are everything I want in a comfort food breakfast—crunchy, golden, flavorful, and so satisfying. They’re easy enough for a weekday morning but special enough to impress for a brunch spread. I love knowing I can recreate that iconic fast-food favorite in my own kitchen with just a few ingredients and some simple steps.
Recipe:
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Crispy Homemade McDonald’s Hash Browns
- Total Time: 30 minutes
- Yield: 6 hash browns
- Diet: Vegetarian
Description
Golden and crispy on the outside, fluffy on the inside, these homemade McDonald’s-style hash browns are easy to make and taste just like the fast-food favorite.
Ingredients
2 large russet potatoes, peeled
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
Vegetable oil, for frying
Instructions
- Grate the peeled russet potatoes and soak them in cold water for about 10 minutes to remove excess starch.
- Drain the potatoes and squeeze out as much water as possible using a kitchen towel.
- In a mixing bowl, combine the shredded potatoes with flour, cornstarch, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix until well incorporated.
- Shape the mixture into flat oval patties to resemble McDonald’s-style hash browns.
- Heat vegetable oil in a skillet over medium heat. Fry the patties in batches, cooking each side for 3–4 minutes until golden brown and crispy.
- Transfer cooked hash browns to a paper towel-lined plate to drain excess oil.
- Serve hot with ketchup or your favorite dipping sauce.
Notes
Add smoked paprika for a smoky flavor twist.
Mix in shredded cheddar cheese for a cheesier version.
Bake instead of fry at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Use sweet potatoes for a different flavor and added nutrition.
Add cayenne or chili flakes to spice things up.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hash brown
- Calories: 190
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
