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
