Name: Hash Browns (McDonald’s Style) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
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 (plus extra if needed)

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If you have ever wished to recreate those perfectly crispy and golden Hash Browns (McDonald’s Style) right in your own kitchen, you’re in for a real treat. These hash browns capture that iconic crunch and tender interior that make McDonald’s breakfast so irresistible, all while being made from simple ingredients that come together beautifully. The balance of textures and flavors in these homemade hash browns will have you coming back for more, whether it’s for a cozy weekend brunch or a quick breakfast fix.

Hash Browns (McDonald's Style) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for these Hash Browns (McDonald’s Style) are straightforward yet perfectly chosen to give you that classic taste and ideal texture. Each component plays a vital role, whether it’s creating crispiness, adding flavor, or perfecting the color for that delicious golden finish.

2 large potatoes: The star of the dish, providing the familiar starchy base and hearty texture.
1 1/2 tablespoons butter: Adds a rich, savory flavor and helps with browning while cooking.
1 teaspoon salt: Essential for seasoning and enhancing the natural taste of the potatoes.
1/4 teaspoon garlic powder: Gives a subtle aromatic lift without overpowering the dish.
1 tablespoon potato starch: Helps bind the mixture and keeps the hash browns crispy.
1 tablespoon cornstarch: Adds extra structure, ensuring the hash browns hold their shape.
3 tablespoons rice flour: Contributes to the light, crisp crust on the outside.
1 tablespoon water: Needed to bring everything together into a moldable dough.

How to Make Hash Browns (McDonald’s Style)

Step 1: Prepare and Soak the Potatoes

Start by grating your potatoes using a box grater. This rough shredding is what gives hash browns their classic texture. Once grated, immediately transfer the potatoes to a bowl of ice water. This soaking step is crucial because it removes excess starch and prevents the potatoes from browning prematurely. Let them sit for about 20 minutes to get that clean, crisp finish.

Step 2: Drain and Dry Thoroughly

After soaking, make sure to drain the water completely and squeeze out every bit of moisture from the potato shreds. This is a vital step — the drier the potatoes, the crispier your hash browns will turn out. Wrapping the shredded potatoes in a clean kitchen towel and pressing firmly works wonders.

Step 3: Cook the Potatoes in Butter

Heat the butter in a non-stick pan over medium heat and gently add the shredded potatoes. Cook them for about 15 minutes, stirring occasionally. This slow cooking helps start the browning process, infusing flavor and beginning to meld the texture before shaping.

Step 4: Mix and Form the Dough

Once the potatoes have cooled slightly, transfer them to a bowl and add salt, garlic powder, potato starch, cornstarch, rice flour, and water. Mix until everything binds into a thick, pliable dough. If the mixture feels too stiff, add a little more water — just a splash at a time — until it holds together neatly.

Step 5: Shape and Chill

Now comes the fun part. Using your hands, shape the dough into rectangular hash browns — just like the ones you get at McDonald’s! Transfer these to a lined plate and pop them into the refrigerator for at least two hours. This chilling step helps them set, making frying easier and the final product perfectly crisp.

Step 6: Fry Until Golden and Crispy

Add about an inch of oil to a non-stick pan or deep pot and heat it until hot. Carefully fry the chilled hash browns, cooking each side for 2 to 3 minutes or until they turn a beautiful golden brown. This quick fry locks in moisture inside while delivering the iconic crispy exterior.

Step 7: Drain and Serve

Place your freshly cooked hash browns on a wire rack to drain any excess oil while keeping their crisp integrity intact. Once cooled just enough to handle, they’re ready to be enjoyed!

How to Serve Hash Browns (McDonald’s Style)

Garnishes

Simple garnishes work best here to complement the irresistible flavor of your homemade hash browns. A sprinkle of freshly cracked black pepper or a pinch of sea salt adds just the right finishing touch. For some extra flair, finely chopped fresh parsley or chives can bring a fresh, bright note.

Side Dishes

Hash Browns (McDonald’s Style) are such a versatile side that they pair wonderfully with so many classics. Try them alongside scrambled eggs, crispy bacon, or a stack of fluffy pancakes for a full breakfast spread. They also shine with a fresh fruit salad or a side of baked beans if you want a savory-sweet contrast.

Creative Ways to Present

If you want to amp up the presentation, serve these hash browns stacked with slices of ripe avocado and a dollop of sour cream or your favorite dipping sauce. You could also create mini breakfast sandwiches by layering hash browns with melted cheese and ham inside a soft bun – the perfect handheld morning treat that everyone will love!

Make Ahead and Storage

Storing Leftovers

Leftover hash browns should be cooled completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 2 days. They remain crispy and delicious when you reheat them correctly.

Freezing

For longer storage, you can freeze the shaped but uncooked hash browns. Lay them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. They will keep well for up to one month, letting you enjoy quick homemade hash browns anytime.

Reheating

The best way to reheat leftover or frozen hash browns is to pop them in a hot oven or toaster oven at 400°F (200°C) for about 10 minutes, turning halfway through. This method restores crispiness without making them soggy like microwaving can.

FAQs

Can I use other types of potatoes for Hash Browns (McDonald’s Style)?

Absolutely! While starchy potatoes like Russets work best for that ideal texture, Yukon Golds or other varieties can work too. Just be sure to grate and soak them properly to remove excess starch.

Why is soaking the grated potatoes important?

Soaking rinses away excess starch, which prevents the hash browns from clumping together and ensures a crispy exterior rather than a gummy one.

Can I cook these hash browns in an air fryer?

Yes, air frying is a great healthier alternative. Spray them lightly with oil and cook at 400°F for 10 to 15 minutes, flipping halfway through until golden and crispy.

What if my hash brown dough is too wet or too dry?

If the mixture is too wet and won’t stick, add a bit more rice flour or potato starch. If it’s too dry and crumbly, slowly add more water until it comes together.

How do I keep the hash browns crispy after frying?

Placing them on a wire rack instead of paper towels allows excess oil to drip away without steaming the bottom, keeping them perfectly crisp.

Final Thoughts

Making your own Hash Browns (McDonald’s Style) at home is genuinely a rewarding experience that elevates simple breakfast beginnings into pure joy. With a little patience and these easy-to-follow steps, you’ll impress yourself and your loved ones with crispy edges and fluffy centers that rival the fast-food favorite. Don’t wait to try this recipe—you’re about to discover a new breakfast obsession!

Hash Browns (McDonald’s Style) Recipe

★★★★★

5.1 from 25 reviews

Author: lilan
Total Time: 2 hours 50 minutes
Yield: 6 hash browns 1x
Diet: Vegetarian

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Description

This homemade McDonald’s style hash browns recipe delivers crispy, golden brown potato patties with a tender inside. Using simple ingredients like grated potatoes, a blend of starches, and a touch of seasoning, these hash browns are fried to perfection for a delicious breakfast or side dish that replicates the classic fast-food favorite.

Ingredients

Scale

Potatoes and Base

2 large potatoes
1 1/2 tablespoons butter

Seasonings and Starches

1 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon potato starch
1 tablespoon cornstarch
3 tablespoons rice flour
1 tablespoon water (plus extra if needed)

Instructions

Grate and Soak Potatoes: Using a box grater, grate the large potatoes finely. Transfer the grated potatoes into a bowl of ice-cold water and let them sit for 20 minutes to remove excess starch and prevent browning.
Drain and Dry: Drain the potatoes thoroughly and squeeze out as much moisture as possible using a clean kitchen towel or your hands. This is essential to achieving crispy hash browns.
Cook Potatoes with Butter: Heat butter in a non-stick pan over medium heat. Add the shredded potatoes evenly and cook for 15 minutes, allowing them to soften and develop a slight crust while stirring occasionally.
Mix Ingredients into Dough: Transfer the cooked potatoes into a bowl and let them cool slightly. Once cooled, add salt, garlic powder, potato starch, cornstarch, rice flour, and 1 tablespoon of water. Mix thoroughly until a thick dough forms. If the mixture is too thick to shape, add a splash more water.
Shape and Chill: Using your hands, form the dough into rectangular hash brown patties mimicking the McDonald’s style. Place the shaped patties on a lined plate and refrigerate for at least 2 hours to firm up.
Fry Hash Browns: Pour about an inch of oil into a non-stick skillet or pot and heat until hot. Carefully add the chilled hash browns and fry each side for 2–3 minutes or until golden and crispy.
Drain and Serve: Remove the cooked hash browns and place them on a wire rack to drain excess oil. Serve warm for best texture and flavor.

Notes

Soaking the grated potatoes in ice water removes excess starch, which helps achieve crispiness.
Make sure to squeeze out all moisture from the potatoes before cooking; moisture is the enemy of crispiness.
Allowing the shaped hash browns to chill in the refrigerator helps them hold together during frying.
Use neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
For a gluten-free version, ensure that all starches and flours used are certified gluten-free.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: American