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

Nutrition

Serving Size: 1 hash brown (approx. 85 grams)
Calories: 150 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 15 mg

Keywords: hash browns, McDonald's style hash browns, crispy potatoes, breakfast potatoes, homemade hash browns, fried potato patties