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McDonald’s Hash Browns Recipe

Copycat McDonalds Hash Browns Recipe - McDonald's Hash Browns Recipe
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More About The McDonald's Hash Browns Copycat Recipe

McDonald's hash browns are iconic and super easy to make at home. Make a double or triple batch, and store the extra hash browns in a freezer-safe bag.

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Yields4 Servings
Prep Time1 hr 17 minsCook Time15 minsTotal Time1 hr 32 mins
 10.50 oz Russet potatoes
 3 cups Water
 3 Kosher salt
 1 Granulated white sugar
 2 Potato flour
 1 tbsp Corn flour
 1 tsp Onion powder
 ¼ tsp White pepper
 Canola oil, for frying
1

Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.

2

Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.

3

Remove the potatoes to a strainer and run them under cold water to stop the cooking process.

4

Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.

5

Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.

6

Form four patties about ¼ cup each and shape them into large ovals.

7

Freeze the patties for one to three hours, until they're hardened all the way through.

8

In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.

9

Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.

10

Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.

11

Remove the hash brown to a paper towel-lined plate.

12

Serve hot.

Ingredients

 10.50 oz Russet potatoes
 3 cups Water
 3 Kosher salt
 1 Granulated white sugar
 2 Potato flour
 1 tbsp Corn flour
 1 tsp Onion powder
 ¼ tsp White pepper
 Canola oil, for frying

Directions

1

Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.

2

Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.

3

Remove the potatoes to a strainer and run them under cold water to stop the cooking process.

4

Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.

5

Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.

6

Form four patties about ¼ cup each and shape them into large ovals.

7

Freeze the patties for one to three hours, until they're hardened all the way through.

8

In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.

9

Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.

10

Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.

11

Remove the hash brown to a paper towel-lined plate.

12

Serve hot.

Notes

McDonald’s Hash Browns Recipe

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