Hash Browns – Easy McDonald’s Copycat

These homemade McDonald’s Hash Browns come out golden and crunchy with that soft, fluffy middle we all remember. No special tools, just simple ingredients and a pan. They’re freezer-friendly, budget-friendly, and honestly? They slap harder than they should.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: crispy, buttery, a lil nostalgic
• Great for: lazy mornings, meal prep, 2am fried therapy

Why I Like This Recipe

Honestly? Because it works. Every time. And it feels so good pulling them from the oil and seeing that perfect golden oval. I make a bunch, freeze the extras, and feel like I’ve got future me’s back.

Ingredients

• 2 large russet potatoes
• 1½ tbsp melted butter
• 1 tsp salt
• ¼ tsp garlic powder
• 1 tbsp potato starch
• 1 tbsp cornstarch
• 3 tbsp rice flour
• 1 tbsp water
• Neutral oil for frying

How To Make Hash Browns

1. Soak the potatoes: Grate the potatoes. Let them soak in ice water for 20 minutes — this pulls out the excess starch so they crisp instead of glue.
2. Squeeze out the water: Drain and then squeeze the grated potatoes dry using a clean towel. Like, really squeeze.
3. Pre-cook the shreds: Sauté in melted butter over medium heat for 15 minutes. This gives ‘em a buttery base and removes moisture.
4. Mix the dough: Let the cooked potatoes cool. Add salt, garlic powder, both starches, rice flour, and a splash of water. Mix into a sticky dough.
5. Shape the patties: Form into flat, oval shapes (McDonald’s style). Place on a tray. Chill in the fridge at least 2 hours so they firm up.
6. Fry: Heat 1 inch of oil in a skillet. Fry 2–3 minutes per side until golden and crispy. Drain on paper towels or a rack.
7. Cool slightly, then serve: Let them rest for a sec before biting in. You earned it.

Tips for Success

• Chill the patties — skipping this = falling apart in the oil
• Use rice flour — don’t sub it out. It’s key for crispiness
• Cook the potatoes before mixing — adds flavor and removes water
• Squeeze grated potato until basically dry

Storage and Reheating

• Fridge: Store cooked hash browns in an airtight container for 3–4 days.
• Freezer: Freeze the uncooked patties flat first. Then store in a bag or container.
• Reheat: Pan-fry from frozen. Or pop in the air fryer at 190°C until hot and crispy. Don’t microwave unless you want sadness.

Frequently Asked Questions

• Can I use a different type of potato?
  Russet is best. It’s starchy and fries up perfectly. Yukon golds are okay, but softer.
• Can I bake these?
  They won’t get as crispy, but yes. Bake at 220°C, flipping halfway, until golden.
• Why do mine fall apart in the oil?
  They probably weren’t chilled long enough. Or the mix was too wet.
• Can I double the recipe?
  Yeah, and you should. They freeze great.
• Is rice flour really necessary?
  Yep. It’s what gives them that fast-food style crunch.

Common Mistakes and How to Dodge Them

• Skipping the soak: Soaking pulls off the extra starch and keeps them from being gluey. Don’t skip it.
• Not squeezing hard enough: You need those potatoes dry. Use a clean dish towel and really press out the water.
• Shaping while hot: Let the mix cool a bit first or it won’t hold. You’ll end up annoyed and covered in potato.
• No chill time: I tried rushing it once. They fell apart mid-fry. Chill them. Even 2 hours is a game changer.
• Crowding the pan: If you fry too many at once, they’ll steam instead of crisp. Do a few at a time.

Nutrition Facts (Per Serving)

• Calories: 72 kcal
• Total Fat: 3.8g
• Saturated Fat: 1.1g
• Cholesterol: 4mg
• Sodium: 185mg
• Potassium: 164mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 0.3g
• Protein: 1g

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