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Crispy golden McDonald’s-style hash browns have always been that comfort food I order as a little treat on road trips or weekend mornings. Learning to make them at home brought the perfect balance of crispiness and soft centers to my breakfast table—plus you can fry them extra crunchy just how you like.
Recreating these at home was a revelation. The first time I pulled them from the oil, the kitchen actually smelled like Saturday mornings at my grandmother’s house and everyone hovered, waiting to grab one hot off the plate.
Ingredients
- Russet potatoes: Provide the right starch content for a fluffy interior and crispy shell. Pick firm smooth potatoes with no green spots.
- Cornstarch: Helps bind the shreds and creates extra crispiness. Choose a fresh package for best results.
- Onion powder: Boosts flavor and mimics that fast-food taste.
- Garlic powder: Adds just a subtle savory note.
- Salt and black pepper: Essential for flavor. Taste before frying to adjust if needed.
- All-purpose flour: Adds extra binding if your mix is a bit loose. Opt for unbleached for a more natural result.
- Neutral oil: For frying without overwhelming potato flavor. Sunflower or avocado oil hold up well to high heat.
Step-by-Step Instructions
- Grate the Potatoes:
- Peel your russets and grate them either on the large holes of a box grater or using a food processor. Collect all the shreds until you have a nice pile. Immediately transfer to a bowl of icy water.
- Soak the Potatoes:
- Let them soak for about five to ten minutes in cold water. This step is essential—it leaches out some of the excess surface starch. Swirl them around gently with your fingers.
- Drain and Dry Thoroughly:
- Pour the potatoes into a colander and drain well. Gather them up in a clean kitchen towel or doubled cheesecloth and squeeze them hard over the sink. Try to remove as much moisture as humanly possible so you get crunchy hash browns. Lay the shreds on paper towels and give them another pat dry.
- Season and Mix:
- Dump the dried potato shreds into a large bowl. Sprinkle in the cornstarch for crispness onion powder and garlic powder for that signature taste and plenty of salt and pepper. If your mix feels a bit crumbly add a spoonful or two of flour to help bind. Mix thoroughly with a spatula or clean hands until everything sticks together and feels tacky but not wet.
- Shape the Hash Browns:
- Divide your potato mixture into six even amounts. Shape each into a firm oval or rectangle about one centimeter thick. Squeeze to compact them tightly so they will hold together during frying.
- Fry the Hash Browns:
- Pour neutral oil into a large skillet to a depth of about half an inch. Set the pan over medium heat until the oil shimmers and a tiny shred dropped in sizzles instantly. Carefully lay in your patties without crowding the pan. Don’t rush—fry for three to four minutes per side until deep golden brown. Adjust the heat so they do not burn.
- Drain and Season:
- Once crisp and golden on both sides transfer the hash browns to a plate lined with paper towels. Give them an immediate sprinkle of fine salt while hot so it sticks.
- Serve Fresh:
- Serve promptly while they are piping hot and crisp. These are best enjoyed immediately—perfect with scrambled eggs or slipped into a breakfast sandwich.
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Potatoes have such a humble spot at our table but the way they transform into something crisp and golden is what makes this my go-to for special mornings. I still remember my son’s wide grin the first time he realized we could make these hash browns from scratch at home and he topped his with a little extra cracked pepper.
Storage Tips
Hash browns are at their best straight from the pan but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat place them in a hot oven or toaster oven for five to ten minutes until crisp again. Freezing is possible Just cool completely before arranging in a single layer in a freezer bag. Reheat straight from frozen in a hot oven for best texture.
Ingredient Substitutions
If you do not have Russet potatoes try Yukon Golds though they will be a bit softer inside. Arrowroot starch can replace cornstarch if you want a grain-free option. For extra flavor you can add a pinch of smoked paprika or swap out garlic powder for freshly minced garlic.
Serving Suggestions
Of course these are classic with eggs and toast but they are also a delicious addition to breakfast wraps and homemade English muffin sandwiches. One family favorite is to top them with a fried egg and a spoonful of salsa or tuck them into a bagel and cheese combo.
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Mastering homemade hash browns means never having to wait in the drive-thru line for that golden crispy potato fix. The scent in your kitchen is pretty unbeatable too.
Frequently Asked Questions
- → What type of potatoes work best?
Russet potatoes are ideal due to their starch content and fluffy texture after frying. Yukon Golds also work, but may yield a denser bite.
- → How do I get extra crispy hash browns?
Removing as much moisture as possible is key. Squeeze the grated potatoes well and ensure they're fully dry before cooking.
- → Can I bake instead of fry them?
Yes, shape and bake on a lined tray at 220°C/425°F, flipping once for even coloring. They’ll be less oily but still tasty.
- → Is flour necessary in the mixture?
Flour is optional and adds extra binding. You can skip it if you prefer a more traditional, minimalist texture.
- → How should I serve these hash browns?
Enjoy hot with eggs, toast, breakfast sandwiches, or simply alone. A light seasoning after frying enhances the flavor.