McDonald’s Hash Browns Crispy (Print Version)
# Ingredients:
→ Hash Browns
01 -
3 medium Russet potatoes (approximately 600g), peeled
02 -
2 tablespoons cornstarch
03 -
0.5 teaspoon onion powder
04 -
0.5 teaspoon garlic powder
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
2 tablespoons all-purpose flour (optional, for extra binding)
08 -
Neutral oil (vegetable, sunflower, or avocado oil) for frying
# Instructions:
01 -
Peel and grate the potatoes using a box grater or food processor. Submerge grated potatoes in a large bowl of cold water and allow to soak for 5–10 minutes to remove excess starch.
02 -
Drain the soaked potatoes and transfer to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. Spread potatoes on a paper towel and pat dry to ensure they are thoroughly dehydrated.
03 -
Place dried potatoes into a mixing bowl. Add cornstarch, onion powder, garlic powder, salt, black pepper, and all-purpose flour if using. Mix thoroughly by hand or with a spatula until the mixture is cohesive and tacky.
04 -
Divide potato mixture into 6 equal portions. Form each into an oval or rectangular patty about 1cm thick, pressing firmly to ensure the patties hold shape during frying.
05 -
Heat 1–1.5cm of neutral oil in a large nonstick or cast-iron skillet over medium heat. Once hot, add patties in batches to avoid overcrowding. Fry each side for 3–4 minutes until golden brown and crispy. Drain cooked patties on paper towel-lined plate and season with a pinch of salt while hot.
06 -
Serve hash browns hot, either on their own or as a side with eggs, toast, or breakfast sandwiches.
# Notes:
01 -
Extracting maximum moisture from the potatoes is crucial for achieving a crisp exterior.