McDonald’s Hash Browns Copycat
These copycat McDonald’s Hash Browns are identical to the breakfast hash browns sold in McDonalds, and only requires 2 ingredients to make!
This post may include affiliate links. As an Amazon Associate, I earn from qualifying purchases. All opinions remain my own.
What are McDonald’s Hash Browns?
McDonald’s Hash Browns are a breakfast item made from shredded potatoes, formed into a rectangular patty, and deep-fried until crispy, golden brown. The hash browns sold at McDonalds are one of the most well-known and popular breakfast side dishes in North America.
Not only are they delicious, but they only require 2 ingredients – potatoes and cornstarch! This super simple, yet satisfying, dish, is the perfect crispy accompaniment to the soft and hearty breakfast sandwich.
These warm hash browns taste good as is, or dipped in some cold ketchup. If you’re looking for another potato recipe, try out my Potato Cubes recipe for bite-sized tater tots.
Please watch my video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.
Now let’s get McDonald’s Hash Brown-ing!
What type of potato should I use for McDonald’s Hash Browns?
There is a big debate on which potato is best for hash browns: yellow potatoes (Yukon Gold) vs. Russet potatoes.
McDonald’s uses Russet potatoes in their hash brown recipe.
I bet you thought there were only a couple simple potato species in the world, but they actually use a selection of special potatoes: Russet Burbank, Ranger Russet, and Umatilla Russet.
Why you need to add cornstarch to your hash browns:
Since the potato shreds are loose, the addition of cornstarch helps bind them together better when forming it into a patty. You could try making the hash browns without cornstarch, but you’d need to stir fry the potato shreds in more oil than written in my recipe.
What do McDonald’s Hash Browns taste like?
When you first take a bite, you can feel every strand of the crispy potato. Then you chew a little, and reach the fluffy interior.
You can taste the pure earthy flavour of the potato. The salt in the hash brown enhances every centimetre of the hash brown.
Ingredients for McDonald’s Hash Browns
Russet potatoes are needed for a crispy exterior and fluffy interior.
Cornstarch helps bind the potato shreds together to form into a patty.
How to make McDonald’s Hash Browns
Shred potatoes and wring out juice
Shred potatoes and periodically transfer the potato shreds into a bowl of cold water to prevent oxidization (turning brown).
Drain and wrap the shredded potatoes in a reusable towel and wring out some of the juice.
Stir-fry potato shreds in oil for 9 mins
Drizzle oil in a large frying pan, tossing in the shreds, and sprinkling in the salt. Stir-fry the potatoes for 9 minutes on medium-high heat until they’re fully cooked and tender.
Immediately remove from heat and let it cool down a bit. The strands should be a little translucent and tender, but not mushy.
Mix in cornstarch and shape into hash brown shape
Transfer the potato shreds into a large mixing bowl and sprinkle in the cornstarch.
Transfer your potato dough to a surface covered with a large sheet of parchment paper. Cover the top of the dough with plastic wrap.
Using a rolling pin, roll the dough until it’s as thick as your left pinky (1 cm). Divide the sheet of dough in 6 rectangles. Sculpt each potato patty into the oblong McDonalds hash brown shape.
Slide them into your freezer for a minimum of 30 mins to firm up.
Deep-fry hash browns for 5 mins
Slide the partially-frozen hash browns into a shallow pool (1.5 cm) of oil on medium-high heat. Gently flip over after 2 mins and let the other side fry for another 2 mins.
After 4-5 mins, our hash browns are golden and crispy.
Transfer them to a wire rack to cool, and serve with a side of cold ketchup!
There we have it, Hash Browns – McDonald’s style! And while the hash browns are still crispy, let’s dig in.
McDonald’s Hash Browns Copycat
- 4 medium russet potatoes shredded, 700 g
- 3 tbsp oil for stir-frying
- 6 tbsp cornstarch
- 1 tsp salt
- Shred potatoes and periodically transfer the potato shreds into a bowl of cold water to prevent oxidization (turning brown).
- Drain and wrap the shredded potatoes in a reusable towel and wring out some of the juice (Note 1).
- To a non-stick pan on medium-high heat, stir-fry the potato shreds for 9 mins until fully cooked and tender (Note 2).
- Transfer the shreds into a bowl and add cornstarch, mix until a loose dough is formed.
- Transfer potato dough to a clean surface lined with parchment paper. Roll out and flatten the dough until 1 cm thick.
- Divide the dough into 6 pieces and round the corners of the hash brown. Place into the freezer for a minimum of 30 mins.
- To a pan on medium-high heat, pour in vegetable oil (1.5 cm deep), and slide in the hash browns. Fry for 2 mins on each side.
- Transfer to a wire rack to cool and serve with cold ketchup.
- Do not wring out completely dry. Wring out just enough juice so it’s not dripping wet.
- We’re not aren’t aiming to brown the potatoes, just cook them enough until they’re fully cooked and tender, but not mushy.