How To Make Homemade McDonald’s Hash Browns (Copycat)
Brighten up your breakfast with this homemade McDonald’s hash browns recipe. Tender potatoes fried until golden brown and crisp. Great when paired with sausages to make a complete meal.
- Wash and peel potatoes. Slice the potatoes into ¼ inch cubes and place in a strainer.
- Pour over 8 cups of water on the potatoes to rinse out starch. Drain and shake thoroughly to remove excess water.
- Add oil to a skillet and heat over medium. Add chopped potatoes and season with salt. Stir to coat potatoes. Cook while gently stirring for 5 to 6 minutes until tender but still firm. Transfer potatoes into a large bowl.
- Add the cornstarch while the potatoes are still hot. Mix well. The potatoes should hold their shape when pressed into a patty.
- Shape potato mixture into patties and place on a sheet of parchment paper. Cover with a piece of plastic wrap. With a rolling pin, flatten each patty into a rectangle less than ½ inch thick.
- With a knife, cut out rectangles. Gently round out the corners of each rectangle.
- Add ½ inch of vegetable oil to a heavy bottomed skillet. Oil should be enough to cover the hash browns. Heat to 325 degrees F.
- Gently place the patties into the hot oil. It should bubble and sizzle. With a spatula, gently nudge the hash brown to make sure it doesn't stick to the pan.
- Fry for 2 to 3 minutes or until edges start turning golden. Carefully flip to the other side and fry for another 2 minutes. Drain on a wire rack or a paper towel lined rack.
- Serve immediately.
- Sugar: 1g
- Calcium: 14mg
- Calories: 104kcal
- Carbohydrates: 24g
- Cholesterol: 1mg
- Fat: 1g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 387mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 397mg
- Vitamin A: 5IU
- Vitamin C: 13mg
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