McDonald’s Hash Browns Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My homemade McDonald’s hash browns recipe tastes just like the real thing but is much better for you! Naturally vegan and gluten-free, my version uses only a handful of fresh, simple ingredients with nothing artificial added. Plus, I’ve included directions for both pan frying and air frying to make these crispy potato patties a sure hit with your family! Perfect for those who love McDonald’s hash browns but want a healthier, more wholesome option.
Hash browns from McDonald’s are like pure comfort food. Crispy on the outside, creamy and fluffy on the inside, let’s just admit they are amazing! But the problem is, McDonald’s hash browns aren’t exactly good for you.
They contain unhealthy fats, include a ton of unnecessary additives, preservatives, and stabilizers. McDonald’s hash browns may not even be vegetarian or vegan-friendly. They contain “natural beef flavor,” which could be derived from meat (source).
So I decided to create my very own McDonald hash brown recipe without eggs or any meat-additives that tastes just as good as the fast-food version. It’s a version that you can feel good about eating and feeding your family.
Like my vegan potato pancakes, you can pair these tasty hash browns with all kinds of breakfast items. I often make my McDonald hashbrown copycat recipe and serve it to my family alongside classics like my silken tofu scramble and breakfast fruit salad.
👩🏽🍳 Why I Love This Recipe
My McDonald hash brown recipe has the perfect taste and texture, giving you that signature crispy exterior and tender inside without any artificial additives or animal products. It focuses on the natural flavor of potatoes.
Making hash browns like McDonald’s is simple! And personally, I like the patty-version of hash browns much better than regular hash browns. The regular kind takes a lot of patience to get perfectly crispy, and often times fall apart or don’t cook evenly. But by turning these hash browns into patties, they can easily be thrown in a pan and flipped halfway through for even cooking throughout!
My recipe also lends itself to flexible cooking methods. Whether you prefer to pan fry or air fry the potato patties, my foolproof recipe turns out perfect every time. You’ll be shocked at just how easy it is to make hash browns like McDonald’s at home!
Not only is my recipe easy but homemade McDonald’s hash brown ingredients are very affordable and kids love this breakfast favorite. Homemade hash browns are both family-friendly and budget-friendly.
Plus, my copycat McDonald’s hash browns recipe is perfect for meal prep! I love making a double or triple batch of these McDonald’s breakfast potato patties ahead of time and freezing them for a quick and easy breakfast. They only take a few minutes to heat up!
Latest Recipe Video!
🥘 Ingredients
You only need 5 basic ingredients to make homemade hash brown patties like McDonald’s. Everything you need is probably already in your pantry! The recipe card below has the exact amounts you’ll need.
Potatoes: For classic hash browns, the key ingredient is potatoes, of course! For this recipe for McDonald’s hash browns, I like to use starchy Russet potatoes. Yukon Gold potatoes will also work, but waxy potatoes won’t crisp up as nicely. Both of these varieties will achieve a crispy texture without the risk of crumbling.
Salt & Pepper: I keep things simple and just use salt and pepper to make delicious hash brown patties!
Cornstarch (Or Corn Flour): Corn flour helps the patties hold together and fry up nice and crispy! You can also use tapioca flour.
Onion Powder: Onion powder is completely optional but I think it adds a nice flavor. Garlic powder would also be delicious!
Oil (for frying): Any vegetable oil will work, but I typically use a high-heat oil like avocado oil is the best. Olive oil works too, but is not high-heat. For the healthiest option, try to avoid canola oil or peanut oil.
🔪 How To Make McDonald’s Hash Browns
If you ever wanted to learn how to make hash browns like McDonald’s restaurant, this is your chance! It’s super easy and I’m going to show you how to do it in just a few simple steps.
Be sure to also check out my video below to see how to make McDonald’s style hash browns in action!
Grate The Potatoes: Peel and grate the potatoes using a box grater.
Put Potatoes in Water: I place the grated potatoes into a bowl of cold water and stir until the water becomes cloudy.
Drain: I drain the water with a fine mesh sieve and transfer the shredded potatoes to a clean kitchen towel. Then, I squeeze out the excess water and transfer the potatoes to a large bowl.
Season Potatoes & Cook: Before cooking, I sprinkle the potatoes with salt and pepper to season and then stir to combine. Next, I heat a large pan over medium heat and put the seasoned potatoes into the pan. Then, I cook the potatoes for about 3 to 4 minutes until soft while stirring to ensure they don’t stick.
Transfer to Bowl: When soft, I transfer the cooked potatoes to a large mixing bowl. Next, I add the onion powder and cornstarch to the potato mixture and stir until well combined.
Shape Into Patties: First, I line a baking sheet with a piece of parchment paper and place ⅓ cup of the hashbrown mixture in a mound. Then, I repeat the process with the remaining potato mixture and finish by shaping all the mounds into rectangular potato patties.
Let Chill: After the patties are formed, I cover them and transfer them to the fridge for 30 minutes to chill. This step is important for helping the patties to firm up and cook well.
Fry Hash Browns: When ready, I heat oil in a frying pan and begin frying the hash browns in the hot oil until golden, for about 5-6 minutes on the first side.
Continue Cooking: Then, I flip the patties and continue to cook for another 5 minutes, or until golden on both sides. I use a slotted spoon to remove the patties from the hot oil and drain them on a paper towel or wire rack to get rid of any excess oil.
Serve Warm: Once cooked, I serve my homemade McDonald’s hashbrown patties warm with a dipping sauce or other breakfast foods.
Air Fryer Directions
You can also make my McDonald’s hash brown recipe in the air fryer! I’ve had great results with that method. They will be delicious, crispy, and use less oil just like my air fried smashed potatoes. Here are the steps:
Make The Mixture and Chill: Follow my recipe instructions. Making the mixture and forming and chilling the patties is exactly the same.
Preheat The Air Fryer: After my patties have chilled, I turn my air fryer on to 380 degrees Fahrenheit (190 degrees Celsius).
Air Fry: Before cooking, I brush both sides of the patties with oil and place them in a single layer in the air fryer basket. Do not overlap the patties. Then, I air fry my homemade McDonald’s hashbrown patties for about 12 minutes, flipping them halfway through.
💭 Expert Tips
My #1 Secret Tip for making my McDonald’s hashbrown copycat recipe is to use starchy potatoes like Russets. These potatoes contain less moisture and will result in super crispy McDonald’s hash brown patties!
Other Tips To Keep In Mind:
- Prep The Potatoes Properly: Use a box grater with large holes when grating the potatoes.
- Wash And Drain The Potatoes Well: Don’t forget to wash the grated potatoes to remove any excess starch. It’s also important to use a kitchen towel to remove as much excess water as possible. Both of these steps will create the best crispy texture.
- Don’t Over Cook The Grated Potatoes: The potatoes should be just slightly cooked the first time you add them to the pan (before mixing with the cornstarch), this should take approximately 3-4 minutes.
- Firmly Pack the Hash Brown Mounds: When shaping the hash browns press the mixture firmly together and carefully place the mounds on a sheet of parchment paper. This will help them stay together when cooking.
- Wet Your Hands For Shaping: Use damp hands or a wet spoon when shaping the hash browns to avoid the mixtures sticking to your hands.
- Use a Biscuit Cutter Or Cookie Cutter for Shaping: For perfectly shaped McDonald’s potato hash browns, you can use a biscuit cutter or a cookie cutter to create an even circle. Then gently press to flatten and press the sides to create a rectangle.
- Cook The Patties In A Single Layer: If cooking multiple patties at once, be sure to place them in an even layer in the non-stick skillet with no overlapping.
- Pan Fry At Medium Heat: Be careful not to overheat the cooking oil or your hash browns will burn on the outside and not fully cook on the inside. Opt for a medium heat or medium-high heat at the most.
📖 Variations
My McDonald’s hash browns copycat recipe is fantastic as is, but it can easily be customized. Just keep in mind that you don’t want to add anything that is going to prevent the patties from holding together. Here are some of my favorite variations:
Different Spices & Herbs: Next time you make these copycat McDonald’s hash browns, try them with different spices like garlic powder, parsley, rosemary, paprika, or basil.
Cheesy: Mix shredded cheddar or your favorite vegan cheese into the potato mixture before shaping into patties for a gooey, cheesy twist.
Spicy: Sprinkle chili powder, paprika, cayenne pepper, or hot sauce into the potato mixture to give your hash browns a spicy kick.
🍽 Serving Suggestions
While a traditional McDonald’s hash browns recipe isn’t the healthiest, my hash browns can be made into a tasty, balanced breakfast at home! They go great with these other dishes and sauces:
With Eggs: My McDonald’s potatoes recipe goes perfectly with eggs! It is super yummy with a low calorie omelette, courgette frittata, eggs in a pocket, regular scrambled eggs, or even egg avocado tomato toast! For a vegan option try it out with a delicious vegan frittata, or southwestern tofu scramble.
As A Side: Pair these homemade McDonald’s hash browns with these whole wheat healthy pancakes or spinach waffles. They are also yummy with breakfast fruit salad and all different kinds of toast like my buckwheat sourdough bread or homemade gluten free bread.
With Dipping Sauces: Hashbrowns are traditionally paired with ketchup, but taste amazing with other sauces like vegan garlic aioli, mustard BBQ sauce, vegan tartar sauce, or smoky red pepper crema!
Make A Sandwich: Turn this McDonald’s hash brown copycat recipe into a breakfast bagel sandwich with homemade vegan bagels, tofu cream cheese, tomatoes and spinach.
As A Base: Use the McDonald’s potato cake as your base for an alternative toast option! This is great for those who are gluten-free. Top with mashed avocado and freshly sliced tomatoes.
🧊 Storage Directions
Fridge: After I make my McDonald’s hash browns recipe I let the cooked patties cool completely to room temperature and then place them in an airtight container or wrap them tightly with plastic wrap. You can store them in the refrigerator for up to 4 days.
Freezer: I love making a big batch of copycat McDonald’s hashbrowns! Once the hash browns are cool, I place each one between layers of parchment paper to keep them from sticking together. Then, I put them all in a freezer bag or container. They will keep in the freezer for up to 2 months.
Reheating: To reheat, I normally place the hash browns on a baking tray in a warm oven or in a toaster. If frozen, there’s no need to let them thaw out before reheating. It will just take longer until they are warmed through and crispy.
❓Recipe FAQs
Why are my hash browns falling apart?
These hash brown patties can fall apart if there’s too much moisture in the grated potatoes. This is why it’s important to use low-moisture potatoes like Russets or Yukon Gold and squeeze out as much water as possible when making my McDonald’s hash browns recipe. Removing excess moisture helps the potatoes bind together better. Additionally, make sure to use a binding agent like cornstarch.
Can I use flour instead of cornstarch?
Yes, you can use flour instead of cornstarch. Both flour and cornstarch act as binders to help the patties stay together. If you’re not strictly gluten-free, all-purpose flour works well in my McDonald’s hashbrown copycat recipe.
How can I tell when it’s time to flip?
To know when it’s time to flip your hash browns, look for the edges turning golden brown and crispy. This usually takes about 5-7 minutes on medium heat in a skillet. The patties should release easily from the pan when they’re ready to flip.
Why are my patties sticking to the pan?
Potato patties can stick to the pan if it isn’t hot enough or there isn’t enough oil. Preheat your pan on medium-high heat before adding the patties and use enough oil to create a non-stick surface. Also, allow the patties to cook without moving them too soon. Letting them form a crust before attempting to flip them helps prevent sticking as well.
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📋 Recipe Card
🎥 Watch How to Make It
McDonald’s Hash Browns Recipe
My homemade McDonald’s hash browns recipe tastes just like the real thing but is much better for you! Naturally vegan and gluten-free, my version uses only a handful of fresh, simple ingredients with nothing artificial added. Plus, I’ve included directions for both pan frying and air frying to make these crispy potato patties a sure hit with your family!
Servings: 6
Calories: 141kcal
Ingredients
- 20 oz russet or yukon gold potatoes
- 1 tsp salt
- ¼ tsp pepper
- 4 tbsp corn starch
- ½ tsp onion powder optional
- 3 tbsp avocado oil for pan frying
Instructions
- Peel and grate the potatoes using a box grater.
- Place the grated potatoes into a bowl of cold water.
- Stir until the water becomes cloudy.
- Drain through a fine mess sieve and transfer the potato to a clean kitchen towel.
- Squeeze out excess liquid and transfer to a mixing bowl.
- Season with salt and pepper, stir until combined.
- Heat a large pan over a medium heat, transfer the grated potatoes to the pan and cook until soft, stirring to ensure they don’t stick for approximately 3-4 minutes.
- When soft transfer to a mixing bowl.
- Next, add the onion powder and cornflour. Stir until well combined.
- Line a baking tray with baking paper and place ⅓ cup of potato mixture in a mound.
- Repeat with remaining potato mixture.
- Shape the mounds into rectangle hash brown shapes.
- Cover and chill in the fridge for 30 minutes.
- Heat oil in a large pan.
- Pan fry the hash browns until golden, 5-6 minutes, flip and continue to cook for another 5 minutes or until golden on both sides.
- Remove from the oil with a slotted spatula, and drain on kitchen paper.
- Serve with your favorite dipping sauce.
Notes
- Starchy potatoes are best for this recipe as they hold together better when cooked, and create a nice crispy edge. Waxy potatoes have a higher moisture content that prevents them from forming that lovely crisp outer edge.
- Use a large holed box grater when grating the potatoes.
- Wash the grated potatoes helps to remove excess starch.
- Draining the grated potatoes in a kitchen towel removes excess water which helps the hash browns become crispy when cooked.
- Don’t over cook the potatoes in step 7. The potatoes should be just slightly cooked, this may take approximately 3-4 minutes.
- Onion powder is completely optional.
- Tapioca flour can be used instead of corn starch / cornflour.
- When shaping the hash brown press the mixture firmly together to have a nicely packed hash brown, this will help the hash brown stay together when cooking.
- Use damp hands or a wet spoon to shape the hash browns.
- Be careful no to have the cooking oil too high when cooking the hash browns as this will burn the outside quickly and not cook the insides.
- Cook until golden brown and be sure to drain on kitchen towel to remove excess oil from the hash browns.
- Cooked hash browns can be stored in the fridge for up to 4 days. To reheat place the hash browns on a baking tray in a warm oven or in a toaster.
- Hash browns can be covered and frozen for up to 2 months.
Nutrition
Serving: 1hash brown | Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 393mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g
Oh yum! These look so good with those crispy edges. I love that they are vegan and gluten-free.
Yes! You will love this recipe Tara!
The recipe was straightforward, and the result was a delightful, comforting breakfast treat that brought back fond memories. I highly recommend giving it a try for an easy, delicious start to your day!
Thanks Gianne!
We made homemade egg mcmuffins, and served them with these homemade hashbrowns – so perfect!
That sounds delicious! so glad you liked these Katherine!
So much better than McD’s they came out perfect and taste amazing, thanks so much!
Yay! Thank you Heather!
The kids and I really loved this copycat McDonald’s hash browns recipe. I think I’m going to make another big batch to freeze so we can make them anytime – thanks!
Aw yay! So happy to hear that Lauren! 🙂
To store the patties, should I freeze them before or after cooking them?
I would recommend freezing them after cooking them! Hope that helps!
Such a comforting, tasty addition to breakfast!
Thanks so much Caroline!
Hi can these be baked?
Hi Margaret! I honestly haven’t tested a baked version of this recipe, so I can’t tell you how they would turn out! They probably wouldn’t be as crispy and golden on the outside for sure if you did bake them – they may turn out more like oven fries. Hope that helps!
These tasted just like the real thing! Wow! Thank you for the recipe!
Great to hear Kristen! 🙂
These are my absolute favorite hash browns to order and I am so glad I can now have a recipe to do them at home! Excited to give these a try tomorrow; looks too good to pass up, indeed!
Yay! You will love this recipe Sara!
My husband is a huge breakfast eater and loves hash browns at least twice a week. I was buying them at Trader Joe’s, but these are better and cheaper!
Yes!! So happy to hear you loved this recipe Cynthia!