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