Homemade McDonald’s Hash Browns

Here’s how to make a homemade version of those famous fried pucks of potato. You can make them cheese-stuffed, too.

Homemade hash browns on rack.

Homemade McDonald’s Hash Browns

4.67 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 213 kcal

Equipment

  • heavy-bottomed skillet
  • strainer

Ingredients
 
 

  • 2 Yukon gold potatoes medium, 10oz.(300 g.)
  • 1 Russet potato large, 10oz.(300 g.)
  • 1 tsp. Kosher salt
  • 6 tbsp. corn starch
  • 2 tbsp. vegetable oil for sautéing
  • 2 C. vegetable oil for frying, This amount will vary depending on the size of your skillet. You'll want the oil to be slightly deeper than the thickness of your hash browns ~1/2".
  • 3 slices mozzerella cheese pre-sliced

Instructions
 

Preparing the Potato Mixture

  • Peel and rinse the potatoes.
  • Slice the potatoes ~1/16"(2 mm) thick. Then into sticks ~1/4"(4 mm) and crosswise into cubes ~1/4"(4 mm).
  • Place the chopped potatoes into a strainer and pour over ~8 cups of water to rinse out the potato starch. Allow the potatoes to drain into a bowl and shake thoroughly to remove any excess water.
  • Heat 2 tablespoons of oil in a skillet on medium heat. Add the chopped potatoes and salt. Stir to make sure the potatoes are coated in oil. Cook 5-6 minutes while gently stirring until tender, but not mushy.
  • Transfer to a large bowl.
  • While the potatoes are still hot, add the cornstarch. Mix well. The potatoes should hold their shape when pressed into a patty.

Shaping Plain Hash Browns

  • Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.
  • Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that's a little less than a 1/2"(1 cm) thick.
  • Use a knife and cut out rectangles that measure ~2 1/2"x4" (6.3 x 10 cm). Gently round the corners of the rectangles.

Shaping Cheese-filled Hash Browns (optional)

  • Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.
  • Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that's a little less than a 1/4 "(0.5 cm) thick.
  • Use a knife and cut out rectangles that measure ~2 1/2"x4" (6.3 x 10 cm).
  • Cut the cheese slices into 1 1/2"x3"(3.8×7.6) pieces.
  • Place a measured slice of cheese on top of a rectangle of potato. Cover with another rectangle and roll gently with the rolling pin to stick the two halves together. Gently round the corners.

Frying

  • Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns ~1/2"(1.3 cm).
  • Heat the oil to 325˚F(163˚C).
  • Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn't stick to the bottom of the pan.
  • Fry for a couple of minutes. The edges should start turning golden. Carefully flip to the other side. I found it helpful to use another spatula to assist with the filp and reduce any splattering.
  • Fry the other side for a couple of minutes. Flip again for even browning. Drain to a paper towel-lined rack. Serve immediately.

Notes

This recipe was adapted from 매일맛나 delicious day.

Nutrition

Calories: 213kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 414mgPotassium: 398mgFiber: 2gSugar: 1gVitamin A: 97IUVitamin C: 13mgCalcium: 83mgIron: 1mg
Keyword copy cat recipe, crispy, deep fried, hash browns, Homemade, McDonald’s, potatoes
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