Homemade McDonald's Hash Browns
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"(3.8x7.6) 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
Tried this recipe?Let us know how it was!