Crispy Homemade Hash Browns (Mcdonalds Style) Recipe
These crispy homemade hash browns capture the nostalgic fast-food magic we all adore.
Memories of golden-brown potato goodness transport you back to childhood breakfast moments.
Recreating that iconic rectangular shape requires specific techniques and careful preparation.
Mastering the perfect crisp exterior and soft interior demands precise potato selection and strategic cooking methods.
Salt and seasoning play crucial roles in mimicking the classic restaurant-style flavor profile.
Potato enthusiasts will appreciate the simple yet transformative steps that unlock restaurant-quality results.
Step into your kitchen and craft these irresistible hash browns that rival any drive-thru experience.
FAQs
Rinsing removes excess starch, which helps the hash browns become crispier and prevents them from sticking together during cooking.
Starchy potatoes like Russet or Idaho work best because they hold their shape and create a crispy exterior when fried.
Coating the potatoes with cornstarch and frying them at the right temperature helps create a golden, crispy exterior while maintaining a soft interior.
Freezing is optional but can help the hash browns maintain their shape and create an extra crispy texture when fried.
Homemade Hash Browns Like McDonald’s Favorite
Ingredients for Classic McDonald’s Style Hash Browns
For the Main Ingredients:For the Seasonings and Coatings:For the Cooking Components:How to Cook Crispy Hash Browns at Home
Step 1: Prepare Potato Base
Grab your potatoes and peel them carefully. Slice the potatoes into thin, uniform strips, then chop them into small, bite-sized chunks.
Rinse the potato pieces under cold running water, swirling them around to wash away excess starch until the water runs clear.
Step 2: Initial Potato Cooking
Warm a skillet with a light coating of oil over medium heat.
Spread the potato pieces evenly in the pan. Cook the potatoes, stirring occasionally, until they become tender but still maintain their shape.
Sprinkle salt over the potatoes while cooking to enhance their flavor.
Step 3: Create Hash Brown Mixture
Transfer the cooked potatoes to a mixing bowl.
Dust the potatoes with cornstarch, using your hands or a spatula to ensure every piece gets an even, light coating. This will help create that crispy exterior we all love.
Step 4: Form Hash Brown Shapes
Gently press and mold the potato mixture into classic oval shapes, just like the iconic McDonald’s hash browns. If you’re not cooking immediately, you can place these shaped hash browns on a tray and freeze them for later use.
Step 5: Fry to Golden Perfection
Heat a generous amount of oil in a frying pan over medium heat. Carefully place the hash brown ovals into the hot oil.
Fry each side for 5-7 minutes, watching for that beautiful golden-brown color and crispy texture. The key is patience – let them develop a gorgeous crunch.
Step 6: Serve and Enjoy
Once perfectly golden and crispy, remove the hash browns from the oil. Let them drain on a paper towel to remove excess oil.
Serve hot and enjoy your homemade McDonald’s-style hash browns with your favorite breakfast sides or as a delicious snack.
Tips for Perfect Hash Browns Every Time
Variations on Classic Hash Browns
What Goes Well with Homemade Hash Browns
Best Storage for Homemade Hash Browns
Place cooled hash browns in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 3 days.
Wrap individual hash browns in plastic wrap, then store in a freezer-safe bag. Freeze for maximum 1 month to maintain crispy texture.
Preheat oven to 400°F. Arrange hash browns on a baking sheet, bake for 10-12 minutes until heated through and crispy. Avoid microwave to prevent soggy results.
Cook frozen hash browns at 375°F for 3-4 minutes, flipping halfway. Ensure crisp exterior and hot center without additional oil.
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Homemade Hash Browns (Mcdonalds Style) Recipe
- Total Time: 45 minutes
- Yield: 45 1x
Description
Crispy golden McDonald’s-style homemade hash browns deliver restaurant-quality breakfast perfection right from your kitchen. Potato shreds seasoned with salt and pepper create a crunchy exterior that crackles with each satisfying bite, inviting you to savor breakfast nostalgia.
Ingredients
Potatoes
- 45 potatoes (or approximately 2.25 kilograms / 5 pounds)
Starches
- 6 tablespoons cornstarch
Seasonings and Oils
- 1 teaspoon salt
- 2 tablespoons cooking oil (plus additional oil for frying)
Instructions
- Meticulously peel potatoes and transform them into fine, uniform cubes using a sharp knife.
- Thoroughly rinse potato pieces under cold running water to eliminate excess starch, creating a cleaner texture.
- Select a non-stick skillet and warm a thin layer of oil over medium heat until shimmering.
- Distribute potato chunks evenly across the pan, allowing them to cook gently until softened but maintaining structural integrity, seasoning with salt during the process.
- Transfer cooked potatoes to a mixing bowl and sprinkle cornstarch, carefully folding to ensure each piece receives an even, light coating.
- Craft the potato mixture into classic oblong shapes reminiscent of fast-food hash browns, pressing firmly to compact the ingredients.
- For advanced preparation, arrange shaped hash browns on a freezer-safe tray and store until ready to cook.
- Heat oil in a skillet to 375°F, creating an ideal frying environment with consistent temperature.
- Carefully place hash browns into the hot oil, cooking for approximately 4-6 minutes per side until achieving a deep golden-brown exterior and crispy texture.
- Extract hash browns using a slotted spatula and rest on absorbent paper towels to eliminate excess oil before serving.
Notes
- Rinsing potatoes thoroughly helps eliminate excess starch, ensuring a crispier and less gummy texture in your hash browns.
- The light cornstarch dusting creates a delightful golden-brown exterior and helps prevent the potatoes from sticking together during frying.
- Prepare a batch in advance and freeze uncooked hash browns for quick breakfast solutions, saving time on busy mornings.
- Maintain medium heat to achieve a perfectly crisp outside while keeping the interior soft and potato-like, mimicking the classic McDonald’s style.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 45
- Calories: 47 kcal
- Sugar: 0.3 g
- Sodium: 13 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.