Description
Crispy, golden homemade hash browns that deliver the same crunch as McDonald’s with a simple technique of soaking, drying, and frying.
Ingredients
Scale
- 800 g (about 3 medium) Russet or Yukon Gold potatoes
- 15 g (1 tbsp) potato starch or cornstarch
- 6 g (1 tsp) kosher salt plus more to finish
- ¼ tsp black pepper (optional)
- 120 ml (½ cup) neutral oil (canola, vegetable, or light sunflower)
- ½ tsp onion powder (optional)
- ¼ tsp ground paprika (optional)
Instructions
- Grate the potatoes and soak in cold water for 2–4 minutes to release surface starch. Drain and rinse.
- Dry the potato shreds thoroughly using a clean towel until no moisture remains.
- Toss the dried shreds with potato starch, kosher salt, and black pepper in a bowl.
- Divide the mixture into 4 equal portions and shape into flat disks.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry the patties for 3–4 minutes on each side until golden brown.
- Season with salt while hot and serve immediately for the best texture.
Notes
For best results, ensure the oil is hot before adding patties and dry the potato shreds thoroughly to avoid soggy hash browns.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hash brown
- Calories: 285
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg