Description
Irresistible Homemade McDonald’s Hash Browns Recipe — perfect for quick breakfasts and weekend brunch meal prep. Makes 4 crispy pats in 35 minutes with 7 simple ingredients.
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
- Fridge (cooked pats): Place cooled hash brown pats in a single layer in an airtight container lined with paper towel. Refrigerate for up to 3 days. The paper towel absorbs residual oil and prevents sogginess. Reheat in a skillet rather than microwaving to restore crispness. Always ensure pats cool to room temperature before sealing the container.
- Freezer (cooked or par-fried): Arrange pats on a parchment-lined baking sheet and freeze uncovered for 2 hours, then stack with parchment squares between each pat inside a freezer-safe zip-top bag. Store for up to 2 months. Label bags with the date. No thawing is needed before reheating—cook directly from frozen for best texture.
- Oven Reheat: Preheat oven to 200 °C (400 °F). Place refrigerated or frozen pats on a wire rack set over a baking sheet. Bake for 10 minutes for fridge pats or 15 minutes from frozen, flipping halfway. The rack allows air circulation underneath, re-crisping both sides evenly without extra oil.
- Microwave Reheat: Place one pat on a paper-towel-lined plate and microwave on high for 45 seconds from the fridge or 90 seconds from frozen. The exterior won’t be as crispy as other methods, but this is the fastest option. Follow with 30 seconds in a hot dry skillet if crunch matters to you.
- Air Fryer Reheat: Set air fryer to 190 °C (375 °F). Place pats in a single layer—no overlapping—and reheat for 5 minutes from the fridge or 8 minutes from frozen. Flip once halfway through. The circulating hot air restores a golden, shatteringly crisp shell with zero added oil, following food storage guidelines for safe reheating.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts & Sweets
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 large
- Calories: 178 calories
- Sugar: 1g
- Sodium: 298mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg