Breakfast
McDonald's Inspired Hash Browns
Golden, crispy hash browns with a crunchy exterior and fluffy potato center. They're perfect alongside eggs, breakfast sandwiches, or simply dipped in ketchup.
Inspired by McDonald's
Prep
20 min
Cook
12 min
Serves
4 servings
Difficulty
Medium
Method
Recipe notes
After rinsing, squeeze the grated potatoes until the towel feels nearly dry; moisture is the main enemy of crispness. Chilling the shaped patties firms the starch-and-egg binder so they survive the first flip.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked hash browns in a single layer for up to 3 days. Reheat at 400°F (205°C) in an oven or air fryer until hot and crisp; freeze shaped uncooked patties on a tray, then bag for up to 1 month and fry from frozen cautiously.
Make-ahead tips
Shape and freeze the patties up to 1 month ahead. If preparing the same day, keep grated potato submerged only until rinsing, then dry, bind, shape, and chill before the oil is heated.
What to serve with it
- - Egg and cheese breakfast sandwiches
- - Scrambled eggs and fruit
- - Ketchup or a mild breakfast sauce
Equipment needed
- - Box grater or food processor
- - Clean kitchen towel
- - Deep skillet, thermometer, and wire rack
Difficulty explained
Moisture removal, shaping, and maintaining 350°F (175°C) oil require more attention than the short ingredient list suggests.
Nutrition estimate
Calories
350
Protein
6g
Carbs
52g
Fat
14g
Sat. fat
2g
Fiber
4g
Sugar
2g
Sodium
610mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Yukon Gold potatoes
Use an equal weight of Yukon Gold potatoes.
Canola oil
Use canola oil in the same amount.
Arrowroot starch
Use an equal amount of arrowroot starch for thickening or crisp coatings.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- If patties break apart, the potatoes were too wet or insufficiently chilled; squeeze again and freeze until firm.
- Oil below 350°F (175°C) produces greasy hash browns; fry small batches and let the temperature recover.
- Never lower wet or ice-coated patties into hot oil, and never leave frying oil unattended.
Nutrition Context
- Potatoes supply carbohydrates, potassium, and some fiber, while frying oil contributes a meaningful share of calories and fat.
- Baking or air-frying with measured oil changes the nutrition substantially, as does patty size and actual oil absorption.
FAQ
Why must I squeeze the potatoes so dry?
Surface water creates steam and prevents a crisp crust. Twist the grated potatoes firmly in a clean towel until almost no moisture comes out.
What does cornstarch do in the patties?
Cornstarch absorbs remaining moisture and helps bind the shreds into a crisp shell. Too much can make the center pasty.
Why freeze the shaped hash browns?
A short freeze firms the patties so they keep clean edges when lowered into hot oil. They should be firm, not frozen solid.
Can I air fry these hash browns?
Yes. Spray both sides generously with oil and air fry at about 390 F, flipping once, until deep golden and cooked through.
How do I reheat them without losing crispness?
Use a 400 F oven or air fryer until hot and crisp. Refrigerate cooked patties promptly and avoid the microwave, which softens the crust.
What sides pair best with this dish?
Good pairings include Egg and cheese breakfast sandwiches; Scrambled eggs and fruit; Ketchup or a mild breakfast sauce. Choose one or two based on how substantial you want the meal to be.