Homemade McDonald’s Hash Browns

Homemade McDonald’s Hash Browns bring the crispy, golden-brown perfection of your favorite fast-food breakfast straight to your kitchen. These iconic hash browns are known for their signature oval shape, crispy exterior, and fluffy, seasoned potato interior. With just a few pantry ingredients and simple steps, you can recreate the magic of this beloved breakfast classic at home—fresh, flavorful, and free from preservatives or additives.

Whether you’re preparing a cozy weekend brunch, planning a breakfast-for-dinner spread, or simply craving that nostalgic fast-food crunch, these homemade hash browns deliver the same satisfying experience with even better flavor and texture. The process is surprisingly straightforward, and the results are irresistibly good. Once you try these, you may never go back to the drive-thru again.

Why You’ll Love This Recipe

You’ll love this homemade McDonald’s Hash Browns recipe for its authentic taste, crispy texture, and wholesome ingredients. These hash browns are golden and crisp on the outside while staying tender and flavorful on the inside—just like the original, but even better because they’re fresh from your kitchen.

They’re easy to make in batches and freeze well, making them ideal for quick breakfasts all week long. Plus, they’re completely customizable—you can adjust the seasoning, choose your preferred oil, or even switch up the potato variety for different textures. Whether pan-fried or baked, this recipe delivers crisp, restaurant-style hash browns every single time.

Preparation Time and Servings:

• Prep time: 20 minutes
• Cook time: 10 minutes per batch
• Total time: 30–40 minutes
• Yield: 6 hash browns
• Serving Size: 1 hash brown patty

Nutritional Information (per serving):

• Calories: 210
• Carbohydrates: 23g
• Protein: 2g
• Fat: 12g
• Fiber: 2g
• Sugar: 1g

Ingredients

For the hash browns:

• 3 medium Russet potatoes (about 600g), peeled
• 2 tablespoons cornstarch
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional for extra binding)
• Neutral oil (vegetable, sunflower, or avocado oil) for frying

Step-by-Step Instructions

1. Grate the potatoes

• Peel and grate the potatoes using a box grater or food processor.
• Transfer grated potatoes to a large bowl of cold water and let soak for 5–10 minutes to remove excess starch. This helps achieve a crisp texture.

2. Drain and dry thoroughly

• Drain the soaked potatoes and place them in a clean kitchen towel or cheesecloth.
• Squeeze out as much moisture as possible—this step is essential for crispy hash browns.
• Spread the potatoes on a paper towel and pat dry again, if needed.

3. Season and mix

• Transfer the dried potatoes to a mixing bowl.
• Add cornstarch, onion powder, garlic powder, salt, pepper, and flour (if using).
• Mix well with your hands or a spatula until fully combined and slightly tacky.

4. Shape the hash browns

• Divide the mixture into 6 equal portions.
• Shape each into an oval or rectangular patty, about 1cm (½ inch) thick. Compact them well so they hold their shape during cooking.

5. Fry the hash browns

• Heat oil (about ½ inch deep) in a large nonstick or cast-iron skillet over medium heat.
• Once hot, carefully add the hash brown patties, a few at a time, without overcrowding.
• Fry for 3–4 minutes per side, or until golden brown and crispy.
• Transfer to a paper towel-lined plate to drain excess oil.
• Season immediately with a light sprinkle of salt.

6. Serve hot

• Enjoy your homemade hash browns fresh and crispy, served on their own or alongside eggs, toast, or your favorite breakfast sandwich.

Ingredient Background

Russet potatoes are the best choice for hash browns due to their high starch content, which helps achieve the signature fluffy interior and crispy exterior. Soaking the grated potatoes removes surface starch and prevents sogginess, while cornstarch and flour help bind the mixture for a cohesive patty that holds its shape during frying.

Onion and garlic powder add subtle depth and savory flavor without overpowering the simple, clean taste of the potatoes. The oil you choose for frying should have a high smoke point and neutral flavor to allow the potato to shine.

Technique Tips

Squeeze the grated potatoes thoroughly to remove all excess moisture—this is the most important step for getting crispy hash browns. Compact the patties well before frying, and chill them for 10 minutes before cooking if needed to help them hold shape.

Make sure your oil is hot before adding the patties. If it’s too cool, the hash browns will absorb oil and become greasy. Flip carefully with a wide spatula to avoid breaking the patties, and don’t rush the cooking—allow them to crisp fully before flipping.

Alternative Presentation Ideas

Instead of forming oval patties, try shaping the hash browns into rounds for a more traditional look, or mini rounds for bite-sized breakfast snacks. You can also use a ring mold for perfectly shaped discs.

Another fun idea is to serve them as a base for breakfast stacks—top with avocado slices, a poached egg, and herbs for a stylish brunch dish. Or cut them into squares and layer with cheese and egg for a hash brown sandwich.

Additional Tips for Success

If your mixture feels too dry, add a teaspoon of water or an extra pinch of flour. If too wet, squeeze the potatoes again or add more cornstarch. Avoid flipping the hash browns too early; let them develop a crisp crust before turning.

Keep the cooked hash browns warm in a 100°C (200°F) oven while you fry the remaining batch. Serve immediately for the best crunch, as they tend to soften slightly after cooling.

Recipe Variations

Add grated onion or chopped green onions to the potato mixture for a more savory twist. You can also mix in shredded cheese, chopped parsley, or even finely diced bell peppers for color and flavor.

For a spicier version, add a pinch of cayenne pepper or paprika. You can also brush the cooked patties with melted butter and sprinkle with chopped herbs or seasoning blends for a gourmet finish.

Freezing and Storage

To store leftover hash browns, let them cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or toaster oven to restore crispness.

To freeze, place uncooked patties on a parchment-lined tray and freeze until solid. Transfer to freezer bags and store for up to 2 months. Cook from frozen, adding an extra 1–2 minutes to frying time, or bake in a preheated 200°C (400°F) oven until crisp and golden.

Healthier Twist Ideas

For a lighter version, reduce the oil and bake the hash browns instead of frying. Arrange patties on a parchment-lined baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 20–25 minutes, flipping halfway through.

Alternatively, air fry the patties at 200°C (400°F) for 10–12 minutes for a healthier, crispy result with less oil. Use olive oil spray instead of deep frying for a lower-fat option.

Serving Suggestions for Events

These homemade hash browns are a great addition to brunch buffets, breakfast bars, or party platters. Serve them stacked with dipping sauces like spicy ketchup, garlic mayo, or herb aioli for a crowd-pleasing appetizer.

They’re also ideal for breakfast sandwich stations—set out a variety of fillings like egg, cheese, sautéed veggies, and sauces so guests can build their own custom hash brown sandwiches.

Special Equipment

• Box grater or food processor
• Mixing bowls
• Skillet or frying pan
• Spatula
• Cheesecloth or clean kitchen towel for draining
• Thermometer (optional, for oil temperature)

Frequently Asked Questions

1. What’s the best type of potato to use?

• Russet potatoes are best due to their high starch content and fluffy texture. Yukon Golds work too but are slightly waxier.

2. Do I have to soak the potatoes?

• Yes, soaking removes excess starch and helps the hash browns crisp better during frying.

3. Can I bake these instead of frying?

• Absolutely. Brush or spray with oil and bake at 220°C (425°F) for 20–25 minutes, flipping once.

4. Why are my hash browns falling apart?

• They may need more starch or were not packed tightly enough. Add a bit more flour or cornstarch and compact well before frying.

5. How do I know when the oil is hot enough?

• Test with a small bit of potato—it should sizzle immediately. Aim for around 180°C (350°F) for optimal frying.

6. Can I make these in advance?

• Yes, form the patties and refrigerate or freeze them until ready to cook. They fry well from chilled or frozen.

7. Can I make mini hash browns?

• Yes! Use smaller scoops and shape into bite-sized rounds. Reduce frying time slightly.

8. Can I make this recipe dairy-free or gluten-free?

• Yes. It’s naturally dairy-free, and you can skip the flour or use a gluten-free flour blend if needed.

Conclusion

Homemade McDonald’s Hash Browns are a fun, delicious way to bring your favorite breakfast flavors into your own kitchen. With their crispy golden exterior and soft, savory interior, they deliver the same comfort and satisfaction as the original, made fresher and better with simple ingredients and love.

Perfect for busy mornings, weekend brunches, or anytime cravings, these hash browns are easy to prepare, versatile, and crowd-pleasing. Once you try making them at home, you’ll discover how easy it is to recreate this classic favorite—and why it’s worth skipping the drive-thru for good.

Print