McDonald's is hailed as having one of the best fast food breakfast menus, from their Egg McMuffin to their Sausage Burrito. However, no McDonald's breakfast is complete without a side of their universally beloved hash browns. McDonald's hash browns are somehow perfectly crispy on the outside and soft on the inside, like a potato-themed chicken nugget.
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Since McDonald's serves all-day breakfast, you can enjoy these delicious breakfast sides whenever. Just head to McDonald's, dip your oval-shaped hash brown in ketchup, and enjoy the epitome of a yummy breakfast bite.
McDonald's Hash Browns
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If you're ever wanting the signature taste and texture of this tasty, carb-filled menu item without leaving your house to pick up food, you can make McDonald's hash browns from scratch, for a just as yummy result. Although most people don't have fryers like those of McDonald's, using a skillet will produce a yummier (and healthier) version of this breakfast classic.
The ingredients of the McDonald's hash browns as listed on the website are: Potatoes, Vegetable Oil (canola Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Salt, Corn Flour, Dehydrated Potato, Dextrose, Sodium Acid Pyrophosphate (maintain Color), Extractives Of Black Pepper. *natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.
Most people don't have access to things like Natural Beef Flavor, which is also an ingredient in McDonald's French fries. We made do with the ingredients that are accessible, so although this copycat recipe isn't the exact same as what McDonald's serves, it's pretty darn close. This copycat recipe is gluten-free and vegan friendly. The only thing to keep in mind is that the potato patties need to be frozen before being cooked, so plan ahead!
How to Make Copycat McDonald's Hash Browns
Lydia Greene
Start by peeling your potatoes and placing your peeled potatoes in a bowl of cold water so that they maintain their color.
In a medium saucepan, bring 3 cups of water to boil on the stove. Add in the salt and sugar, stirring to dissolve it. As your water heats up, grate the potatoes through the large holes of a box grater into a large bowl.
Add potatoes to the boiling water and cook for 3 minutes. Place the potatoes in a strainer and run them under cold water to stop the cooking process, like you would when blanching.
Move the potatoes to a cheesecloth-lined strainer and squeeze out the extra water. Don't squeeze all of it out- you want a small amount remaining- but your grated potatoes shouldn't be soaking wet or dripping water.
Transfer your potatoes to a medium bowl, and add in the rice flour, corn flour, onion powder and white pepper. Mix together until fully combined. Form four oval patties, about 1/4 cup each.
Place your hash brown patties in the freezer in a freezer-safe container like a Tupperware or ziplock bag. Leave them for 1-3 hours, until they're totally hardened.
In a large skillet, heat oil on medium heat until lightly simmering. Add the hash brown patties to the hot oil. Once the patties are golden brown and crispy, flip to cook the other side. Each side should be fried for about 5 minutes, and the inside should still be soft.
Transfer the hash browns to a plate lined with paper towels. Serve hot with ketchup and enjoy this McDonald's classic from your own home!
McDonald's Hash Browns
Ingredients
- 10.5 ounces russet potatoes
- 3 cups water
- 3 tablespoons kosher salt
- 1 tablespoon granulated white sugar
- 2 tablespoons potato flour
- 1 tablespoon corn flour
- 1 teaspoon onion powder
- 1/4 teaspoon white pepper
Instructions
- Start by peeling your potatoes and placing your peeled potatoes in a bowl of cold water so that they maintain their color.
- In a medium saucepan, bring 3 cups of water to boil on the stove. Add in the salt and sugar, stirring to dissolve it.
- As your water heats up, grate the potatoes through the large holes of a box grater into a large bowl.
- Add potatoes to the boiling water and cook for 3 minutes.
- Place the potatoes in a strainer and run them under cold water to stop the cooking process, like you would when blanching.
- Move the potatoes to a cheesecloth-lined strainer and squeeze out the extra water. Don't squeeze all of it out- you want a small amount remaining- but your grated potatoes shouldn't be soaking wet or dripping water.
- Transfer your potatoes to a medium bowl, and add in the rice flour, corn flour, onion powder and white pepper. Mix together until fully combined.
- Form four oval patties, about 1/4 cup each.
- Place your hash brown patties in the freezer in a freezer-safe container like a Tupperware or ziplock bag. Leave them for 1-3 hours, until they're totally hardened.
- In a large skillet, heat oil on medium heat until lightly simmering. Add the hash brown patties to the hot oil.
- Once the patties are golden brown and crispy, flip to cook the other side. Each side should be fried for about 5 minutes, and the inside should still be soft.
- Transfer the hash browns to a plate lined with paper towels. Serve hot with ketchup and enjoy this McDonald's classic from your own home!
