McDonald's Style Hashbrowns
McDonald's Style Hashbrowns
Ingredients
- 3 russet potatoes, large, peeled and grated
- 2 tablespoons kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 egg, whole
- 1/2 cup cornstarch
- as needed frying oil
Instructions
- 1
Peel the 3 large russet potatoes. Using a box grater or food processor, grate the peeled potatoes into a large bowl. Rinse the grated potatoes thoroughly under cold water in a colander until the water runs clear. This removes excess starch.
⏱️ 5 min
- 2
Transfer the rinsed potatoes to a clean kitchen towel or several layers of paper towels. Gather the edges of the towel and twist tightly, squeezing out as much water as possible from the grated potatoes. This step is crucial for crispy hashbrowns.
⏱️ 10 min
- 3
Place the squeezed, dry potatoes into a large mixing bowl. Add the 2 tablespoons of kosher salt, 1 teaspoon of onion powder, 1/2 teaspoon of white pepper, 1/2 teaspoon of MSG, 1 teaspoon of garlic powder, 1 whole egg, and 1/2 cup of cornstarch. Mix all ingredients thoroughly with your hands until well combined. Ensure there is no standing water at the bottom of the bowl.
⏱️ 5 min
- 4
Line a baking sheet with parchment paper. Transfer the potato mixture onto the lined baking sheet. Using your hands or a spatula, flatten the mixture evenly into a 1/2-inch thick sheet. Ensure the thickness is consistent for even freezing and cooking.
⏱️ 5 min
- 5
Place the baking sheet with the flattened potato mixture into the freezer. Freeze until the sheet is completely solid, which will take at least 3 hours.
⏱️ 180 min
- 6
Once the potato sheet is frozen solid, remove it from the freezer. Using a sharp knife, cut and shape the frozen sheet into individual hashbrowns. You can cut them into rectangles or ovals, similar to the McDonald's style.
⏱️ 5 min
- 7
In a deep skillet or Dutch oven, heat enough frying oil to 375°F. Use a thermometer to ensure the oil reaches the correct temperature. Carefully place the frozen hashbrowns into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 5 min•🌡️ 375
- 8
Fry the hashbrowns for 3-5 minutes per side, or until they are golden brown and deliciously crispy. Once cooked, remove the hashbrowns from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min
- 9
Serve the hot, crispy hashbrowns immediately as a delicious side for breakfast or any meal.
Kitchen Tools
Nutrition Facts (per serving)
McDonald's Style Hashbrowns
- 3 russet potatoes, large, peeled and grated
- 2 tablespoons kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon MSG
- 1 teaspoon garlic powder
- 1 egg, whole
- 1/2 cup cornstarch
- as needed frying oil
Instructions
- 1
Peel the 3 large russet potatoes. Using a box grater or food processor, grate the peeled potatoes into a large bowl. Rinse the grated potatoes thoroughly under cold water in a colander until the water runs clear. This removes excess starch.
⏱️ 5 min - 2
Transfer the rinsed potatoes to a clean kitchen towel or several layers of paper towels. Gather the edges of the towel and twist tightly, squeezing out as much water as possible from the grated potatoes. This step is crucial for crispy hashbrowns.
⏱️ 10 min - 3
Place the squeezed, dry potatoes into a large mixing bowl. Add the 2 tablespoons of kosher salt, 1 teaspoon of onion powder, 1/2 teaspoon of white pepper, 1/2 teaspoon of MSG, 1 teaspoon of garlic powder, 1 whole egg, and 1/2 cup of cornstarch. Mix all ingredients thoroughly with your hands until well combined. Ensure there is no standing water at the bottom of the bowl.
⏱️ 5 min - 4
Line a baking sheet with parchment paper. Transfer the potato mixture onto the lined baking sheet. Using your hands or a spatula, flatten the mixture evenly into a 1/2-inch thick sheet. Ensure the thickness is consistent for even freezing and cooking.
⏱️ 5 min - 5
Place the baking sheet with the flattened potato mixture into the freezer. Freeze until the sheet is completely solid, which will take at least 3 hours.
⏱️ 180 min - 6
Once the potato sheet is frozen solid, remove it from the freezer. Using a sharp knife, cut and shape the frozen sheet into individual hashbrowns. You can cut them into rectangles or ovals, similar to the McDonald's style.
⏱️ 5 min - 7
In a deep skillet or Dutch oven, heat enough frying oil to 375°F. Use a thermometer to ensure the oil reaches the correct temperature. Carefully place the frozen hashbrowns into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 5 min•🌡️ 375 - 8
Fry the hashbrowns for 3-5 minutes per side, or until they are golden brown and deliciously crispy. Once cooked, remove the hashbrowns from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min - 9
Serve the hot, crispy hashbrowns immediately as a delicious side for breakfast or any meal.