McDonald’s Hash Browns Copycat Recipe

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McDonald’s-Style Hash Browns – The Ultimate Homemade Guide

McDonald’s hash browns are one of the most loved breakfast sides in the world. Crispy on the outside, soft and fluffy on the inside, and perfectly seasoned, they are simple yet incredibly satisfying. While they may look basic, the secret behind their irresistible texture and flavor lies in technique rather than complicated ingredients. The good news is that you can recreate these famous hash browns at home using just a few pantry staples and the right method.



This detailed guide covers everything you need to know about making hash browns that taste and look just like the fast-food favorite.

What Makes McDonald’s Hash Browns So Special?

Unlike chunky breakfast potatoes or shredded hash browns, McDonald’s hash browns are finely grated, tightly packed, and shaped into thin golden patties. This structure allows the outside to fry until deeply crispy while the inside remains tender and slightly creamy.

The use of starch as a binding agent also gives them their signature texture — firm enough to hold together, yet soft when bitten into. The uniform shape helps them cook evenly and develop that iconic golden crust.

Ingredients You Need

You only need a few basic ingredients to make this recipe at home:

  • Russet potatoes – These are best because they contain a high amount of starch, which helps create crispiness.

  • Cornstarch – This binds the potatoes and creates a crunchy exterior.

  • Salt – Enhances the potato flavor.

  • Black pepper – Adds mild heat and depth.

  • Oil for frying – Use an oil with a high smoke point such as canola, peanut, or vegetable oil.

That’s it. No complicated seasonings or additives are required.



Preparation Time

This recipe is fast and simple:

  • Preparation: 10 minutes

  • Cooking: 15 minutes

  • Total time: About 25 minutes

It’s perfect for busy mornings, brunch, or meal prep.



Step-by-Step Method

1. Peel and Grate the Potatoes

Peel your potatoes and grate them using the fine or medium side of a grater. The smaller the shreds, the closer your hash browns will be to the McDonald’s texture.

2. Soak the Potatoes

Place the grated potatoes in a bowl of cold water. This step removes excess starch, which prevents the hash browns from becoming gummy.

Let them soak for about 2–3 minutes.

3. Drain and Dry

Drain the potatoes and squeeze them very well using a clean towel or cheesecloth. Removing moisture is the most important step — dry potatoes equal crispy hash browns.

4. Season and Bind

Transfer the potatoes to a bowl. Add salt, pepper, and cornstarch. Mix until the potatoes are evenly coated.

The mixture should feel slightly sticky but not wet.

5. Shape the Patties

Take small portions of the mixture and shape them into thin rectangular or oval patties, similar to McDonald’s hash browns. Press them firmly so they hold together.

6. Heat the Oil

Heat oil in a pan over medium-high heat. The oil should be hot enough that a small piece of potato sizzles immediately when added.

7. Fry Until Golden

Carefully place the patties into the hot oil. Fry for 3–4 minutes on each side until golden brown and crispy.

Do not overcrowd the pan, or the temperature will drop and the hash browns will become soggy.

8. Drain and Serve

Remove the hash browns and place them on paper towels to absorb excess oil. Serve immediately while hot and crispy.



Pro Tips for Perfect Hash Browns

  • Dry potatoes are key: Even a small amount of moisture will prevent crisping.

  • Use thin patties: Thicker patties stay soft inside and don’t crisp evenly.

  • Don’t move them too early: Let them form a crust before flipping.

  • Double frying creates extra crunch: Fry once, let them rest for a minute, then fry again for ultimate crispiness.

Texture and Flavor

These hash browns are crispy on the outside with a soft, potato-filled interior. The cornstarch creates a light crust that mimics the restaurant version. The seasoning keeps the flavor simple, clean, and perfectly balanced.

They taste amazing on their own but are even better with eggs, breakfast sandwiches, or ketchup.

Storage and Reheating

Storing

Let them cool completely and store in an airtight container.

  • In the refrigerator: Up to 3 days

  • In the freezer: Up to 2 months

Reheating

For best results, reheat in an oven or air fryer at 190°C (375°F) for about 10 minutes. This restores the crispiness.
Avoid microwaving if you want them crunchy.

Variations

You can customize these hash browns easily:

  • Cheese hash browns: Add grated cheddar to the potato mix.

  • Spicy hash browns: Mix in paprika or chili powder.

  • Garlic herb: Add garlic powder and dried herbs for more flavor.

  • Air-fried version: Lightly spray with oil and cook in an air fryer until golden.


What to Serve with Hash Browns

These hash browns pair perfectly with:

  • Fried or scrambled eggs

  • Breakfast sandwiches

  • Bacon or sausage

  • Pancakes or waffles

  • Avocado toast

They can even be served as a side for burgers or wraps.

Conclusion

Making McDonald’s-style hash browns at home is easier than you think. With just potatoes, seasoning, starch, and oil, you can recreate that famous crispy, golden breakfast favorite. The secret lies in removing moisture, shaping the patties well, and frying them properly.

Once you master this recipe, you’ll never need frozen hash browns again. Every bite delivers crunchy perfection with a soft potato center  exactly what makes this classic so irresistible.

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