Name: Homemade McDonald’s Hash Browns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 medium Russet potatoes (about 600 g), peeled; 2 tablespoons cornstarch; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt and black pepper, to taste; 2 tablespoons all‑purpose flour (optional); Neutral oil (vegetable, sunflower, or avocado oil), for frying

Jump to Recipe·Print Recipe

Short description

I’m excited to share how I recreate McDonald’s iconic crispy hash browns right in my own kitchen. These golden, crunchy patties taste just like the originals but made with simple ingredients and homemade care.

Homemade McDonald’s Hash Browns

Why You’ll Love This Recipe

I adore how these hash browns come out delightfully crisp on the outside and tender on the inside. They’re perfect alongside eggs, breakfast sandwiches, or even as a snack. Plus, with a few easy tweaks, I can make them gluten-free, lower in carbs, or extra savory.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium Russet potatoes (about 600 g), 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

directions

Grate the potatoes
I peel and grate the potatoes, then soak them in cold water for 5–10 minutes to remove excess starch and help with crispiness.
Drain and dry thoroughly
After soaking, I drain and wrap the grated potatoes in a kitchen towel or cheesecloth, squeezing out as much moisture as I can. I finish by patting them dry on paper towels.
Season and mix
Into a bowl, I add the dried potatoes, cornstarch, onion powder, garlic powder, salt, pepper, and optional flour. I mix until the mixture is tacky and cohesive.
Shape the hash browns
I divide the mixture into six portions and shape each into a 1 cm thick oval or rectangle, pressing firmly so they hold together when cooking.
Fry the hash browns
I heat about ½ inch of oil in a skillet over medium heat. Once hot, I fry the patties a few at a time for 3–4 minutes per side, until they’re golden and crispy. After frying, I transfer them to paper towels to drain and immediately sprinkle with salt.
Serve hot
These are best enjoyed fresh—crisp and warm—either on their own or as part of a breakfast meal.

Servings and timing

Servings: Makes 6 hash browns
Prep time: ~15 minutes (including soaking and drying)
Cook time: ~15–20 minutes (in batches)
Total time: ~30–35 minutes

Variations

Gluten‑free option: Skip the all‑purpose flour and use cornstarch only.
Extra savory: Sprinkle in a pinch of smoked paprika or chopped fresh herbs (like parsley or chives).
Low‑carb twist: Swap potatoes for grated cauliflower—press out liquid and proceed the same way.
Cheesy version: Mix in ¼ cup shredded cheddar or parmesan before shaping.

storage/reheating

Storage: Store cooled hash browns in an airtight container in the fridge for up to 3 days, or freeze on a baking sheet then transfer to freezer bags for up to 1 month.
Reheating in oven/toaster oven: Bake at 200 °C (400 °F) for 8–10 minutes until heated through and crispy.
Reheating in air fryer: Reheat at 180 °C (350 °F) for 5–7 minutes.
I avoid microwaving—they become soggy instead of crisp.

FAQs

What type of potato is best for crispy hash browns?

I find Russet potatoes ideal—they’re starchy and low in moisture, which helps achieve that perfect crunch.

Can I make these ahead and freeze them?

Yes! I freeze shaped patties on a tray for about 2 hours, then transfer to bags. I reheat frozen patties in the oven or air fryer—no thawing needed.

Do I have to soak the grated potatoes?

Soaking is key. It removes starch, preventing soggy or gummy textures. I don’t skip it—usually 5–10 minutes is enough.

Can I bake instead of frying?

Definitely. I brush patties with a little oil and bake at 220 °C (425 °F) for about 15–20 minutes, flipping halfway, until golden and crispy.

How do I prevent hash browns from falling apart?

Drying the potatoes thoroughly, adding a binder like cornstarch (and optional flour), and pressing them firmly when shaping makes a big difference for them staying intact.

Conclusion

I love whipping up these homemade McDonald’s‑style hash browns—they’re crisp, flavorful, and satisfying. With everyday ingredients and straightforward steps, I can enjoy this classic breakfast treat anytime. Let me know how they turn out or if you try any fun variations!