Crispy, golden homemade hash browns that taste just like McDonald’s, made with simple ingredients and perfect for breakfast or snacking.

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

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Peel and grate the potatoes. Soak them in cold water for 5–10 minutes to remove excess starch.
Drain the potatoes and wrap them in a kitchen towel or cheesecloth. Squeeze out as much moisture as possible, then pat dry with paper towels.
In a bowl, mix the dried potatoes with cornstarch, onion powder, garlic powder, salt, pepper, and optional flour until cohesive.
Divide the mixture into six portions and shape into 1 cm thick ovals or rectangles, pressing firmly.
Heat ½ inch of oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crispy. Drain on paper towels and sprinkle with salt.
Serve hot and enjoy fresh, either on their own or as part of a breakfast meal.