You Asked: How To Make Hash Browns Like McDonald’s?
If you love McDonald’s hash browns, then you must have experienced getting into long lines during breakfast and worse not getting any because they’re out of stock.
Well, worry no more as I’ll teach you how to make hash browns like McDonald’s. I know the scarcity of hash browns in some McDonald’s stores because I experienced it often times.
Due to this ordeal, I decided to search for the best recipe that can replicate the signature crispy taste of McDonald’s hash browns. What I’m going to share below are the results of my readings and online searches. If you’re curious to know, keep reading below.
Table of Contents
A Brief Overview About Hash Browns
Hash browns originated in the United States where potatoes were pan fried after diced or chopped. Most people believed that the first recipes of hash browns were first published in Minnesota Farmers’ Institute Annual 1835 and were known as brown hashed potatoes, hashed potatoes, and brown creamed hashed potatoes.
Today, McDonald’s has been trying to keep the title as the best hash brown in the market, with Tim Hortons as a close competitor.
McDonald’s introduced hash browns as part of their breakfast menu in 1972. Back then, their hash browns were cooked crispy and golden brown. Many people love their delicious taste as well as their texture where they’re crispy on the outside and soft on the inside.
What You’ll Need
- 2 potatoes (peeled and shredded with a grater)
- Cold water + ice cubes (for soaking)
- 1/4 teaspoon onion powder
- 1-1/4 teaspoon salt1 tablespoon potato powder
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 3 tablespoons rice flour
- 1 tablespoon water
- 3 tablespoons butter
- Vegetable oil
Equipment And Utensil Needed
- 3 large bowls
- Paper towels
- Frying pan
- Wire whisk
- 2 pieces baking paper
- Rolling pin
- Serving plate
To be guided by the instructions of this recipe, you can watch this video.
1. Peel, Shred, And Soak The Potatoes
Peel the potatoes and shred them with a grater. In a bowl, add a teaspoon of salt, cold water, and a handful of ice cubes. Soak the shredded potatoes for 15-20 minutes to remove all starch as possible.
As you already know, starch absorbs the fluid and makes the potato soft. So if you want a crispy hash browns, then this step is important.
2. Strain And Squeeze Out Excess Water
Transfer the potatoes to a strainer to remove all excess water. Next, squeeze the potatoes in batches and transfer them to another bowl. When squeezing, apply as much force as you can to remove all water as possible.
When you’re done squeezing all the potatoes, wipe them with a paper towel to remove all excess water. By removing all excess water, the potatoes will brown more evenly and fast.
3. Parboil The Potatoes And Cool
In a frying pan, melt the butter then add the potatoes. Parboil the potatoes, not fully cooked them. Each shred of potato should be a bit firm and not brown. After the potatoes are parboiled, transfer them to a bowl and cool for about 10-15 minutes.
4. Season The Potatoes And Mix
In a bowl, season the potatoes with onion powder, the remaining salt, potato powder, cornstarch, two tablespoons of rice flour, and a tablespoon of water. Using a whisk, mix the ingredients together. Add the remaining tablespoon of rice flour again to provide that extra crispiness, then mix again.
5. Flatten The Potatoes And Chill
On a baking paper, spread the seasoned potatoes with a rubber spatula. Cover the potatoes with another piece of butter paper. With a rolling pin, gently flatten the potatoes to about 1-centimeter thick.
After that, you can chill the flattened potatoes in the refrigerator for about 5-6 hours or 30 minutes in a freezer to stiffen it a bit. Once chilled, cut the potatoes to any shape you want. For me, I like to cut them like the traditional hash brown shape.
6. Deep Fry The Potatoes
In a saucepan, heat the vegetable oil, then cook each piece for about two minutes or until brown. Repeat this step until you’ve cooked all the potatoes. To give that extra crunch, return all the pieces together and deep fry them again for about 30 seconds.
Place all the hash browns in a plate with a paper towel to absorb excess oil. Now, serve and enjoy.
Did you enjoy going through the steps on how to make hash browns like McDonald’s? Thanks for this recipe, I can already eat hash browns anytime of the day. I have also saved myself from the hassle of lining up everyday in McDonald’s.
If you’ve tried making your own hash browns, let us know what you think in the comments section below. Don’t hesitate to share this article if you find this helpful and informative.