Homemade Hash Browns {McDonald's Style!} - The Big Man's World (2024)

Learn how to make hash browns that are better than fast-food restaurants. Crispy on the outside and fluffy inside, these homemade patties can be made in a big batch and frozen for later.

Growing up, we were obsessed with McDonald’s hash browns. Sure, we loved the sausage McMuffin but the highlight was always the potato side. There was something magical about them and they had the perfect balance of crispiness on the outside.

After using my air fryer to cook up frozen hash browns, I wanted to have a go at making them from scratch, and I’m utterly obsessed.

Homemade Hash Browns

My hash brown recipe is famous amongst my friends and family and for good reason- they taste like the classic ones from McDonald’s, except better!

• It’s super crispy. These fast food-style patties are a lot crispier than regular hash browns that feature simple, shredded potato patties.
• They are gluten-free. Unlike many homemade recipes, this one doesn’t call for wheat flour and other gluten-containing ingredients.
• It’s better than store-bought. While using store-bought patties is easy and convenient, most of these frozen foods contain unwanted additives.
• They are freezer-friendly. Un-cooked hash browns can be frozen for up to 3 months. Make them once, and enjoy them whenever you are craving homemade fast food.

If you can’t eat hash browns because of the high number of carbohydrates they contain, try keto hash browns. They are just as crispy and delicious.

How to make hash browns

Making this recipe does take a little effort, however, the process itself is quite easy.

Step 1 – Shred and drain the potatoes

Peel and shred the potatoes using the coarse side of your box grater. Transfer the grated potatoes into a bowl filled with salted ice-cold water. Soak the potatoes in cold water for 15 minutes. Then rinse and drain well using your hands. Remove the excess water from the potatoes using paper towels.

Step 2 – Make the potato mixture

Add a knob of butter to a heated pan and add the shredded potatoes. Cook the potatoes on medium heat until they are par-cooked. In other words, the potatoes should be half-cooked and half-raw. Make sure to not brown them.

Transfer the potatoes into a large mixing bowl and let them cool. Once cooled, add the potato powder, rice flour, cornstarch, onion powder, and salt. Add a tablespoon of water. Mix well so that a dough-like mixture forms.

Step 3 – Shape the potatoes

Transfer the potato mixture onto a sheet of parchment paper. Add another sheet of parchment paper on top and flatten using a rolling pin. The thickness of the hash browns should be around ½ inch.

Once you have flattened the potato mixture, chill it for 4 to 6 hours.

Step 4 – Fry and serve

Heat an ample amount of oil in a deep frying pan. When the oil is heated to 325F degrees, add the potatoes and fry for a few minutes per side until they are golden on both sides.

Let the hash browns cool on a wire rack to remove excess oil and dry crumbs before serving.

To store: Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat. If you want to make leftovers crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through.

To freeze. Freeze uncooked hash browns for up to 3 months.