Homemade McDonald’s Hash Browns

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When you’re cruising down the road to a sunny beach, McDonald’s hash browns beckon as the ultimate road trip treat. That’s how I remember it from my childhood, a special indulgence on those calorie-rich occasions. What is it about those crispy, crunchy, greasy potatoes that gets everyone so excited? I’m a huge fan of those simple little shredded potato ovals, and I’ve learned it doesn’t take much to make them just right.

For the perfect hash browns, opt for a starchy potato like the russet! I’ve tried steaming, boiling, and blanching the potatoes, and all methods work well. Whether you steam them in a steamer basket, boil them in water, or blanch them in hot oil, you’ll get tasty results. I noticed that steaming and boiling them resulted in a softer, fluffier inside compared to the oil-soaked ones.

Here are some pro tips: Keep an eye on your frying heat. The frozen hash browns will lower the oil temperature significantly, so you want to maintain color and avoid soggy potatoes.

When it comes to storage, keep the hash browns in an airtight container for up to 2 days, and reheat them in the oven at 350°F. But remember, they’re best enjoyed right away!

Homemade McDonald’s Hash Browns

Prep Time 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 6


  • 2 large russet potatoes peeled, shredded, finely chopped (about 3 cups)
  • 2 tablespoons potato starch
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon black pepper
  • Vegetable oil for frying (about 4 cups)


  • Fill a large pot with water, about 1 inch deep, and bring it to a simmer over medium heat. Arrange the potatoes in a steamer basket in an even layer. Cover and cook until the potatoes are softened but not mushy, about 10 to 15 minutes.
  • Transfer the potatoes to a baking sheet and spread them out evenly. Let them cool for about 20 minutes.
  • Transfer the potatoes to a medium bowl. Add potato starch, salt, sugar, and pepper, and toss to combine.
  • Shape the potato mixture into 6 patties, each about 2.5 ounces and 3 1/2 inches by 2 1/2 inches, ensuring the edges are flattened and rounded. Place them on a parchment-lined baking sheet and freeze for at least 1 hour or up to 24 hours.
  • In a large, heavy pot fitted with a deep-fry thermometer, pour in enough oil to reach a depth of 1 inch. Heat over medium heat until the thermometer registers 350°F. Fry the hash browns, flipping halfway through, until lightly golden brown, about 10 minutes. Transfer to a wire rack set in a baking sheet and let them cool slightly. Enjoy your homemade hash browns!

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