Every time I take the kids to McDonald’s, they immediately run to the snack section, and they never miss grabbing the fries and those golden, crispy hash browns. It’s always a little battle trying to get more than a couple of bites before they devour them!
Curious if I could recreate that at home, I decided to try making hash browns from scratch. The result? Absolutely delicious. My kids were over the moon and even declared that these homemade ones taste better than the ones from the store.
I love making hash browns at home not only because it’s more economical, but also because I can control exactly what goes into them.
I can adjust the seasoning to suit our taste, skip unnecessary additives, and even experiment with little tweaks to make them extra flavorful.
Plus, there’s something so satisfying about seeing the kids enjoy a snack I made myself—it’s crunchy, comforting, and absolutely heartwarming all at once.
Why You‘ll Love This Recipe
These hash browns are crispy outside yet tender inside, just like the ones you get at McDonald’s.
Using cornstarch as a binder gives them perfect shape and prevents falling apart during frying.
Double frying ensures an extra golden and crunchy crust without being greasy.
You can make them ahead and reheat, keeping breakfast easy and delicious.
Ingredients and Substitutions
Potatoes – I recommend yellow-fleshed potatoes because they are moderately starchy and yield a soft, fluffy interior. Avoid high-water white potatoes as they can become mushy.
Cornstarch – Acts as a binder for the potato cubes. Adjust based on moisture content. Do not use flour, which will affect crispiness.
Unsalted butter – Adds buttery flavor while sautéing. If unavailable, 5 ml of corn oil works, but the flavor will be less rich.
Black pepper – Freshly ground for aromatic spice. Avoid coarse or pre-ground pepper with large pieces.
Sea salt – Enhances the potato’s natural flavor. Adjust according to taste.
How to Make McDonald‘s-Style Crispy Hash Browns
Step 1: Prep the Potatoes
Wash, peel, and cut potatoes into 1 cm cubes for even cooking.
Soak the cubes in water for 1–2 minutes, gently rubbing to remove surface starch. This ensures crispier hash browns and prevents sticking.
Drain thoroughly and set aside.
Step 2: Sauté and Season
Melt 15 g butter in a pan over low heat until fragrant. Avoid high heat to prevent burning.
Add the potato cubes and sauté over medium heat, gently stirring to prevent breaking.
Cook until the cubes are soft enough to be lightly mashed with a spatula (5–6 minutes).
Sprinkle black pepper and sea salt, stir to coat evenly.
Step 3: Bind and Shape
Remove from heat and add 20 g cornstarch, mixing until the cubes slightly stick together.
Let the mixture cool to ~40°C (hand-safe).
Take ~30–40 g portions and shape into oval patties (~5 cm diameter, 1 cm thick). Smooth edges for even frying.
Step 4: Double Frying for Extra Crispiness
Pour cooking oil into a deep frying pan until it’s about 2cm deep.
Heat the oil over medium heat until it reaches 160°C (320°F).
Carefully place 3-4 hash brown patties into the hot oil, making sure not to overcrowd the pan.
Fry for 1-2 minutes until the bottoms are set and the edges are lightly golden.
Use a slotted spoon to gently flip each hash brown and cook the other side until set.
Remove the hash browns from the oil and let them drain on a wire rack or paper towels.
Increase the oil temperature to 180°C (355°F).
Return all the partially cooked hash browns to the hot oil and fry for 30-60 seconds until golden brown and crispy.
Remove from the oil and drain on fresh paper towels to absorb excess oil.
Tips & Tricks
Wash away excess starch to prevent sticking and sogginess.
Cornstarch amount should match potato moisture. Too much causes hardness; too little makes patties fall apart.
Double frying is key: first fry shapes, second fry crisps and removes excess oil.
Storage & reheating: Freeze in an airtight container for 1–2 weeks. Reheat in an air fryer at 180°C for 5–6 minutes or briefly re-fry. Avoid microwaving, which softens the crust.
Crispy Homemade Hash Browns – Better Than Fast Food!
Ingredients
Potato Mixture
- 2 medium yellow-fleshed potatoes ~300–350 g
- 20 –30 g cornstarch adjust depending on potato moisture
- 15 g unsalted butter
- 2 g freshly ground black pepper
- 3 g sea salt
Cooking Oil
- Enough vegetable oil canola, soybean, or similar for frying, about 2 cm depth
Instructions
Step 1: Prep the Potatoes
- Wash, peel, and cut potatoes into 1 cm cubes for even cooking.
- Soak the cubes in water for 1–2 minutes, gently rubbing to remove surface starch. This ensures crispier hash browns and prevents sticking.
- Drain thoroughly and set aside.
Step 2: Sauté and Season
- Melt 15 g butter in a pan over low heat until fragrant. Avoid high heat to prevent burning.
- Add the potato cubes and sauté over medium heat, gently stirring to prevent breaking.
- Cook until the cubes are soft enough to be lightly mashed with a spatula (5–6 minutes).
- Sprinkle black pepper and sea salt, stir to coat evenly.
Step 3: Bind and Shape
- Remove from heat and add 20 g cornstarch, mixing until the cubes slightly stick together.
- Let the mixture cool to ~40°C (hand-safe).
- Take ~30–40 g portions and shape into oval patties (~5 cm diameter, 1 cm thick). Smooth edges for even frying.
Step 4: Double Frying for Extra Crispiness
- Pour cooking oil into a deep frying pan until it's about 2cm deep.
- Heat the oil over medium heat until it reaches 160°C (320°F).
- Carefully place 3-4 hash brown patties into the hot oil, making sure not to overcrowd the pan.
- Fry for 1-2 minutes until the bottoms are set and the edges are lightly golden.
- Use a slotted spoon to gently flip each hash brown and cook the other side until set.
- Remove the hash browns from the oil and let them drain on a wire rack or paper towels.
- Increase the oil temperature to 180°C (355°F).
- Return all the partially cooked hash browns to the hot oil and fry for 30-60 seconds until golden brown and crispy.
- Remove from the oil and drain on fresh paper towels to absorb excess oil.
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