McDonald's Hash Browns Copycat
These copycat McDonald's Hash Browns taste identical to the breakfast hash browns sold in McDonalds, and only requires 2 ingredients to make!
Servings: 6 people
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Equipment (affiliate links)
- 1 Bowl For cold water
- 1 Reusable towel For wringing out potatoes
- 1 Non-stick pan For stir-frying
- 1 Parchment Paper For rolling dough
- 1 Wire rack For cooling
Ingredients
- 4 medium russet potatoes shredded, 700 g
- 3 tbsp oil for stir-frying
- 6 tbsp cornstarch
- 1 tsp salt
Instructions
- Shred potatoes and periodically transfer the potato shreds into a bowl of cold water to prevent oxidization (turning brown).4 medium russet potatoes
- Drain and wrap the shredded potatoes in a reusable towel and wring out some of the juice (Note 1).4 medium russet potatoes
- To a non-stick pan on medium-high heat, stir-fry the potato shreds for 9 mins until fully cooked and tender (Note 2).4 medium russet potatoes
- Transfer the shreds into a bowl and add cornstarch, mix until a loose dough is formed.4 medium russet potatoes
- Transfer potato dough to a clean surface lined with parchment paper. Roll out and flatten the dough until 1 cm thick.
- Divide the dough into 6 pieces and round the corners of the hash brown. Place into the freezer for a minimum of 30 mins.
- To a pan on medium-high heat, pour in vegetable oil (1.5 cm deep), and slide in the hash browns. Fry for 2 mins on each side.
- Transfer to a wire rack to cool and serve with cold ketchup.
Notes
1. Do not wring out completely dry. Wring out just enough juice so it's not dripping wet.
2. We're not aren't aiming to brown the potatoes, just cook them enough until they're fully cooked and tender, but not mushy.
This recipe makes 6 McDonald's Hash Browns.
2. We're not aren't aiming to brown the potatoes, just cook them enough until they're fully cooked and tender, but not mushy.
This recipe makes 6 McDonald's Hash Browns.