McDonald's Style Crispy Hash Browns

Replicate your favorite fast-food crispy hash browns at home using just three simple ingredients, featuring an ultra-crunchy exterior and tender potato interior.

Ingredients

• 3 potatoes
• 2 tbsp butter
• 2 spoons salt
• 2 tbsp cornstarch
• to taste ketchup

Instructions

1. 1Peel the potatoes

   

   Take fresh potatoes and use a red peeler to thoroughly peel away the skin, working over a metal bowl to catch any debris.

   Tip: Make sure to remove all the skin and eyes so the texture remains smooth.
2. 2Dice the Potatoes

   

   Take the peeled potatoes and slice them into uniform sticks, then cut across the sticks to dice them into small, bite-sized pieces on a wooden cutting board.

   Tip: Cut the potatoes into even pieces to ensure they cook at the same rate.
3. 3Wash the diced potatoes

   

   Submerge the diced potatoes in a large metal bowl filled with clean water and wash them thoroughly to rinse out excess starch.

   Tip: Washing twice helps achieve the ultimate crispiness later.
4. 4Drain the water

   

   Pour the washed potato cubes through a metal mesh sieve to completely drain away the excess water.

   Tip: Shake the sieve gently to remove all lingering moisture before cooking.
5. 5Melt butter in a pan

   

   Place pieces of yellow butter into a white pan over heat and allow them to melt completely into a liquid state.

   Tip: Keep the heat moderate to prevent the butter from burning.
6. 6Start stir-frying

   

   Add the drained diced potatoes directly into the pan with the melted butter and begin stir-frying them together.

   Tip: Stir continuously to coat every piece of potato evenly with butter.
7. 7Season the potatoes

   

   Add 2 spoons of salt to the diced potatoes in the pan while the heat is turned off, preparing them for the next stage of mixing.

   Tip: Turn off the heat before adding seasonings to distribute the salt evenly without burning.
8. 8Add cornstarch

   

   Add cornstarch to the potato mixture while the heat is off, mixing quickly to help the potatoes become sticky and easy to shape.

   Tip: Mix rapidly right after adding the cornstarch so it blends smoothly with the moisture of the potatoes.
9. 9Shape the hash browns

   

   Put on plastic gloves and take portions of the sticky potato mixture, pressing and forming them into classic hash brown patty shapes on a wooden board.

   Tip: Wear gloves to prevent the sticky potato mixture from sticking to your hands while shaping.
10. 10Test Oil Temperature

    

    Insert chopsticks into the hot cooking oil to test the temperature. Look for small bubbles rising around the tips to confirm the oil is hot enough for frying.

    Tip: Testing with wooden chopsticks is a reliable way to check oil heat without a thermometer.
11. 11Fry the hash browns

    

    Carefully place the shaped potato patties into hot cooking oil and fry them until they turn golden brown and crispy.

    Tip: Ensure the oil is hot enough before adding the patties so they achieve an ultra-crispy exterior.
12. 12Fry Until Golden

    

    Carefully remove the fried hash brown patties from the hot oil once they turn golden brown and crispy, using red kitchen tongs to drain excess oil.

    Tip: Place the fried hash browns on a wire rack or paper towels to keep them extra crispy.

Storage & Reheating

Burn It Off

Frequently Asked Questions