Description
Skip the drive-thru line! These copycat McDonald’s hash browns are golden-crispy on the outside, fluffy on the inside, and taste even better than the real thing.
Ingredients
Scale
- 2 large russet potatoes (about 1 pound/450g)
- 1 tablespoon cornstarch (8g)
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon garlic powder (1g)
- 1/4 teaspoon onion powder (1g)
- 1/8 teaspoon white pepper (optional) (0.5g)
- 3–4 tablespoons vegetable oil for frying (45-60ml)
Instructions
- Peel potatoes and grate them using the large holes of a box grater. Place in cold water, swirl for 1 minute, then drain thoroughly.
- Transfer grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible until potatoes feel dry.
- Place dried potato shreds in a bowl and add cornstarch, salt, garlic powder, onion powder, and white pepper. Toss until evenly coated.
- Divide mixture into portions (about 1/4 cup each) and form into flat oval shapes about 3-inches long and 1/2-inch thick. Chill formed patties for 15-20 minutes.
- Heat vegetable oil in a skillet over medium-high heat until shimmering. Cook patties for 3-4 minutes per side until deep golden-brown and crispy.
- Transfer to paper towel-lined plate to drain excess oil. Sprinkle with additional salt if desired and serve immediately.