Crispy Copycat Bojangles Bo Rounds Hash Browns

Why You’ll Love This Recipe

• Classic Bo Rounds vibe: pepper-forward with onion–garlic warmth and shatteringly crisp edges.
• Home-cook friendly: simple pantry spices and no special equipment required.
• Holds together beautifully thanks to smart starch binding and a quick chill.
• Make-ahead and freezer-friendly for speedy breakfasts or snack attacks.

Grocery List

• Produce: Russet potatoes, chives or parsley (optional)
• Dairy: None required
• Pantry: Kosher salt, black pepper, white pepper, onion powder, garlic powder, paprika, sugar, cayenne, cornstarch, rice flour or all-purpose flour, neutral frying oil

Full Ingredients

Potatoes

• 2 lb russet potatoes (about 4 medium), peeled and coarsely grated

Seasoning & Binder

• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 tsp white pepper (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika (sweet or smoked)
• 1/2 tsp granulated sugar
• Pinch cayenne (optional, for a gentle kick)
• 2 tbsp cornstarch
• 1 tbsp rice flour or all-purpose flour

For Frying & Finishing

• 3 cups neutral high-heat oil (peanut, canola, or vegetable)
• Fine salt, to finish
• 2 tbsp chopped chives or parsley, for garnish (optional)

Optional Dipping Sauce (Peppery Honey-Mustard)

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp honey
• 1 tsp apple cider vinegar
• 1/4 tsp black pepper
• Pinch cayenne and salt to taste

Step-by-Step Instructions

Step 1: Shred the potatoes

Peel the russet potatoes and grate them on the large holes of a box grater or food processor. Large shreds create those signature lacy, crunchy edges. You should have about 6 firmly packed cups.

Step 2: Rinse to remove excess starch

Place the shreds in a large bowl and cover with very cold water. Swish well; the water will turn cloudy. Drain and repeat with fresh cold water until it runs mostly clear (2–3 rinses). This prevents gumminess and promotes crispiness.

Step 3: Wring dry and pre-dry

Drain the potatoes, then transfer to a clean kitchen towel. Wring vigorously to expel as much water as possible. Move the shreds to a microwave-safe bowl and microwave for 2 minutes, stirring halfway, just until hot and steamy—this pre-drying helps them fry up extra crisp. Spread onto a sheet pan and let cool 5 minutes.

Step 4: Season and bind the mixture

In a large bowl, combine the cooled shreds with kosher salt, black pepper, white pepper (if using), onion powder, garlic powder, paprika, sugar, and cayenne. Sprinkle over the cornstarch and rice flour (or all-purpose flour) and toss until evenly coated and no dry pockets remain.

Step 5: Form thin medallions

Line a sheet pan with parchment. Scoop 2 tablespoons of the potato mix per medallion. Press into 2 to 2 1/4 inch rounds about 1/4 inch thick. For neat edges, use a 2 to 2 1/4 inch biscuit cutter as a ring and press inside it. You should get about 18 medallions.

Refrigerate the sheet pan for 20 minutes to help the medallions set while you heat the oil.

Step 6: Fry until deeply golden

Pour 3 cups of oil into a deep, heavy skillet or Dutch oven (oil depth about 1 inch). Heat to 350°F (175°C). Fry 4–6 medallions per batch for 2–2 1/2 minutes, then flip and fry another 2–2 1/2 minutes until richly golden with crunchy, frilly edges. Maintain the oil between 340–360°F; adjust heat as needed.

Transfer to a wire rack set over a sheet pan and immediately sprinkle with a pinch of fine salt. Keep finished rounds warm in a 225°F oven while you fry the rest.

Step 7: Garnish and serve

Shower with chopped chives or parsley for a fresh pop of color. Serve hot with the peppery honey-mustard (or your favorite dipping sauce) for the full fast-food-meets-from-scratch experience.

Pro Tips

• Rinse thoroughly but do not soak for long periods—too much water makes the mix hard to bind.
• Chilling the formed medallions prevents breakage and yields cleaner edges in the oil.
• Rice flour produces an extra shattery crust; all-purpose flour works but is slightly less crisp.
• If rounds brown too fast, your oil is too hot; if they taste greasy, the oil was too cool. Aim for 350°F.
• Use a ring mold or biscuit cutter for tidy, uniform medallions that cook evenly.

Variations

• Extra-Peppery: Increase black pepper to 1 1/2 tsp and add another 1/8 tsp white pepper.
• Cajun Kick: Replace paprika and cayenne with 1 1/2 tsp Cajun seasoning.
• Cheesy: Mix in 1/3 cup very finely grated Parmesan for a savory, nutty twist (avoid melty cheeses for deep frying).
• Air Fryer or Oven: Brush or spray both sides with oil. Air fry at 400°F for 10–12 minutes, flipping halfway; or bake at 425°F on a parchment-lined sheet for 18–22 minutes, flipping at 12 minutes. Crispness will be slightly less shattery than deep-fried.

Storage & Make-Ahead

Form medallions on a parchment-lined sheet and freeze until solid, then store in a freezer bag up to 2 months. Fry straight from frozen at 350°F for 5–6 minutes, flipping once. Cooked leftovers keep 3–4 days in the refrigerator; reheat on a wire rack at 400°F for 8–10 minutes or in an air fryer at 375°F for 6–8 minutes until re-crisped.

Nutrition (per serving)

Approximate per serving (3 medallions): 250 calories; 10 g fat; 33 g carbohydrates; 3 g protein; 2 g fiber; 600 mg sodium. Values vary based on oil absorption and seasoning.