Crispy Dunkin’-Style Hash Browns at Home

Why You’ll Love This Recipe

• True-to-memory flavor: garlicky, oniony, herby, and a touch of paprika—just like the drive-thru favorite.
• Shatteringly crisp outside, tender and steamy inside thanks to a smart par-cook and quick chill.
• Easy to shape: use a small round cutter for perfectly uniform coin-sized medallions.
• Freezer-friendly for quick breakfasts or snack cravings anytime.

Grocery List

• Produce: Russet potatoes (about 3 medium), fresh parsley or chives (optional)
• Dairy: Eggs (1, optional; used for the egg white)
• Pantry: Kosher salt, distilled white vinegar, garlic powder, onion powder, paprika, ground white pepper, sugar, dried parsley, potato starch or cornstarch, instant potato flakes (optional), neutral oil (canola, sunflower, or peanut)

Full Ingredients

For Par-Cooking the Potatoes

• 1.5 lb (680 g) russet potatoes, peeled and cut into 2-inch chunks
• 1 tsp kosher salt
• 1 tsp distilled white vinegar

Seasoning & Binder

• 1 tsp kosher salt
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 1/2 tsp paprika (sweet or smoked)
• 1/4 tsp ground white pepper
• 1/2 tsp sugar
• 1 tsp dried parsley (or 1 Tbsp finely minced fresh parsley)
• 1 1/2 Tbsp potato starch or cornstarch
• EITHER 1 egg white, lightly beaten (for extra hold) OR 2 Tbsp instant potato flakes (egg-free binder). Use one of these options.

For Frying & Finishing

• 1/2 cup (120 ml) neutral oil, plus more as needed
• Fine salt to finish

Step-by-Step Instructions

Step 1: Par-cook the potatoes

Place peeled, chunked russets in a pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt and 1 teaspoon white vinegar. Bring to a boil, then reduce to a gentle simmer for 8–10 minutes. You want the edges tender but the centers still slightly firm when pierced with a skewer—do not fully cook.

Step 2: Steam-dry and cool

Drain thoroughly. Return potatoes to the warm pot for 30–60 seconds, shaking gently to evaporate surface moisture (no browning). Spread on a sheet pan to steam off and cool for 10–15 minutes. This step is key for crispness.

Step 3: Make the seasoning and binder

In a large bowl, combine 1 teaspoon kosher salt, garlic powder, onion powder, paprika, white pepper, sugar, dried parsley, and potato starch. Whisk in the egg white OR stir in the instant potato flakes (choose one). The mix should be evenly combined and sandy/slightly tacky, not wet.

Step 4: Grate and gently combine

Using the large holes of a box grater, coarsely grate the cooled potatoes. Add to the bowl and toss with your hands to coat evenly, keeping shreds intact. Avoid mashing—those airy shreds create the steamy interior.

Step 5: Form coin-sized medallions

Line a tray with parchment. Use a 1.75-inch (4.5 cm) round cutter (or similar) set on the tray. Pack in 1 heaping tablespoon of mixture and press to 3/8-inch (1 cm) thick. Lift the ring to release. Repeat to make about 24 medallions. Chill the tray for 10 minutes (or freeze 8–10 minutes) to help them hold shape.

Step 6: Skillet-fry to golden crisp

Heat 1/4 inch of neutral oil in a large skillet (cast iron preferred) to 350°F. Fry medallions in batches without crowding, 2–3 minutes per side, pressing lightly with a spatula after flipping. Aim for deep golden brown with crisp, craggy edges. Adjust heat to keep oil near 350°F.

Step 7: Drain, season, and serve

Transfer to a wire rack set over a sheet pan and sprinkle with a pinch of fine salt. Keep finished pieces warm in a 200°F oven while you finish the rest. Serve immediately for peak crunch.

Pro Tips

• Par-cook, don’t fully cook: Slightly firm centers grate cleanly and keep the medallions light rather than gummy.
• Steam-drying matters: Removing surface moisture before grating prevents soggy browns and speeds crisping.
• Use a ring for uniformity: A small biscuit cutter makes consistent 1.75-inch coins that cook evenly and look just like the originals.
• Control oil temperature: Too cool and they absorb oil; too hot and they darken before heating through. Target 350°F.
• Choose your binder: Egg white gives the strongest hold; potato flakes keep it egg-free with a classic hash brown bite.

Variations

• Oven-baked: Brush both sides with oil and bake at 425°F on a preheated sheet pan for 16–20 minutes, flipping at 10 minutes.
• Air fryer: Mist with oil and cook at 400°F for 10–12 minutes, flipping at 6 minutes.
• Spicy: Add 1/4–1/2 tsp cayenne or hot paprika; finish with a dusting of chili powder.
• Cheesy: Mix in 1/4 cup finely grated Parmesan for a savory, ultra-crispy edge.

Storage & Make-Ahead

Form medallions and freeze on a parchment-lined sheet until solid, 2 hours; then transfer to a freezer bag for up to 2 months. Fry from frozen at 350°F, adding 1–2 minutes per side. Cooked leftovers keep 3–4 days in the refrigerator; re-crisp at 425°F for 6–8 minutes, in an air fryer at 375°F for 5–6 minutes, or in a lightly oiled skillet over medium heat 2–3 minutes per side.

Nutrition (per serving)

Approximate for 6 medallions: 290 calories; 10 g fat; 39 g carbohydrates; 4 g protein; 2 g fiber; 620 mg sodium. Values will vary with frying oil absorption and salt to taste.