Crispy McDonald’s-Style Hash Browns at Home

Why You’ll Love This Recipe

• Spot-on texture: lacy-crisp exterior with a soft, creamy potato center.
• Simple pantry ingredients: just russets, a touch of potato starch, and salt.
• Fuss-free shaping and fast shallow-fry for diner-quality results at home.
• Freezer-friendly patties for quick breakfasts on busy mornings.

Grocery List

• Produce: 2 lb russet potatoes
• Dairy: None
• Pantry: Potato starch, fine salt, white pepper (optional), neutral oil (canola, sunflower, or peanut)

Full Ingredients

For Par-Cooking

• 3 quarts (2.8 L) water
• 1 tbsp kosher salt (for the water)
• 2 lb (900 g) russet potatoes, peeled

Hash Brown Mixture

• 2 tbsp potato starch
• 1 tsp fine salt
• 1/4 tsp white pepper (optional)

For Frying & Finishing

• 1 to 1 1/4 cups (240 to 300 ml) neutral oil (enough for 1/4 inch in the skillet)
• 1/4 tsp fine salt, to finish

Step-by-Step Instructions

Step 1: Par-cook the potatoes

Bring 3 quarts water and 1 tbsp kosher salt to a boil in a large pot. Add peeled russets and simmer 6–7 minutes until the edges of the potatoes turn slightly translucent but the centers remain firm when pierced. Drain thoroughly and let steam off for 10 minutes. Transfer to the refrigerator for 15 minutes to firm up for shredding.

Step 2: Shred and lightly dry

Using the large holes of a box grater, coarsely shred the cooled potatoes. Gently squeeze by loose handfuls to remove surface moisture—aim for damp, not dry. This keeps the centers creamy while preventing soggy exteriors.

Step 3: Season and bind

In a large bowl, toss the shreds with 2 tbsp potato starch, 1 tsp fine salt, and white pepper (if using). Mix just until evenly distributed. Do not overwork; you want distinct shreds for a lacy crust.

Step 4: Shape into oblong patties and chill

Measure 1/3 cup of the mixture per patty. With damp hands, press each portion into an oblong about 4 × 2.5 inches and 1/2 inch thick. Compress just enough to hold together, keeping the edges slightly ragged for extra crunch. Place patties on a parchment-lined sheet and refrigerate 30 minutes to set. For faster firming, freeze 12–15 minutes.

Step 5: Shallow-fry to golden, lacy-crisp

Pour neutral oil into a 10–12 inch skillet to a depth of 1/4 inch and heat to 350°F (175°C). Fry 4 patties at a time without crowding. Cook 7–8 minutes per side until deep golden with lacy edges. Avoid moving them for the first 3 minutes so a crust can form; press lightly with a spatula to ensure even contact. Keep the oil between 335–350°F by adjusting heat as needed.

Step 6: Drain, season, and serve

Transfer patties to a wire rack set over a sheet pan and immediately sprinkle with the remaining 1/4 tsp fine salt. Serve hot while the centers are creamy and the edges are shatter-crisp.

Pro Tips

• Par-cook just to the edge of doneness. Too soft and the shreds turn mushy; too firm and the centers will be undercooked.
• Chill shaped patties. This firms the starches so patties fry without breaking and brown more evenly.
• Keep the oil at 335–350°F. Cooler oil leads to greasy hash browns; hotter oil burns the exterior before the center warms through.
• Do not overmix. Distinct shreds create the signature lacy-crisp surface.
• Rack > paper towels. A rack preserves the crust, preventing steam from softening the bottoms.

Variations

• Air Fryer: Brush both sides lightly with oil. Air-fry at 400°F (200°C) for 10 minutes; flip and cook 6–8 minutes more until crisp and golden.
• Oven-Baked: Brush a rimmed sheet pan with 3 tbsp oil. Bake patties at 425°F (220°C) for 15 minutes; flip, brush lightly with oil, and bake 10–12 minutes more.
• Seasoned: For a subtle twist, add 1/4 tsp garlic powder or smoked paprika to the starch mixture. Keep it light to maintain the classic flavor.

Storage & Make-Ahead

Shape and chill patties up to 24 hours ahead. To freeze raw patties, place on a lined sheet until solid, then store airtight for up to 3 months; fry from frozen at 350°F, adding 2–3 minutes per side. Cooked patties keep refrigerated up to 3 days; re-crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes. To hold for a short time before serving, keep fried patties on a rack in a 200°F (95°C) oven for up to 30 minutes.

Nutrition (per serving)

Approximate for 2 patties: 360 calories; 17 g fat; 45 g carbohydrates; 5 g protein; 3 g fiber; 450 mg sodium. Actual values vary with oil absorption.