Description
Crispy, golden McDonald’s-style hashbrowns made at home with just a few ingredients. These fluffy-on-the-inside, crunchy-on-the-outside patties are the perfect breakfast side or snack.
Ingredients
Scale
- 3 medium-sized Russet Potatoes (about 600g), peeled and shredded
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1/4 teaspoon White Pepper
- Vegetable Oil for frying
Instructions
- Heat a non-stick skillet or frying pan over medium-high heat with about 1/4 inch of oil.
- In a large bowl, combine the shredded potatoes, cornstarch, salt, and white pepper. Mix well.
- Line a plate or sheet tray with a wire rack for cooling.
- Scoop about 1/3 cup of the mixture, shape it into an oval patty, and press gently.
- Fry 2 to 3 patties at a time, cooking for 3 to 4 minutes on each side until golden brown and crisp.
- Transfer to the wire rack and sprinkle with a little extra salt if desired.
- Serve warm with your favorite dipping sauce.
Notes
- Use starchy potatoes like Russets for best texture.
- Be sure to squeeze out all excess moisture from the potatoes before mixing.
- For added flavor, mix in garlic powder, onion powder, or fresh herbs.
- To freeze, shape patties and freeze on a tray before storing in a zip-top bag.
Nutrition
- Serving Size: 1 hashbrown
- Calories: 220
- Sugar: 0g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: McDonald's hashbrowns, homemade hashbrowns, crispy potato patties, breakfast potatoes