Description
This recipe allows you to recreate the crispy, golden hash browns from McDonald’s right in your kitchen.
Ingredients
Scale
- 3 Russet Potatoes
- 1 tsp of Salt
- 1 tsp of Pepper
- 1 tsp of Sugar
- 6 tbsp of Cornstarch
- 2 tbsp of Vegetable Oil (sunflower or rapeseed)
- 1 tsp of Dry Beef Stock Powder
Instructions
- Peel and cut the potatoes, then place them in a bowl of cold water.
- Grate the potatoes using a box grater, then stir them in cold water to release excess starch.
- Drain the murky water from the bowl and press the grated potatoes in a strainer to release liquid.
- Preheat a nonstick skillet on low heat and add vegetable oil.
- Cook the grated potatoes for 5 to 6 minutes, stirring until softened, then drain excess oil and let cool slightly.
- Combine the cooled potatoes with salt, pepper, dry beef stock powder, and cornstarch in a bowl.
- Shape the potato mixture into patties on parchment paper.
- Fry the patties in heated oil until golden brown, turning occasionally.
Notes
For extra crunch, consider double frying your hash browns. You can also add cheese or other seasonings for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: hash browns, breakfast, McDonald's copycat, crispy potatoes, vegetarian recipe