Step-by-Step Guide to Make Super Quick Homemade McDonald's Hash Brown (Copycat)
Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Simple Way to Make Quick McDonald's Hash Brown (Copycat). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from McDonald's Hash Brown (Copycat), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare McDonald's Hash Brown (Copycat) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make McDonald's Hash Brown (Copycat) is 4 patties. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook McDonald's Hash Brown (Copycat) estimated approx I 1/2 hour prep time / 15 min cook time.
To get started with this particular recipe, we must prepare a few ingredients. You can have McDonald's Hash Brown (Copycat) using 12 ingredients and 11 steps. Here is how you can achieve it.
My son loves the McDonald's hash browns so I decided to learn how to make it for him. Note: this recipe is for 4 patties but you can multiply the recipe depending on how many patties you decide to make and freeze.
Ingredients and spices that need to be Make ready to make McDonald's Hash Brown (Copycat):
- 10.5 ounces potatoes (about 1 large potato or 2 medium)
- 3 cups water
- 3 tbsp. Kosher salt
- 1 tbsp. granulated white sugar
- 1 egg
- 2 tbsp. potato flour
- 1 tbsp. corn flour
- 1 tsp. Cornstarch
- 1 tsp. onion powder
- 1 tsp. Garlic powder
- 1/2 tsp. white pepper
- Canola oil for frying
Steps to make McDonald's Hash Brown (Copycat)
- Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.
- Meanwhile, bring 3 cups of water to a boil with the kosher salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.
- Remove the potatoes to a strainer and run them under cold water to stop the cooking process.
- Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.
- Place the strained potatoes in a medium bowl and mix with the potato flour, corn flour, cornstarch, onion powder, garlic powder, egg, and white pepper.
- Form four patties about ¼ cup each and shape them into large ovals.
- Freeze the patties for one to three hours, until they're hardened all the way through.
- In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.
- Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.
- Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.
- Remove the hash brown to a paper towel-lined plate. Serve hot.
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