Description
Crispy homemade McDonald’s-style hash browns with a golden crust and tender potato center, made with simple pantry ingredients.
Ingredients
Scale
- 2 large Russet potatoes
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon dry beef stock powder
- 1/2 cup vegetable oil
Instructions
- Peel the potatoes and place them in cold water to prevent browning
- Shred the potatoes using a box grater
- Rinse the shredded potatoes twice in cold water to remove excess starch
- Squeeze the potatoes dry using a clean kitchen towel
- Heat 2 tablespoons oil in a nonstick skillet over low heat
- Cook the potatoes gently for 5 to 6 minutes without browning
- Cool slightly, then mix with salt, sugar, pepper, cornstarch, and beef stock powder
- Shape the mixture into rectangular patties
- Heat remaining oil over medium-high heat
- Fry patties for 2 to 3 minutes per side until golden and crispy
- Drain on paper towels before serving
Notes
- Remove as much moisture as possible for best crisping
- Pre-cooking the potatoes helps patties hold together
- Oil must be hot before frying to avoid greasiness
- Patties can also be baked or air fried for a lighter version
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg