McDonald’s-Style Hash Browns

Ingredients

• 3 Russet potatoes (Large; peeled and cut into very small pieces)
• Salt (To taste)
• Black pepper (To taste; included in the method but not separately listed in the ingredients)
• 1 tbsp Garlic powder
• 1 tsp Onion powder
• 5 tbsp Cornstarch
• 2 tbsp Oil (Plus more for shallow frying; use some to cook the potatoes and drizzle some into the potato mixture)

Steps

1. 1

   Rinse the finely diced potatoes in cold water until the water runs clear. Pat them completely dry so no moisture remains.

2. 2

   Heat the 2 tablespoons of oil in a skillet.

3. 3

   Once the oil is hot, add the diced potatoes to the skillet.

4. 4

   Season the potatoes with salt, black pepper, garlic powder, and onion powder.

5. 5

   Toss the potatoes every 5 seconds so they do not stick and cook evenly. Continue until the potatoes are cooked through.

6. 6

   Transfer the cooked potatoes to a mixing bowl.

7. 7

   Add the cornstarch and drizzle in some additional oil.

8. 8

   Roughly mash half of the potatoes, then mix just until the mixture holds together and the potatoes are sticking together. Do not overmix.

9. 9

   Form the potato mixture into the desired hash brown shape.

10. 10

    Freeze the shaped hash browns until ready to use. The source does not specify a freezing duration.

11. 11

    Heat additional oil for shallow frying to 350°F (175°C).

12. 12

    Fry the hash browns for 4–5 minutes, or until golden brown and crispy.

13. 13

    Serve and enjoy.

Notes

The source does not specify the amount of additional frying oil, the freezing time, or the number and size of hash browns. It says to season with salt and pepper in the method, although pepper is omitted from the ingredient list, so black pepper is included as an unquantified ingredient.

Nutrition per serving

• breakfast
• side dish
• snack
• vegetarian
• crispy
• shallow-fried
• potato