McDonald’s-Style Freezer Hash Browns

Ingredients

• 2 Russet potatoes (The creator describes a ratio of 1 potato to ¼ cup each of potato flakes and potato starch; he starts with 2 potatoes.)
• 0.5 cup Potato flakes (Dehydrated potato flakes; the creator says to start with this amount.)
• 0.5 cup Potato starch (The creator says to start with this amount; some may also be used to dust the optional small shapes, though he ultimately advises frying them without that coating.)
• Salt (Season the cooking water and, after frying, season the hash browns; amount not stated.)
• Water (For boiling the potatoes and a little more to help the potato mixture bind; amounts not stated.)
• Vodka (A little is mixed with the water to help the mixture come together; amount not stated.)
• Neutral oil (For deep-frying; amount not stated.)
• Beef tallow (Add a little to the frying oil for flavor; amount not stated.)

Steps

1. 1

   Put the russet potatoes in a pot of cold water, season the water with salt, and set the pot over high heat. Starting in cold water helps the potatoes cook evenly.

2. 2

   Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until their internal temperature is about 180°F (82°C), approximately 15–30 minutes depending on the potatoes.

3. 3

   Drain the potatoes and let them cool completely at room temperature, in the refrigerator, or in the freezer. They need to be thoroughly chilled before cutting.

4. 4

   Peel the cooled potatoes. Cut them into pieces, then stack and slice those pieces into small dice. Transfer the diced potatoes to a bowl.

5. 5

   Add the potato flakes and potato starch to the bowl and mix. The mixture should begin to clump from the potatoes’ own moisture.

6. 6

   Mix a little water with a little vodka. Work a small amount into the potato mixture, adding only enough for it to bind together when squeezed. Pinch and gather the mixture rather than kneading it vigorously.

7. 7

   Cover the mixture and let it rest so the flakes can hydrate.

8. 8

   Put the rested mixture into a large zip-top bag and compress it into a sheet. Use a sheet tray to help keep the sheet square; transfer it to parchment on a flat tray if needed.

9. 9

   Cut and shape the potato mixture as desired: form long classic hash-brown pieces, or cut it into squares and then triangles. Round any sharp edges gently with your fingertips. The creator also demonstrates small tot-like shapes.

10. 10

    Arrange the shaped hash browns uncovered in the freezer. Leave them exposed for a few hours, until the surfaces are dry and the pieces have firmed up.

11. 11

    Transfer the dried, frozen hash browns to a zip-top bag and store them in the freezer until ready to cook.

12. 12

    Heat neutral oil in a pot until it is at frying temperature, then add a little beef tallow to flavor the oil.

13. 13

    Carefully lower the hash browns into the hot oil one at a time. Keep them moving so they do not settle against the bottom of the pot and stick.

14. 14

    Fry until golden brown; the on-screen text gives a frying time of 5–6 minutes. Remove the hash browns and let them rest on a wire rack.

15. 15

    Season the fried hash browns with salt. Fry the triangles, and any other shaped pieces, the same way. The creator advises against coating the small tot-shaped pieces in potato starch; fry them like the other shapes.

Notes

The video does not state the exact number or size of potatoes, the amount of water or vodka used to bind the mixture, the amount of salt, or the frying-oil/tallow quantities. It gives a guideline of ¼ cup potato flakes and ¼ cup potato starch per potato, then starts with ½ cup of each. Resting duration and exact frying temperature are not specified. The creator describes the recipe as freezer-friendly and demonstrates several shapes.

Nutrition per serving

• breakfast
• side dish
• vegetarian
• freezer-friendly
• make-ahead
• deep-fried
• crispy