Scott's Recipe

Hash Browns - McDonalds

Category: Potatoes

2 large (about 3 cups) russet potatoes, peeled, shredded, finely chopped
2 Tbsp potato starch or corn starch
2 tsp kosher salt
1 tsp granulated sugar
1/8 tsp black pepper
4 cups Vegetable oil, for frying


1. Into a large pot, pour water to a depth of about 1". Bring to a simmer over medium heat. In a steamer basket, arrange potatoes in an even layer. Place steamer in pot, cover, and cook potatoes until softened but not mushy and still have a little bite, 10 to 15 minutes.
2. Transfer potatoes to a baking sheet and spread in an even layer. Let cool about 20 minutes.
3. Transfer potatoes to a medium bowl. Add potato/corn starch, salt, granulated sugar, and pepper and toss to combine.
4. Form potato mixture into 6 (2.5-oz.) patties about 3 1/2"-by-2 1/2", making sure to flatten and round the edges. Transfer to a parchment-lined baking sheet and freeze at least 1 hour or up to 24.
5. Into a large, heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 1". Heat over medium heat until thermometer registers 350°. Fry hash brown, flipping halfway through, until lightly golden brown, about 10 minutes. Transfer to a wire rack set in a baking sheet and let cool slightly.