Description
Hot, salty, and impossibly crisp, these hash browns deliver a crackling exterior and tender, fluffy center, reminiscent of McDonald’s style hash browns.
Ingredients
Scale
- 900 g (about 2 lb) russet potatoes
- 1 small yellow onion, finely grated (optional)
- 15 g (1 tbsp) cornstarch
- 6 g (1 tsp) fine salt (adjust for Morton’s)
- 1/4 tsp black pepper
- 60 ml (1/4 cup) vegetable oil (for mixing, optional)
- 500–700 ml (2–3 cups) neutral frying oil such as canola or sunflower
Instructions
- Prep and grate the potatoes: Wash and peel the potatoes. Grate on a medium-fine box grater or with a food processor.
- Rinse and remove starch: Place grated potatoes in a large bowl, cover with cold water, swirl, and rinse until the water runs mostly clear.
- Squeeze out excess water: Wrap the grated potatoes in a clean towel and squeeze until faintly damp.
- Mix and season: Return potatoes to a bowl, add cornstarch, salt, pepper, and onion if using. Toss to combine.
- Shape the patties: Divide mixture into 6 equal portions, press into rounds, and chill in the fridge for 10 minutes.
- Heat the oil: Pour neutral oil into a skillet, heat to 175–190°C (350–375°F).
- Fry the patties: Fry in batches until deep golden brown, about 3–4 minutes per side.
- Drain and finish: Transfer fried patties to a paper-towel-lined rack to drain and season with a pinch more salt.
Notes
For gluten-free, use cornstarch; for less oil, pan-fry with nonstick spray. Store in an airtight container up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 320
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg