✔ Published · new copycat breakfast recipe with air fryer and freezer options
These copycat Burger King hash browns are bite-size potato rounds, golden and crunchy outside with a soft, oniony middle. Totally poppable, totally dippable, and so much fun to make at home!
How Do You Make Burger King-Style Hash Browns? (Quick Answer)
Shred russet potatoes, rinse and squeeze them dry, then microwave 2 to 3 minutes to par-cook. Mix in cornstarch, flour, onion powder and salt, press tablespoons into small rounds and freeze 30 minutes. Fry at 350°F (175°C) for 3 to 4 minutes until golden.
At a glance
The one tip that matters: Squeeze the shredded potatoes bone dry in a towel, and really put your muscles into it. Wet shreds steam instead of fry, fall apart in the oil and never get that crunchy drive-thru shell.
Why You'll Love These Hash Brown Rounds
- Crunchy outside, fluffy inside, just like a drive-thru breakfast side.
- Pantry ingredients: potatoes, cornstarch, flour and simple seasonings.
- Freezer friendly: shape a big batch and fry or air fry from frozen.
- Bite-size and dippable, with ketchup or a creamy sauce.
- Breakfast cluster ready: pair with French toast sticks or a breakfast burrito.
What Makes Burger King Hash Browns Different?
Instead of one big flat patty, the drive-thru version comes as small, coin-shaped rounds, so you get more crunchy edges in every bite. They have a mild onion flavor and plenty of salt.
This copycat recreates that shape at home. For more breakfast and drive-thru ideas, browse our Burger King copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use russets. Their high starch makes the rounds fluffy inside and crisp outside. Waxy potatoes stay gummy, so save those for potato salad.
- Rinse, then squeeze hard. Rinsing removes surface starch that turns gluey; squeezing removes the water that causes splattering and soggy rounds.
- Par-cook the shreds. A quick microwave step softens the potato, so the center is tender in the 3 to 4 minutes it takes the outside to crisp.
- Press firmly. Compact rounds hold together beautifully. Loose ones shed shreds into the oil, and nobody wants potato confetti.
- Chill before frying. 30 minutes in the freezer sets the starch so the rounds keep their cute little shape.
- Keep the oil at 350°F (175°C). Fry in small batches and let the oil recover between them.
Copycat Burger King Hash Brown Rounds
4
servings25
minutes15
minutes260
kcal1
hour10
minutesBurger King-inspired hash brown rounds: shredded russet potatoes, squeezed dry and par-cooked, seasoned with onion powder and salt, pressed into small coins, chilled, then fried at 350°F (175°C) for 3 to 4 minutes until crisp and golden. Makes about 30 rounds.
Ingredients
- For the Hash Browns
1 1/2 lb russet potatoes (about 3 medium), peeled
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon fine salt, plus more for sprinkling
1/4 teaspoon black pepper
4 cups neutral oil, such as canola or peanut, for frying
Directions
- Shred and Shape
- Shred the peeled potatoes on the large holes of a box grater. Rinse the shreds in cold water until the water runs almost clear.
- Pile the shreds onto a clean kitchen towel, twist it closed and squeeze out as much liquid as you can. Dry potatoes are the key to crisp hash browns.
- Spread the shreds in a microwave-safe bowl, cover and microwave on high for 2 to 3 minutes, stirring once, until they just turn translucent and slightly sticky. Cool for 5 minutes.
- Stir in the cornstarch, flour, onion powder, garlic powder, salt and pepper until evenly coated.
- Scoop level tablespoons of the mixture and press each into a firm round about 1 1/2 inches wide and 1/2 inch thick. Set them on a parchment-lined tray.
- Freeze the tray for 30 minutes (or refrigerate for 1 hour) so the rounds hold together in the oil.
- Fry
- Heat 2 inches of oil in a heavy pot to 350°F (175°C), checked with a thermometer.
- Fry the rounds in batches of 8 to 10 for 3 to 4 minutes, turning once, until deep golden and crisp.
- Drain on a rack, sprinkle with a pinch of salt while hot and serve right away.
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Fry, Air Fry or Bake: Times and Temperatures
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Deep fry (chilled) | 350°F (175°C) oil | 3 to 4 min | Crispiest; batches of 8 to 10 |
| Deep fry (frozen) | 350°F (175°C) oil | 4 to 5 min | No need to thaw |
| Air fryer | 400°F (200°C) | 12 to 15 min | Spray with oil, flip halfway |
| Oven | 425°F (220°C) | 20 to 25 min | Oiled sheet pan, flip halfway |
| Reheat | 400°F (200°C) | 4 to 6 min | Oven or air fryer |
Make-Ahead and Storage
- Freeze ahead: shape the rounds, freeze on a tray, then bag for up to 2 months.
- Leftovers: refrigerate cooked rounds within 2 hours for up to 4 days.
- Reheat: 4 to 6 minutes at 400°F (200°C) in the oven or air fryer.
Common Mistakes to Avoid
- Wet potatoes: they splatter, steam and turn soggy.
- Skipping the starch: without cornstarch and flour the rounds fall apart.
- Thick rounds: keep them about 1/2 inch so the centers cook through.
- Crowding the pot: the oil cools and the rounds soak up grease.
More Burger King Copycat Recipes
Build a drive-thru breakfast at home with copycat Burger King French toast sticks and a copycat Croissan'wich. For snacking, try our Burger King-style mozzarella sticks and onion rings. Or roll these hash browns right into our copycat Burger King Egg-Normous Burrito. Love potatoes and cheese together? Make our copycat Burger King cheesy tots.
Comparing styles? See our McDonald's hash browns and Waffle House hash browns, or browse all our Burger King copycat recipes.
Frequently Asked Questions
What are Burger King hash browns made of?
They are small rounds of shredded potato with a little starch, onion flavor and salt, fried until crisp. This copycat uses russet potatoes, cornstarch, flour, onion powder, garlic powder, salt and pepper.
Why do my hash brown rounds fall apart?
The potatoes were too wet, the rounds were not pressed firmly, or they were not chilled. Squeeze the shreds very dry, add the cornstarch and flour, press tightly and freeze for 30 minutes before frying.
Can I make these hash browns in the air fryer?
Yes. Spray the chilled rounds with oil and air fry at 400°F (200°C) for 12 to 15 minutes, flipping halfway, until golden and crisp. Add 2 to 3 minutes if cooking from frozen.
Can I use frozen shredded hash browns?
Yes. Thaw 4 cups of plain frozen shredded hash browns, squeeze them dry and skip the microwave step, since they are already par-cooked. Then season, shape, chill and fry as written.
Can I freeze them?
Freeze shaped, uncooked rounds on a tray until solid, then bag them for up to 2 months. Fry from frozen at 350°F (175°C) for 4 to 5 minutes, or air fry as above.
How do I reheat hash browns?
Reheat in a 400°F (200°C) oven or air fryer for 4 to 6 minutes until hot and crisp again. Avoid the microwave, which makes them soft.
