✔ Updated · real amounts, frying times + freezing tips
These McDonald's hash browns are my copycat-style take on the crisp, golden oval patties from the breakfast menu, made at home with grated potato, an egg and a skillet.
At a glance
The one tip that matters: Wring the grated potato in a towel until it's almost dry. Any water left in it steams the hash browns instead of frying them crisp.
Three steps make all the difference: rinse the grated potato in ice water until the water turns cloudy, wring it completely dry in a towel, and fry it hot to set the crust before turning the heat down so the middle cooks through. The result is a hash brown that's shatteringly crisp outside and soft inside. Freezing and reheating tips are below.
Why You'll Love These Hash Browns
- Crisp outside, tender inside, fried golden in a regular skillet.
- Five simple ingredients: potatoes, an egg, salt, pepper and oil.
- Freezer-friendly, so crispy hash browns are ready for any breakfast.
What Makes McDonald's-Style Hash Browns Different?
Diner hash browns are usually a loose, flat layer of shredded potato on the griddle. The breakfast-menu version is a compact oval patty, crisp all over and soft inside, that you can eat in your hand. This copycat-style recipe gets close by binding the grated potato with an egg, shaping it firmly into ovals and shallow-frying in plenty of hot oil. They’re only sold until breakfast ends; see McDonald’s lunch hours.
The prep matters more than the frying: rinsing the grated potato removes surface starch that makes it gummy, and wringing it dry stops it steaming in the pan. For more breakfast-menu favorites, browse our McDonald's copycat recipes.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this hash browns. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Rinse the grated potato. Swirl it in ice water until the water turns cloudy, to wash away the starch.
- Wring it completely dry. Squeeze it in a cloth as hard as you can; wet potato fries soggy and grey.
- Start hot, then turn it down. Get the oil hot to set the crust, then fry on medium so the middle cooks through.
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 russet potatoes. Floury, starchy russets fry up crisp and fluffy. Waxy potatoes stay dense and can turn gummy.
- Grate on the medium holes. Fine shreds turn mushy and fall apart; very coarse ones brown outside before the middle cooks.
- Rinse, then wring hard. Swirl the shreds in ice water to wash off surface starch, then twist them in a towel until no more water comes out. Put your back into it; I twist until my arms ache a little. This is the single biggest difference between crisp and soggy.
- Start hot, then medium. Shimmering oil sets the crust in the first minute (listen for a steady, happy sizzle); dropping to medium lets the center cook through without burning the outside.
- Don't crowd the pan. Fry in batches if needed, and drain on a wire rack so the bottoms stay crisp.
McDonald’s Hash Browns (Copycat)
6
hash browns15
minutes15
minutes170
kcal30
minutesCopycat-style McDonald’s hash browns: grated russet potato rinsed in ice water to wash off the starch, wrung completely dry, mixed with egg, salt and pepper, shaped into ovals and shallow-fried, starting hot and then on medium, until deep golden, crisp outside and tender inside.
Ingredients
2 large russet potatoes, peeled (about 1 1/2 lb)
ice water, for rinsing
1 large egg
3/4 teaspoon fine salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
1/3 cup canola or vegetable oil, for shallow frying
Directions
- Rinse and Dry the Potato
- Grate the potatoes on the medium holes of a box grater straight into a large bowl of ice water. Swirl the shreds around with your fingers until the water turns cloudy with starch.
- Drain in a colander, then tip the potato into the middle of a clean kitchen towel or cheesecloth. Gather the corners and twist over the sink until no more water comes out. It should feel almost dry; wet potato fries soggy and grey.
- Shape and Fry
- In a dry bowl, mix the potato with the egg, salt and pepper until every shred is coated.
- Divide the mixture into 6 portions. Squeeze each one firmly in your hands and press it into a flat oval about 1/2 inch thick.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Lay in the hash browns without crowding, let them sizzle for 1 minute to set the crust, then turn the heat down to medium.
- Fry for 4 to 6 minutes per side, turning once, until deep golden brown and crisp and the middle is tender and cooked through.
- Drain on a wire rack or paper towels and sprinkle with a pinch of salt while hot. Serve right away.
Recipe Video
Notes
- Now, the shape may be important to you or it may not. McDonald’s hash browns are more of an oval shape, but if circles or squares make life easier for you, make them like that.
- If you find the mixture a bit sticky, you are allowed to dampen your hands slightly, but be aware you may be adding moisture back into your recipe. Hot oil and water are not friends. We have found the ideal solution is to moisten your hands with a couple of drops of cooking oil. You will get be able to reduce the stickiness and also a little bit of oil on the outside stops them from sticking to the board or plate whilst you prepare the rest.
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Make-Ahead, Freezing and Reheating
- Freeze for later: fry the hash browns until just golden, cool them on a rack, freeze in a single layer on a tray, then bag for up to 3 months.
- Reheat from frozen: bake at 400°F for 15 to 20 minutes or air fry at 400°F for 8 to 10 minutes, flipping once, until hot and crisp.
- Leftovers: refrigerate cooked hash browns for up to 3 days and reheat in a hot oven, air fryer or dry skillet. The microwave makes them soft.
- Don't grate ahead: grated raw potato turns grey quickly. If you must wait, keep the shreds submerged in cold water for up to 1 hour, then wring dry.
- Breakfast sandwich: tuck a hash brown into an egg and sausage muffin for a full drive-thru-style breakfast at home.
Frequently Asked Questions
How do you make hash browns crispy like McDonald's?
Rinse the grated potato in ice water to remove the surface starch, wring it completely dry in a towel, then fry the patties in enough oil to come partway up the sides. Start the oil hot to set the crust, then fry on medium so the middle cooks through.
What potatoes are best for copycat McDonald's hash browns?
Russet potatoes, sometimes called baking potatoes. Their high starch and low moisture give a crisp outside and fluffy inside. Yukon Golds work but are a little softer.
Why are my hash browns soggy or grey?
Usually the potato was still wet. Water steams the shreds instead of letting them fry, and grated potato left sitting in the air turns grey. Grate straight into ice water, then wring it completely dry and fry right away.
Can I make these in the oven or air fryer?
Yes, though pan-frying gives the crispest result. Brush the patties with oil and bake at 425°F on a lined sheet for 25 to 30 minutes, flipping halfway, or air fry at 400°F for 12 to 15 minutes, flipping once, until golden and cooked through.
Can I freeze homemade hash browns?
Yes. Fry them until just golden, cool completely, freeze in a single layer on a tray, then bag them for up to 3 months. Reheat from frozen at 400°F in the oven for 15 to 20 minutes or in the air fryer for 8 to 10 minutes.
How many calories are in each hash brown?
About 170 calories per hash brown when shallow-fried as written. Oven-baked or air-fried with a light brush of oil, they are closer to 120 calories each.
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So I tried making these today. My kids asked for McDonalds style hashbrowns and I figured, why not try.
Suggestions to anyone else who tires:
Dont try to make the shape perfect before putting in the pan cuz it wont stay together anyway, but the second you put it in the pan, finish shapring it cuz after a very short time you cant reshape it. You can’t really shape it before very well but of course try, then fix it after putting in pan.
There is advice on temp of oil etc but without a thermomemter thats impossible for normal people… my advice is DONT GO TO HOT! I used olive oil and didnt turn it down til it smoked, well that was too hot (but still ok).
Turned out tasty
I added some garlic powder too
The shape wasn’t forming for me, it was breaking apart. To fix that u added 2 teaspoons cornflour. More crunchy and didn’t break as much
I like to sprinkle a little paprika for added flavor. Adding a bit of table salt over it after it’s done really seals the deal
I can also confirm wheat flour is just as good
I have made these hash brown 3 times and followed the recipe. Just need to make sure to squeeze all the liquid out before adding egg. 2nd time I was in hurry & didn’t squeeze as much so they were too watery. My daughter likes them too. Thank you for the easy receipt.