We all love a quick and tasty breakfast. Check your watch, is it past 10.30am? Have you missed the McDonald’s deadline for breakfast? What a shame. However, all is not lost. It is possible to make authentic McDonald’s hash browns at home. This article is going to show you how.
McDonald’s breakfasts are one of life’s pleasures. A cup of hot coffee, some form of patty, sandwiched between a buttered breakfast muffin, and maybe a little salt and pepper… Perfect.
Or is it?
Did you see what we missed? Ah that’s right a crisp McDonald’s hash brown to top it all off. We love McDonald’s hash browns so much that we always order a few extra. A slice of toasted goodness, a hint of oiliness with the perfect blend of softness and crispiness, all rolled into a potato triangle.
Let’s take a look at what you will need to do to make perfect McDonald’s hash browns….
How To Make McDonald’s Hash Browns
Hash browns are standard breakfast fare. But if you are looking for a crispy McDonald’s hash brown you don’t want a flat pancake like you would get in any old diner. And you are going to need to do a few extra steps to make sure they taste and look authentic.
Don’t worry, none of it is difficult…
The first thing we want to draw your attention to is how to grate the potato. If you go too fine then during the cooking process the pieces will break down, and then you’ll end up with misshapen, mushy hash browns. Go too large however and you’ll find the outside will cook before the inside does, and nobody likes eating raw potato. So, pick a mid-range size on your box grater.
Its up to you whether you peel your potatoes. We sometimes want to go for a slightly more rustic look with our recipe, and leave the skins on. And that said, toasted chunks of potato skin add a little extra crunch and are utterly delicious. But if you are not going to peel your potatoes you will have to wash them, as toasted chunks of dirt from the farm aren’t quite as delicious. If you want your end result to look exactly like authentic McDonald’s hash browns then peel your potatoes when you are preparing your ingredients.
Potatoes obviously contain starch and moisture. For this McDonald’s has brown recipe, excess starch and moisture is something that we really want to avoid. We get rid of these elements in a two-stage process. The first part is to submerge your grated potato in really cold water (we use iced water for the best effect). Don’t just drop it in and think the job is done. You need to agitate and swirl the potato around in the water with your fingers until you can barely see it because the water is so cloudy because of all the released starch?
But doesn’t submerging the potato add moisture?
Well yes, but the second stage will deal with that. Take a fine cloth or muslin, remove the grated potato from the water and place it in the middle of the cloth. Gathering the corners together twist the ends until the cloth tightens around the potato in the middle (do this over the sink), and keep twisting until you can twist no more. By doing this you’ll be getting rid of any excess moisture, which left alone will cause your McDonald’s hash browns to steam instead of fry.
Now we aren’t going to pretend that these are the healthiest, but if you were dieting you wouldn’t be trying to make an authentic McDonald’s breakfast, right? So, another key is using enough oil. Oil, when heated, makes things golden brown and crispy, no oil no crispy crust. Simple. You can oven bake them, but for authentic tasting McDonald’s hash browns we recommend that you fry them.
Now you have the tips, lets get straight into the recipe.
The key to getting crispy hash browns is all in the preparation stage. By heating the oil and then turning it down you ensure that the outside is seared. Our recipe will make 2-3 delicious McDonald’s hash browns; however, you can easily make more. The recipe is adaptable so if you want to make double the amount, simply double the ingredients. It is also possible to freeze them after cooking and reheat them at a later date.