Homemade McDonald’s Hash Browns
There’s something incredibly nostalgic about McDonald’s hash browns—the perfect crispy exterior with a wonderfully soft inside. But guess what? Making them at home is not only possible but incredibly satisfying! I still remember the first time I tried this at home. It was a chilly Saturday morning, and after one too many disappointing breakfasts, I decided to take matters into my own hands. Spoiler alert: the results were so good, the entire family now requests them regularly!
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Ingredients
| Ingredient | Description |
|---|---|
| Potatoes | The star of the show, providing the necessary starchiness and crispiness |
| Salt, sugar, and black pepper | Seasonings that enhance the natural flavors without overpowering them |
| Cornstarch | Helps create that iconic crispy exterior |
| Dry beef stock powder | Adds a depth of flavor that’s hard to replicate |
Want to mix things up? Try adding some paprika for a smoky flavor, or substitute beef stock powder with vegetable stock for a vegetarian option.
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Directions
- Peel and Rinse: Begin by peeling your potatoes and giving them a good rinse in cold water to keep them from browning.
- Grate and Rinse: Grate the potatoes and immerse them in cold water. Stir and drain when the water looks cloudy—this helps remove excess starch.
- Press: Press the grated potatoes in a strainer to squeeze out as much liquid as possible.
- Cook: Cook the grated potatoes in a skillet with a touch of oil on low heat for about 5-6 minutes, then let them cool.
- Combine: In a bowl, combine the potatoes with your seasonings and cornstarch. Shape the mixture into patties using about a quarter cup for each.
- Fry: Heat some oil in a skillet and cook each patty until golden and crispy on each side.
Pro Tip: Ensure the oil is hot before adding your patties to get that perfect golden crust without absorbing too much oil.
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