Copycat McDonald’s Hash Brown Recipe

If you’ve ever bitten into that golden, crisp McDonald’s hash brown and thought, I could eat three of these, this copycat recipe is for you. The outside shatters with a glassy crunch, while the inside stays light, fluffy, and just peppery enough to keep you reaching for another bite.

This homemade version captures everything you love about the drive-thru original, but you can tweak it to make it vegetarian, air-fryer-friendly, or even freezer-ready for busy mornings. All with simple ingredients you probably already have.

How to make McDonald’s Hash Browns

It starts with shredded russet potatoes blanched to lock in color, then tossed with a little corn flour and potato flakes for binding. A hint of sugar (or dextrose if you’re going full fast-food accuracy) helps them fry up golden. The key is to par-fry and freeze before the final cook, that’s how you get that signature McDonald’s crunch that doesn’t go soggy in minutes.

Nutrition facts (per 56 g patty)

Calories: 150
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 16 g
Sugar: 0.3 g
Protein: 1 g

Ingredients (8 patties, ~56 g each)

Prep Time: 25 minutes (includes blanching)
Cook Time: 3–4 minutes per batch
Chill/Freeze Time: 20 minutes
Total Time: ~50 minutes
Servings: 8 hash browns

• 650 g russet potatoes, peeled
• 1 tsp fine salt
• 1 tbsp cornstarch
• 2 tsp instant potato flakes, finely ground
• ½ tsp white sugar (or dextrose for authentic browning)
• 1 pinch finely ground black pepper
• Oil for frying (canola or canola-soy blend)

Tools you’ll need

• Box grater or food processor with shredding disk
• Large pot for blanching
• Mixing bowl
• Kitchen towel for drying potatoes
• Digital scale (optional but great for portioning)
• Slotted spoon or spider strainer
• Baking sheet and parchment
• Frying pan, deep fryer, or air fryer
• Kitchen thermometer

Instructions

Shred and rinse
Grate potatoes on the small holes of a box grater. Rinse shreds in cold water until the water runs mostly clear. (2 min)

Blanch
Bring a pot of water to a boil. Add potato shreds and blanch for 2–3 minutes. Drain immediately. (5 min)

Dry thoroughly
Spread shreds on a clean towel and press firmly to remove as much moisture as possible. (3 min)

Mix and season
In a large bowl, toss the dried shreds with salt, corn flour, potato flakes, sugar, and pepper until evenly coated. (1 min)

Shape
Weigh out about 56 g per portion. Press into oval patties about 1 cm thick with rounded edges. Chill on a parchment-lined sheet for 20 minutes. (5 min active, 20 min chill)

Par-fry
Heat oil to 350°F (175°C). Fry patties for 45–60 seconds until lightly set but still pale. Transfer to a rack to cool, then freeze until firm. (6 min total per batch)

Final fry
From frozen, fry again at 350°F for 2¼–3 minutes until deep golden and crisp. Drain on paper towels, salt lightly, and serve hot. (3 min)

Tips

• Dry potatoes well to prevent greasy results.
• Par-fry then freeze for authentic McDonald’s texture.
• Don’t overcrowd the fryer, it will drop the oil temperature and make them soggy.
• For oven method, bake from frozen at 400°F (200°C) for 20–25 minutes, flipping halfway.
• For air fryer, cook at 400°F for 8–10 minutes, flipping once.

What to serve with

Breakfast classics

• Sausage, egg, and cheese muffin – A perfect salty-savory match for the hash brown’s crunch.
• Scrambled eggs with chives – Soft, buttery eggs balance the crispy texture beautifully.
• Pancakes with maple syrup – Sweet and salty is never wrong.

Light pairings

• Fresh fruit salad – Grapes, melon, and berries help refresh the palate between bites.
• Greek yogurt with honey – Creamy and tangy next to a crispy, savory hash brown is surprisingly good.

Brunch-style

• Avocado toast with chili flakes – Add the hash brown on top for a double-layer breakfast bite.
• Smoked salmon and cream cheese bagel – The rich, silky salmon pairs well with the crunch and salt of the potato.

Fast food vibes at home

• Crispy chicken sandwich – Slide a hash brown inside for extra crunch.
• Waffle fries and dipping sauces – For a true breakfast-for-dinner feel.

Variations

Mini Hash Brown Bites
Shape into 1-inch rounds for a poppable snack. Great for parties or kid-friendly breakfasts.

Cheesy Hash Browns
Mix in ¼ cup shredded cheddar before shaping for a gooey surprise inside.

Spicy Hash Browns
Add ½ tsp smoked paprika and a pinch of cayenne to the seasoning mix.

Sweet Potato Hash Browns
Replace half the russet potatoes with shredded sweet potato for a naturally sweeter, vitamin-packed version.

Baked Herb Hash Browns
Skip the fry and bake with rosemary and thyme for a lighter, fragrant twist.

Ingredient substitutes

Russet Potatoes
Original: Russet potatoes
Substitutes: Yukon Golds for a creamier interior, or Maris Piper for UK readers.

Corn Flour (Cornstarch)
Original: Corn flour
Substitutes: Potato starch for a lighter crust, tapioca starch for extra crisp.

Instant Potato Flakes
Original: Potato flakes
Substitutes: Extra corn flour, or fine breadcrumbs for binding (slightly different texture).

Sugar/Dextrose
Original: White sugar or dextrose
Substitutes: Skip entirely for a paler fry, or use honey powder for a subtle sweet note.

Pepper Extract Flavor
Original: Pepper extract
Substitutes: Pinch of fine black pepper or white pepper for a milder profile.

Frying Oil
Original: Canola or canola-soy blend
Substitutes: Sunflower oil for a clean taste, or peanut oil for extra crispness (avoid if serving to those with allergies).