If you’ve ever found yourself craving those crispy, golden McDonald’s hash browns—but didn’t want to hit the drive-thru—you’re in for a treat. These homemade McDonald’s-style hash browns are everything you love about the original: that irresistible golden crust, the perfectly fluffy center, and that signature crunch when you bite in. The best part? They’re made with just a few basic ingredients and no fancy equipment needed.
I’ve tested a ton of hash brown recipes over the years, and this one hits the mark every single time. It’s become a Saturday morning staple at our house. Whether I’m making a big weekend brunch or just whipping up a quick breakfast-for-dinner, these hash browns never fail to impress. Plus, they’re freezer-friendly, which is a total game changer when you’re short on time but still want that crispy, diner-style potato goodness.
Let’s dive in and recreate that iconic McDonald’s hash brown experience—right in your own kitchen.
Why You’ll Love These Hash Browns
Crispy on the outside, soft on the inside – Just like the fast-food favorite.
No deep fryer needed – A simple skillet does the trick.
Made with only 4 ingredients – Potatoes, cornstarch, salt, and oil.
Make ahead and freeze – They fry beautifully from frozen.
Customizable – Add your favorite seasonings or even shredded cheese.
Ingredients You’ll Need
2 medium russet potatoes – The star of the show. Russets are starchy and perfect for crisping up.
1 tablespoon cornstarch – Helps bind everything together and creates that classic texture.
Salt to taste – Start with a generous pinch, and adjust after frying.
Vegetable oil for frying – Enough to shallow fry the patties (about ½ inch in the pan).
STEP 1: PARBOIL THE POTATOES
Start by peeling your russet potatoes and placing them in a pot of cold water. This ensures even cooking. Bring the water to a boil and let the potatoes cook for about 6 to 7 minutes. You don’t want them fully cooked—just enough to soften them slightly so they grate more easily and hold together when fried.
Once the potatoes are partially cooked, drain them and let them cool just enough to handle.
STEP 2: GRATE AND DRY
Using a coarse grater, shred the parboiled potatoes. Then, take a clean kitchen towel and wrap the grated potatoes inside. Twist and squeeze out as much moisture as possible.
This step is essential. Removing excess water is what helps the hash browns crisp up properly. Skip this, and you risk ending up with soggy potatoes that fall apart in the pan.
STEP 3: MIX IT ALL TOGETHER
Transfer the dried, grated potatoes to a mixing bowl. Add 1 tablespoon of cornstarch and a generous pinch of salt. Mix gently just until everything is combined. You want to avoid overmixing here—it can make the hash browns gummy instead of light and fluffy.
STEP 4: SHAPE AND CHILL
Now comes the fun part: shaping your hash browns. Take a scoop of the mixture and form it into an oval-shaped patty, pressing gently to compact it. Think of the shape you’d see in the McDonald’s version—about 3 to 4 inches long and ½ inch thick works great.
Place the patties on a parchment-lined tray and refrigerate them for at least 30 minutes. This firming-up step is another key to success. It helps the hash browns stay intact while frying and gives them a nice, dense center.
Crispy Homemade McDonald’s Hash Browns: Golden Perfection at Home
Alright, now that your hash brown patties are chilled and ready, it’s time for the best part—frying them up until they’re perfectly golden and crisp. If you’ve made it this far, give yourself a pat on the back because you’re about to enjoy one of the best homemade breakfasts ever. Trust me, once you taste these, you’ll never miss the drive-thru version again.
Let’s pick up right where we left off and finish this recipe strong.
STEP 5: FRY TO GOLDEN PERFECTION
Heat about ½ inch of vegetable oil in a skillet over medium heat. You want the oil to be hot enough to sizzle as soon as the patties hit the pan, but not smoking. If you’re unsure, you can test it by dropping a small bit of potato into the oil—if it bubbles and floats, you’re good to go.
Carefully place the chilled patties into the skillet, making sure not to overcrowd the pan. Depending on the size of your skillet, fry them in batches to give them plenty of space to crisp up.
Let them cook for about 3 to 4 minutes per side. You’ll know they’re ready to flip when the underside is deeply golden and crisp. Flip gently using a spatula and cook the second side until equally golden.
STEP 6: DRAIN AND SEASON
Once both sides are crispy and golden brown, transfer the hash browns to a paper towel-lined plate to drain off any excess oil. While they’re still hot, sprinkle a little extra salt on top for that final flavor boost. This step gives you that authentic McDonald’s-style salty finish that everyone loves.
Serve them up immediately while they’re hot, crunchy, and irresistibly good.
Tips for the Best Homemade Hash Browns
If this is your first time making hash browns from scratch, here are a few tips that’ll help you get that perfect texture every time:
Don’t skip the parboil: This helps soften the potatoes slightly and keeps the insides fluffy while the outside crisps up.
Squeeze out all the moisture: Use a kitchen towel to wring out as much water as you can. Less moisture = crispier hash browns.
Refrigerate before frying: It helps the patties firm up so they don’t fall apart in the pan.
Use a neutral oil: Vegetable or canola oil works best here. Avoid olive oil—it has too low of a smoke point for proper frying.
Fry in small batches: This helps maintain the oil temperature and ensures each patty gets evenly crispy.
Make-Ahead and Freezing Instructions
These hash browns are freezer-friendly, which makes them an awesome breakfast option for busy mornings. Here’s how to prep and store them:
After shaping the patties, place them on a tray lined with parchment paper.
Freeze the tray until the patties are solid (about 1-2 hours).
Transfer the frozen patties to a freezer-safe bag or container and store for up to 2 months.
To cook from frozen: You don’t even need to thaw them! Just pop the frozen patties directly into hot oil and fry as instructed, adding 1-2 extra minutes per side.
Fun Variations to Try
Want to switch things up a bit? Here are a few ways to put your own spin on this recipe:
Cheesy Hash Browns: Mix in ¼ cup of shredded cheddar or mozzarella before shaping the patties.
Spicy Hash Browns: Add a pinch of cayenne pepper or some chopped jalapeños for a little heat.
Herb-Infused: Toss in chopped fresh herbs like parsley, chives, or thyme for extra flavor.
Mini Hash Brown Bites: Instead of forming ovals, shape into smaller rounds for a bite-sized snack or kid-friendly version.
Crispy Homemade McDonald’s Hash Browns: Easy, Golden, and Delicious
Now that you’ve got the full recipe and some pro tips under your belt, you’re probably already imagining these crispy, golden hash browns sizzling away in your kitchen. But before we wrap things up, let’s tackle a few frequently asked questions that come up when making hash browns from scratch. Whether it’s your first time or you’re looking to perfect your method, these quick answers will help make sure your hash browns turn out just right—every single time.
Frequently Asked Questions
1. Can I use a different type of potato?
While you can use other types of potatoes, russet potatoes are your best bet. They’re high in starch and low in moisture, which is ideal for that crisp-on-the-outside, fluffy-on-the-inside texture. Waxy potatoes like Yukon Gold or red potatoes tend to hold more water and won’t crisp up as well.
2. Why do I need to parboil the potatoes first?
Parboiling helps partially cook the potatoes, so they don’t end up raw or gummy in the center after frying. It also makes them easier to grate and shape, and gives the interior a soft, creamy texture that contrasts perfectly with the crispy exterior.
3. What if my hash browns fall apart while frying?
If your patties fall apart in the pan, it’s usually because they weren’t chilled long enough or the mixture was too wet. Make sure to squeeze out as much moisture as possible and refrigerate the shaped patties for at least 30 minutes before frying.
4. Can I bake these instead of frying?
Technically yes, but you won’t get that iconic crispy crust like you do with frying. If you’d like to bake them, brush both sides with oil and bake on a parchment-lined tray at 425°F (220°C) for about 15–20 minutes per side, flipping once.
5. What oil is best for frying hash browns?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or sunflower oil. Avoid oils like olive oil or butter, which can burn or smoke too quickly.
6. How do I store leftovers?
Store any cooked hash browns in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crispiness—microwaving will make them soft and soggy.
7. Can I freeze the cooked hash browns?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat directly from frozen in the skillet or oven until hot and crispy.
Final Thoughts: Time to Fry Up Some Magic
There’s something truly satisfying about recreating a fast-food favorite in your own kitchen—and these crispy homemade McDonald’s hash browns check all the boxes. They’re simple, quick, and packed with that nostalgic flavor and crunch you know and love. Plus, you’re in total control of the ingredients, the size, and the seasoning.
Whether you’re planning a lazy weekend brunch, prepping breakfast for the week, or just need a cozy snack that hits the spot, these hash browns are the way to go. They freeze well, reheat like a dream, and honestly taste better than anything out of a paper sleeve.
Print
Crispy Homemade McDonald’s Hash Browns
Description
These crispy homemade hash browns taste just like the ones from McDonald’s—golden, crunchy on the outside, and soft and fluffy on the inside. Perfect for breakfast or brunch, they’re made with simple pantry ingredients and no deep fryer required. Just shape, chill, and fry for that iconic McDonald’s-style hash brown experience in your own kitchen.
Ingredients
2 medium russet potatoes
1 tablespoon cornstarch
Salt to taste
Vegetable oil for frying
Instructions
Peel the potatoes and place them in a pot of cold water. Bring to a boil and cook for 6 to 7 minutes until partially cooked but still firm. Drain and let them cool slightly.
Grate the parboiled potatoes using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is important for achieving a crispy texture.
Transfer the grated potatoes to a bowl. Add cornstarch and a generous pinch of salt. Mix until evenly combined but do not overwork the potatoes.
Shape the potato mixture into oval patties, pressing gently to compact them. Place them on a tray lined with parchment paper and refrigerate for at least 30 minutes. This helps the hash browns hold their shape during frying.
Heat about half an inch of vegetable oil in a skillet over medium heat. Once the oil is hot, gently place the chilled hash browns into the pan. Fry for 3 to 4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
Remove the hash browns and place them on a paper towel-lined plate to drain excess oil. Season with a little extra salt while hot and serve immediately.
Notes
Using russet potatoes is key because their high starch content helps mimic the texture of McDonald’s hash browns. Parboiling and chilling the patties before frying ensures they hold together and crisp up nicely. These hash browns can also be frozen after shaping and fried directly from frozen when you’re ready to eat.
