Crispy Homemade Hash Browns (McDonald’s Style But Better!)
If you’ve ever craved those iconic McDonald’s hash browns, you’ll love this Crispy Homemade Hash Browns (McDonald’s Style But Better!) recipe! Made with real potatoes and no preservatives, these golden, crunchy delights are perfect for breakfast or brunch. The secret? A light coating of cornstarch for that signature crispy crust with a soft, fluffy center.
Serve them with scrambled eggs, avocado toast, or ketchup — they’re always a hit! Plus, this recipe uses minimal oil and everyday ingredients. If you loved my Crispy Potato Cutlets Stuffed with Cheese & Veggies, you’ll definitely enjoy these too. For more breakfast inspiration, check out this BBC Good Food breakfast collection.
Crispy Homemade Hash Browns (McDonald’s Style But Better!)
Course: Breakfast, Brunch, SnacksCuisine: AmericanDifficulty: Easy5
servings15
minutes20
minutes180
kcal35
minutesThese Crispy Homemade Hash Browns are perfectly golden on the outside and soft on the inside — just like McDonald’s, but even better! Made from freshly grated potatoes and lightly coated with cornstarch for extra crispiness, this easy breakfast recipe is quick, delicious, and made with simple pantry ingredients. Serve them hot with ketchup, eggs, or toast for the ultimate morning comfort food.
Ingredients
800g Russet Potatoes
1 tsp Salt (or to taste)
80g Cornstarch
3 tbsp Cooking Oil (for frying)
Directions
- Peel and slice the potatoes into thin strips or shreds.
- Rinse under cold water to remove excess starch, then drain completely.
- Heat oil in a pan and cook the potatoes for 8–10 minutes, stirring occasionally.
- Add salt, mix well, and cook until soft but not mushy.
- Transfer to a bowl, let cool slightly, and mix in cornstarch until evenly coated.
- Spread between two parchment sheets, flatten, and shape into a rectangle
- Cut into even hash brown pieces.
- Fry in hot oil until golden and crispy on both sides.
- Drain and serve immediately.
Recipe Video
Notes
- Use russet or starchy potatoes for the crispiest result.
- Dry the potatoes completely before mixing with cornstarch.
- Don’t overcrowd the pan while frying.
- Air fry for a lighter version — 190°C (375°F) for 10–12 minutes.
- Add garlic powder or black pepper for extra flavor.
Frequently Asked Questions FAQs
Can I make these hash browns ahead of time?
Yes! Shape and freeze them on a tray, then fry directly from frozen.
Why aren’t my hash browns crispy?
Excess moisture is the main reason. Make sure to drain or pat dry the potatoes well.
Can I bake instead of frying?
Yes! Brush with oil and bake at 220°C (425°F) for 20–25 minutes, flipping halfway.
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