McDonald's Hash Browns Recipe

Serves 6

25 mins prep

25 mins cook

30 mins chill

80 mins total

My homemade McDonald’s hash browns recipe tastes just like the real thing but is much better for you! Naturally vegan and gluten-free, my version uses only a handful of fresh, simple ingredients with nothing artificial added. Plus, I’ve included directions for both pan frying and air frying to make these crispy potato patties a sure hit with your family!

2 servings

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Peel and grate the potatoes using a box grater.
Place the grated potatoes into a bowl of cold water.
Stir until the water becomes cloudy.
Drain through a fine mess sieve and transfer the potato to a clean kitchen towel.
Squeeze out excess liquid and transfer to a mixing bowl.
Season with salt and pepper, stir until combined.
Heat a large pan over a medium heat, transfer the grated potatoes to the pan and cook until soft, stirring to ensure they don’t stick for approximately 3-4 minutes.
When soft transfer to a mixing bowl.
Next, add the onion powder and cornflour. Stir until well combined.
Line a baking tray with baking paper and place ⅓ cup of potato mixture in a mound.
Repeat with remaining potato mixture.
Shape the mounds into rectangle hash brown shapes.
Cover and chill in the fridge for 30 minutes.
Heat oil in a large pan.
Pan fry the hash browns until golden, 5-6 minutes, flip and continue to cook for another 5 minutes or until golden on both sides.
Remove from the oil with a slotted spatula, and drain on kitchen paper.
Serve with your favorite dipping sauce.