McDonald’s Style Breakfast Hash Browns At Home

McDonald's breakfast is very popular, especially their famous Hash Browns which are crispy and soft. Here's how to make them at home.

Hash Browns are a beloved breakfast item at McDonald’s. Shredded potatoes are formed into an oblong patty and fried until golden brown and crispy. These hash browns are one of the most well-known and popular breakfast side dishes, and McDonald’s is famous for serving them.

These crispy potato cakes are made with just two ingredients: corn flour and potatoes. They are not only delicious but also filling, making them the perfect side dish for a thick and soft morning sandwich.

Due to the BDS movement and McDonald’s ban, supporters have been unable to enjoy McDonald’s famous Hash Browns, McNuggets, and ice cream.

Materials needed for McDonald’s style Hash Browns

  1. 700 g of 4 medium russet potatoes, shredded
  2. Stir-fry with 3 tablespoons of oil
  3. One teaspoon salt
  4. Six tablespoons cornflour

How to Make the Infamous McDonald’s Style Hash Browns

  1. To keep potatoes from oxidising (becoming brown), shred them and then occasionally place them in a bowl of cold water.
  2. After draining, squeeze out most of the juice from the grated potatoes and bundle them in a reusable towel.
  3. Add the potato shavings to a nonstick pan and stir-fry over a medium-high flame for 9 minutes, or until warmed through and soft.
  4. Place the shreds in a container and stir in corn flour to produce a loose batter.
  5. Place the potato dough on a sanitised, parchment-lined surface.
  6. Knead and spread out the dough to a thickness of 1 cm.
  7. After dividing the dough into six equal halves, round the edges of each hash brown.
  8. Put in the freezer for at least half an hour.
  9. Add 1.5 cm of vegetable oil to a pan over medium-high heat, then add the hash browns. Fry both sides for two minutes.
  10. Move to a cooling rack made of wire.

Notes to keep in mind while trying these Hash Browns

Avoid wringing out too dry. Remove only sufficient juice to prevent it from being overly damp.

The potatoes should be boiled sufficiently to be soft and fully cooked without becoming mushy, and without browning.

This recipe yields six Hash Browns from McDonald’s.

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