Having a McDonald’s Hash Browns breakfast is one of the greatest joys in life. Sandwiched between two buttered morning muffins, a cup of steaming coffee, and a burger of some kind… Perfect.
There is a crunchy outside layer to these hash browns, but the inside is really mushy and melty. It’s hard to beat a fried potato breakfast for breakfast, isn’t it? This recipe makes it simple to get perfectly browned and crispy hash browns.
McDonald’s Hash Browns Recipe
McDonald’s hash browns are now a gourmet breakfast option. Take ten minutes to enjoy this.
| Preparation Time | Resting Time | Cooking Time | Total Time |
|---|---|---|---|
| 10 Minutes | 2 Hours | 20 Minutes | 2 Hours 30 Minutes |
INGREDIENTS
- 1 large floury potato (peeled)
- 1 medium egg
- ½ teaspoon of salt
- 1 teaspoon of pepper
- 3-4 tablespoons of Canola oil or cooking oil
DIRECTIONS
- You may use a big basin of very cold water to shred your potato into it. To make the water hazy, vigorously agitate the potato with your fingers.
- Drain the potato in a colander or sieve and then place it in the centre of a fine mesh or cloth. Pull out all the water you can.
- Salt & pepper to taste. Mix all the ingredients together using a big spoon.
- Add the oil to a medium- to high-heat pan and cook for a few minutes. Assemble your McDonald’s hash brown mixture by grabbing a tiny amount and shaping it in your palm.
- Toss each hash brown into the pan and lower the heat to medium-low. Cook for 5-8 minutes on each side until the hash browns are golden brown and cooked through.
- It’s time to eat!
NOTES
- You may or may not care about the shape. The hash browns at McDonald’s are more oval in form, but if making them in circles or squares is simpler for you, go ahead and do it that way.
NUTRITION
Calories: 143kcal/ Carbohydrates: 15g/ Protein: 1g/ Fat: 8g/ Sodium: 307mg