Homemade McDonald’s Hash Browns Copycat Recipe

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It is time for another McDonald’s copycat recipe. After making these delicious Egg McMuffins, and Chicken McGriddles, we’re making McDonald’s hash browns this time. These mouthwatering hash brown patties made from shredded potatoes are cooked to be fluffy inside and crispy and toasted on the exterior.

Since no other recipe even comes close to the original and, in my opinion, doesn’t merit the moniker “Copycat recipe,” the primary cause is wrong or missing ingredients. This recipe has been waiting patiently to be published.

Thus I’ll walk you through the process of making these hash browns in the McDonald’s way today. The best part about them is that you can prepare them ahead of time and freeze them for whenever you’re ready to cook them.

The Best McDonald’s Hash Browns Copycat Recipe

I’m not sure about you, but I consider McDonald’s hash browns among their most delicate items. They’re great in the restaurant, but I think my version is much better when it’s cooked at home!

Once you try these easy and delectable homemade hash browns, you’ll be addicted. That has certainly been the case for me. So far this week, I’ve cooked these for breakfast nearly every morning.

Making these McDonald’s hash browns at home is also great because no harmful ingredients are added, which I appreciate. My meal should not contain anything like sodium acid pyrophosphate or hydrogenated soybean oil!

The original McDonald’s hash browns don’t contain any cheese, cayenne pepper, or other additives. Still, I see most, if not all, online versions that do—missing essential flavors, such as those from beef stock and a little sugar. But don’t worry; you’re going to create something genuine.

The second item that appears to be ignored by everyone is confit cooking. Cooking anything in fat or oil at a reduced temperature is known as confit cooking. Because it changes the starch within, most restaurants “double fried” their potatoes.

As a result, it becomes even crispier when you re-fry it after chilling. Confit, indeed, yep.

Ingredients you’ll need

Okay, to prepare these delectable McDonald’s hash browns, you just need some basic ingredients. And while this recipe calls for a few more ingredients compared to standard hash brown recipes, they are more than worth it.

Here is all you will need to prepare this simple hash browns recipe:

• Russet Potatoes
• Salt
• Sugar
• Pepper
• Cornstarch
• Vegetable Oil (sunflower or rapeseed)
• Dry beef stock powder

Since Yukon potatoes have excellent consistency, I occasionally use them to create hash browns, but any potato would work in this recipe. Because the original recipe calls for russet potatoes, I’ve included them.

Regarding the oil, McDonald’s uses a blend of rapeseed and sunflower oils. Any neutral high-heat oil, such as canola oil, avocado oil, peanut oil, or macadamia nut oil, can be used.

Ingredients

• 3 russet potatoes

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp sugar

• 6 Tbsp cornstarch

• 2 Tbsp vegetable oil (sunflower or rapeseed), plus more for frying

• 1 tsp dry beef stock powder (optional, for extra flavor)

Instructions

1. Prep the potatoes

• Peel and grate the potatoes using the large holes of a box grater.

• Place in a bowl of cold water to prevent browning. Stir, then drain and repeat until the water runs clearer.

2. Remove excess moisture

• Transfer the grated potatoes to a strainer. Press firmly to squeeze out as much liquid as possible. This step is key for crispy hash browns.

3. Par-cook the potatoes

• Heat 1 Tbsp oil in a nonstick skillet over low heat. Add the grated potatoes and cook for 5–6 minutes, stirring occasionally, until just softened.

• Drain and let cool slightly.

4. Season and bind

• In a bowl, combine the cooled potatoes with salt, pepper, sugar, beef stock powder (if using), and cornstarch. Mix until well combined.

5. Shape the patties

• Scoop about ¼ cup of the mixture onto a sheet of parchment paper. Flatten into a rectangle. Add another 2–3 Tbsp of potatoes on top and fold the parchment to press into shape.

• Repeat until all hash browns are formed.

6. Fry until golden

• Heat 1 Tbsp oil in a nonstick skillet over medium-high heat. Add the patties in batches and cook for 3–4 minutes per side, turning occasionally, until golden brown and crispy all over.

7. Serve

• Drain on paper towels and serve hot with ketchup, breakfast sandwiches, or eggs.

Tips for Success

• Squeeze well: Too much liquid = soggy hash browns.

• Keep patties cold: Chilling them for 15 minutes before frying helps them hold shape.

• For a deep-fried version, heat oil to 350°F (175°C) and fry until crisp.

Storage & Reheating

• Refrigerator: Store cooled hash browns in an airtight container for up to 3 days.

• Freezer: Freeze uncooked patties on a tray, then transfer to a bag and freeze for up to 1 month. Cook straight from frozen.

• Reheat: Crisp up leftovers in an air fryer or skillet — avoid microwaving to keep them crunchy.

Share the image below to your Pinterest board if you like these McDonald’s hash browns!

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