McDonalds Copycat Hash brown Recipe
Crispy hash browns that are crispy outside and mouth melting soft inside. Don’t we all love fried potatoes for breakfast? Here's the recipe and secret to make perfectly browned and extra crispy the BEST hash brown every time.
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Ingredients
- 500 gm Potatoes
- 5 tablespoons Cornstarch
- Salt to taste
- 1 tablespoon Oil + 4 tablespoon Oil for Frying
Instructions
Preparing the Potato Mixture
- Peel and rinse the potatoes.
- Chop them into very fine cubes.
- Heat one tablespoon of extra virgin olive oil in a pan.
- Place these chopped potatoes on a strainer which is placed on a big bowl. Pour water over potatoes and rinse to wash off the starch.
- Heat 1 tablespoon oil in a skillet on a medium heat. Add chopped potatoes and stir fry for 5-6 minutes till tender. Make sure not to overcook and do not turn them mushy.
- Transfer potatoes to a large bowl and add cornstarch in hot potatoes.
- Mix well.
Shaping Hash Browns
- Place the warm potato mixture on a board and flatten it after covering with a cling film. Use a roller pin to spread it evenly into a rectangular shape.
- Using a knife cut this rectangle further into 6 rectangular pieces.
- Gently round the corners of the rectangles to shape them.
Frying Hashbrowns
- Add oil to a heavy-bottomed skillet till upto ¼th of an inch.
- Heat oil.
- Place shaped patties in the oil. Keep the heat to medium low.
- Fry one side for a couple of minutes. With a spatula lift to see if the edges have started turning golden. Now gently flip to the other side.
- Cook the other side till golden brown and crisp. Drain to a wire rack. Serve immediately.