How to make McDonald’s style hash browns- The term “hashed brown potatoes” was first mentioned by food author Maria Parloa in 1888. Originally they were called hashed brown potatoes, and the name shortened over time. They are very popular and preferable breakfast in America.
The easiest way to incorporate crispy potatoes. There are several different ways like incorporating a variety of ingredients, including leftovers in the fridge. A few of the popular hash brown variations are:
- Chopped or cubed
- Patties, or “cakes” (like with McDonalds)
- Shredded
- Casserole-style
They are very easy to make. Basically, all you have to do is to grate up some potatoes with the help of grater, rinse off the starch, squeeze it dry, and cook the potato in a skillet with or without oil until crispy.
Hash browns made from scratch with fresh potatoes tastes much much better than the left over or frozen one’s.
WHY MC DONALDS HASH BROWNS ARE FAMOUS
Mc donalds is famous for its breakfast sandwiches, burgers, nuggets, ice creams, hash browns etc. McDonald’s hash brown is as close as likely to come to quick-service food perfection. Golden brown, crunchy on the outside, soft and greasy on the inside, with shreds of cooked potato that seem to be bound together by pure magic.
A delicious hash brown is great on its own or as a side at breakfast time. To all those people who like to have all-day breakfast options right at home. These fast-food style hash browns are so delicious and very easy to make and freeze for the snacking times.
To all those people who like to have all-day breakfast options right at home. These fast-food style hash browns are so delicious and very easy to make and freeze for the snacking times.
How to make McDonald’s style hash browns. lets get started!
INGREDIENTS
- 4 peeled potatoes
- 1 Tbsp corn syrup
- 2 Tbsp rice flour
- 1 Tbsp onion powder
- 1 Tsp salt
- 1 Tsp ground black pepper
- 1Tbsp cornflour
- Vegetable oil (to fry)
RECIPE
- Grate the potato and soak in ice-cold water
- Leave the shredded potatoes for 2 hours to release the starch then Drain.
- In a pot with boiling water, add corn syrup and parboil for 2-3 minutes then drain
- Pour cold water over to stop further cooking
- Pop over a cloth and Squeeze out all the moisture
- Add all the ingredients to the potatoes
- Mold the mixture in a cookie-cutter mold by pressing with a spoon
- Fry in a good amount of oil until each side has a golden crispy brown
Note:
Soak shredded potatoes in ice cold water atleast 2 hours to remove starch which prevents hash browns from sticking together and helps achieve maximum crispness
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