McDonald's Hash Browns Recipe [2023] » (2023)

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We all love a quick and tasty breakfast. Check your watch, is it past 10.30am? Have you missed the McDonald’s deadline for breakfast? What a shame. However, all is not lost. It is possible to make authentic McDonald’s hash browns at home. This article is going to show you how.

McDonald’s breakfasts are one of life’s pleasures. A cup of hot coffee, some form of patty, sandwiched between a buttered breakfast muffin, and maybe a little salt and pepper… Perfect.

Or is it?

McDonald's Hash Browns Recipe [2023] » (1)

Did you see what we missed? Ah that’s right a crisp McDonald’s hash brown to top it all off. We love McDonald’s hash browns so much that we always order a few extra. A slice of toasted goodness, a hint of oiliness with the perfect blend of softness and crispiness, all rolled into a potato triangle.

Let’s take a look at what you will need to do to make perfect McDonald’s hash browns.

How To Make McDonald’s Hash Browns

Hash browns are standard breakfast fare. But if you are looking for a crispy McDonald’s hash brown you don’t want a flat pancake like you would get in any old diner. And you are going to need to do a few extra steps to make sure they taste and look authentic.

Don’t worry, none of it is difficult…

The first thing we want to draw your attention to is how to grate the potato. If you go too fine then during the cooking process the pieces will break down, and then you’ll end up with misshapen, mushy hash browns.

Go too large however and you’ll find the outside will cook before the inside does, and nobody likes eating raw potato. So, pick a mid-range size on your box grater.

Its up to you whether you peel your potatoes. We sometimes want to go for a slightly more rustic look with our recipe, and leave the skins on. And that said, toasted chunks of potato skin add a little extra crunch and are utterly delicious.

But if you are not going to peel your potatoes you will have to wash them, as toasted chunks of dirt from the farm aren’t quite as delicious. If you want your end result to look exactly like authentic McDonald’s hash browns then peel your potatoes when you are preparing your ingredients.

Potatoes obviously contain starch and moisture. For this McDonald’s has brown recipe, excess starch and moisture is something that we really want to avoid.

We get rid of these elements in a two-stage process. The first part is to submerge your grated potato in really cold water (we use iced water for the best effect). Don’t just drop it in and think the job is done.

You need to agitate and swirl the potato around in the water with your fingers until you can barely see it because the water is so cloudy because of all the released starch?

But doesn’t submerging the potato add moisture?

Well yes, but the second stage will deal with that. Take a fine cloth or muslin, remove the grated potato from the water and place it in the middle of the cloth.

Gathering the corners together twist the ends until the cloth tightens around the potato in the middle (do this over the sink), and keep twisting until you can twist no more. By doing this you’ll be getting rid of any excess moisture, which left alone will cause your McDonald’s hash browns to steam instead of fry.

Now we aren’t going to pretend that these are the healthiest, but if you were dieting you wouldn’t be trying to make an authentic McDonald’s breakfast, right?

So, another key is using enough oil. Oil, when heated, makes things golden brown and crispy, no oil no crispy crust. Simple.

You can oven bake them, but for authentic tasting McDonald’s hash browns we recommend that you fry them.

Now you have the tips, lets get straight into the recipe.

McDonald's Hash Browns Recipe [2023] » (2)




Prep time



Cooking time






Breakfast time just got a lot more special with this McDonald’s hash brown recipe. Enjoy in 10 minutes total.


  • 1 large floury potato (peeled)

  • 1 medium egg

  • ½ teaspoon of salt

  • 1 teaspoon 1 of pepper

  • 3-4 tablespoons of Canola oil or cooking oil


  • Take your potato and grate into a large bowl of icy cold water. Swirl the potato around and around with your fingertips until the water turns cloudy.
  • In a colander or sieve, drain the potato and then add to the middle of a fine cloth or mesh. Squeeze as much water out as you can.
  • Add the egg and seasoning. Using a large spoon mix all of the ingredients together
  • Heat a pan with the oil, over a medium to high heat. Take small handfuls of your McDonald’s hash brown mixture, and in the palm of your hand make it into the desired shape.
  • Gently place each hash brown into the pan and turn the heat down to medium. Cook on each side for 5-8 minutes until the hash brown is cooked through and golden brown on each side.
  • Serve and enjoy.


  • Now, the shape may be important to you or it may not. McDonald’s hash browns are more of an oval shape, but if circles or squares make life easier for you, make them like that.
  • If you find the mixture a bit sticky, you are allowed to dampen your hands slightly, but be aware you may be adding moisture back into your recipe. Hot oil and water are not friends. We have found the ideal solution is to moisten your hands with a couple of drops of cooking oil. You will get be able to reduce the stickiness and also a little bit of oil on the outside stops them from sticking to the board or plate whilst you prepare the rest.

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The key to getting crispy hash browns is all in the preparation stage. By heating the oil and then turning it down you ensure that the outside is seared.

Our recipe will make 2-3 delicious McDonald’s hash browns; however, you can easily make more.

Our copycat McDonald’s recipes are adaptable so if you want to make double the amount, simply double the ingredients. It is also possible to freeze them after cooking and reheat them at a later date.


McDonald's Hash Browns Recipe [2023] » (3)

Laura Ritterman

Hi, I’m Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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KFC Double Down Recipe


  1. McDonald's Hash Browns Recipe [2023] » (6)


    July 22, 2021 at 12:16 am ·Reply

    So I tried making these today. My kids asked for McDonalds style hashbrowns and I figured, why not try.

    Suggestions to anyone else who tires:

    Dont try to make the shape perfect before putting in the pan cuz it wont stay together anyway, but the second you put it in the pan, finish shapring it cuz after a very short time you cant reshape it. You can’t really shape it before very well but of course try, then fix it after putting in pan.
    There is advice on temp of oil etc but without a thermomemter thats impossible for normal people… my advice is DONT GO TO HOT! I used olive oil and didnt turn it down til it smoked, well that was too hot (but still ok).

  2. McDonald's Hash Browns Recipe [2023] » (7)


    October 4, 2021 at 7:30 am ·Reply

    Turned out tasty
    I added some garlic powder too
    The shape wasn’t forming for me, it was breaking apart. To fix that u added 2 teaspoons cornflour. More crunchy and didn’t break as much

  3. McDonald's Hash Browns Recipe [2023] » (8)


    January 1, 2022 at 2:27 am ·Reply

    I like to sprinkle a little paprika for added flavor. Adding a bit of table salt over it after it’s done really seals the deal

    I can also confirm wheat flour is just as good

  4. McDonald's Hash Browns Recipe [2023] » (9)


    April 26, 2022 at 12:09 pm ·Reply

    I have made these hash brown 3 times and followed the recipe. Just need to make sure to squeeze all the liquid out before adding egg. 2nd time I was in hurry & didn’t squeeze as much so they were too watery. My daughter likes them too. Thank you for the easy receipt.

Leave a Comment


Why do McDonald's hash browns taste different? ›

To make their fried menu items healthier, McDonald's began cooking potato sides with vegetable oil in 1990. But the fast-food joint wasn't willing to sacrifice that signature flavor: McDonald's added natural beef flavoring to the oil to preserve the taste customers had come to love.

What do they put in McDonald's hash browns? ›

The ingredients listed in McDonald's hash browns are potatoes, vegetable oil (canola oil, soybean oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*), salt, corn flour, dehydrated potato, dextrose, sodium acid pyrophosphate, and extractives of black pepper.

How are McDonald's hash browns so crispy? ›

McDonald's has perfected it frying game

The first time McDonald's hash browns meet hot oil, it's known as "part-frying." Part-frying is basically blanching, except in oil as opposed to in water.

What kind of oil does McDonald's use for hash browns? ›

McDonald's hash browns are made in the West Midlands, using British-grown potatoes. They are then cooked in a 100% vegetable oil made up of a blend of sunflower and rapeseed oil.

What is the difference between Southern style hash browns and regular hash browns? ›

What is this? I LOVE hashbrowns! Especially “Southern style” hashbrowns, where the potatoes are diced instead of shredded.

Which hash browns taste like McDonald's? ›

Tesco Hash Browns (750g)

Lynsey says: "If you're guilty pleasure is a McDonald's hash brown, then look no further. These taste just the same.

Why did McDonald's stop selling hash browns? ›

The hash brown patty is cooked using the same fryers used to make the french fries. Therefore, without adequate resources, a handful of McDonald's restaurants would not be able to meet the demand for both of the fried foods. Luckily, there may still be some hope.

Are McDonald's hash browns deep-fried? ›

McDonald's Hash Browns are a breakfast item made from shredded potatoes, formed into a rectangular patty, and deep-fried until crispy, golden brown. The hash browns sold at McDonalds are one of the most well-known and popular breakfast side dishes in North America.

Why won't my hash browns get crispy? ›

Making sure the potatoes are as dry as possible is key to keeping them crispy. If they have too much water on them that water will turn to steam while they cook and basically steam the potatoes and make them soft.

Why are my hashbrowns always mushy? ›

Drain and Dry

You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible. All the water will just create steam and as any additional starch is released from the potato it's going to get gummy, just not as gummy as before. So get them dry!

What does McDonald's do to their potatoes? ›

Fresh potatoes are washed, peeled, cut, and blanched to make McDonald's fries, according to a video from the company. The factory they're made in also adds chemicals to keep the potatoes a uniform light yellow color (but no, that's not behind their addictive flavor).

What does Chick Fil A fry their hash browns in? ›

Crispy potato medallions cooked in canola oil.

Why does Mcdonald's meat taste different? ›

“We found that small changes, like tweaking our process to get hotter, meltier cheese and adjusting our grill settings for a better sear, added up to a big difference in making our burgers more flavorful than ever,” said chef Chad Schafer, senior director of culinary innovation of McDonald's USA, in a statement Monday.

Does McDonald's cook their fries in chicken grease? ›

Once at the restaurant, our fries are simply cooked in dedicated frying vats in a non-hydrogenated blend of sunflower and rapeseed oil which is 100 percent suitable for vegetarians. In fact, McDonald's French Fries are officially accredited by the Vegetarian Society.

Do you use olive oil or vegetable oil for hash browns? ›

Ingredients Needed for Homemade Hash Browns

All you'll need is russet potatoes, olive oil (regular or light don't use extra virgin) or vegetable oil for frying, salt and pepper. If you want to add more flavor you could also add additional seasoning.

What type of potatoes are used at McDonald's? ›

The most common potatoes we use for McDonald's fries include the Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody—varieties known for producing a flavorful fry that's crispy on the outside and fluffy on the inside.

Should you rinse potatoes for hash browns? ›

The secret is to rinse away and remove excess starch from the potatoes and dry them thoroughly before cooking. There's a reason hash browns are one of the most popular American breakfast dishes, and there is no better pairing for eggs and Bacon.

Is it cheaper to make your own hash browns? ›

Hash browns probably aren't the most expensive thing on your grocery list, I think they cost a dollar or two per bag, however, considering that a 10 lb bag of potatoes is usually approximately $2.50, you do actually save money making them yourself, and while it does take a little prep time, you can freeze them in ...

Which hash browns are best? ›

So waxy potatoes, like Yukon Golds, are better if you want to ensure your hash browns stick together. But if you want crispy hash browns, grab some starchy potatoes, like Russets. Sure, there's a higher chance that the patty will fall apart than if you used waxy potatoes, but the final crisp will be worth it.

Where do McDonald's buy their hash browns? ›

McDonald's buys all its potato products from three companies: McCain Foods, JR Simplot and Lamb Weston. Those are the three biggest potato processors in the world, and they have operations worldwide.

Do Aldi hash browns taste like McDonald's? ›

The hash browns did taste good, but they didn't taste like the iconic McDonald's ones at all. They weren't as crunchy, or as greasy (which some might see as a plus) but they still tasted delicious.

How many ingredients are in McDonald's hash browns? ›

Ingredients: Potatoes, Non-Hydrogenated Vegetable Oils (Sunflower, Rapeseed, in varying amounts), Salt, Maize Flour, Dehydrated Potato, Dextrose, Stabiliser (Diphosphates), Black Pepper Extract.

Why did McDonald's get rid of Ronald McDonald? ›

In 2016, McDonald's officially retired Ronald after a series of "creepy clown sightings" popped up across the United States. As they escalated from harmless sightings to reports of carrying weapons, it became an awful time to be a clown.

Why is McDonald's running out of fries? ›

McDonald's attributed the shortage to recent flooding in Canada and supply chain disruption because of Covid-19. It said that it imported potatoes from North America, specifically a port in Vancouver that was recently hit by delays due to flooding in the region.

Why did McDonald's remove fries? ›

No More Fries On McDonald's Dollar Menu

While it may seem counterintuitive to take one of the most popular food items off of its recession-friendly menu, the move is actually a new McDonald's strategy to gain customers and remain competitive.

How unhealthy are McDonald's hashbrowns? ›

Despite being a fried menu item, the chain's Hash Brown is not as bad as you think. It doesn't contain trans fat, cholesterol, or sugars, and it's low in sodium. To make the Hash Browns, McDonald's uses several ingredients such as real potatoes and vegetable oils.

What kind of deep fryer does Mcdonald's use? ›

Frymaster High Efficiency Electric Fryer (BIRE55)

Are hash browns healthy for you? ›

Yes, hash browns are perfectly healthy, containing most of the vitamins and minerals found in potatoes—vitamins B1, B3, B6, magnesium, phosphorus, riboflavin and thiamin. The skin of a potato is also high in vitamin C, folate and potassium.

Should I rinse hash browns before cooking? ›

To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.

Should you use butter or oil for hash browns? ›

Butter helps both browning and flavor, while oil lowers the smoke point, allowing your pan to do the steady, even cooking needed for perfectly crisped potatoes.

Why did my potatoes turn GREY when I cook them? ›

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Why did my hash browns turn black? ›

Exposure to air or oxygen is the cause of this situation when the potatoes are cut and stored in advance for any future cooking.

Should you cover hashbrowns when cooking? ›

Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

Who supplies all the potatoes to McDonald's? ›

100 Circle Farms' Story

100 Circle Farms grows potatoes in circles so big they're visible from space. Then our trusted processor, Lamb Weston, cuts them into fries at 70 miles per hour.

What does McDonald's do to their onions? ›

The dry onions are shipped out to the stores and the McDonald's employees rehydrate the onions by soaking them in water. The rehydrated onions are on most of the sandwiches, like the Big Mac, McDouble, and classic hamburgers, but fresh onions are used on all Quarter Pounders.

How many potatoes does McDonald's use in one day? ›

Globally, the company buys 3.4 billion pounds of potatoes every year, and serves more than 9 million pounds of french fries every day. Article continues after video. Of course, all of this food comes along with something else -- the paper, foam, polystyrene, and other wrapping and containers that it's packed in.

Why do McDonald's fries taste different now? ›

"It's because McDonald's cooks their fries with beef flavoring mixed within their vegetable oil," divulged the content creator.

Why does McDonald's meat taste different? ›

“We found that small changes, like tweaking our process to get hotter, meltier cheese and adjusting our grill settings for a better sear, added up to a big difference in making our burgers more flavorful than ever,” said chef Chad Schafer, senior director of culinary innovation of McDonald's USA, in a statement Monday.

Why don't McDonald's fries taste as good as they used to? ›

Over the decades, the fast-food giant has changed the oil used to cook those signature fries, often in response to public pressure for a "healthier" French fry, resulting in a product that many swear doesn't taste quite as good as it once did (not that we've stopped eating them, mind you).

Did McDonald's change their fry recipe? ›

McDonald's no longer fries its french fries in lard, but its recipe does contain a beef flavor that includes both wheat and milk (making them not vegan, vegetarian, or even gluten-free). Here's a look at what the chain's fries are made of in the U.S.

When did McDonald's stop cooking fries in lard? ›

The taste will be familiar to Americans 40 and older who visited fast-food restaurants before 1990, the year McDonald's stopped using animal lard to cook its popular fries.

What is the secret ingredient in McDonald's french fries? ›

On its website, McDonald's explains that when its “suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring.” “Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients,” the company notes on its site. In hydrolysis, water breaks chemical bonds.

How much real meat is in McDonald's? ›

Yes, every patty is 100% real beef with no fillers, additives or preservatives. Curious about our burgers?

Why did McDonald's stop frying in beef fat? ›

Over time, McDonald's and other fast-food joints made the beef fat part of their signature fry flavors. But in the 1980s, fast-food restaurants took the ingredient out when health advocates criticized how much “bad” saturated fat it added.


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