Mini Hash Browns (McDonald’s Style)
Makes: 15 mini hash browns
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
- 2 large russet potatoes (about 400g / 14 oz)
- 1 tbsp cornflour (cornstarch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (optional, for color)
- ½ tsp salt (plus extra for seasoning)
- ½ tsp black pepper
- 2 tbsp vegetable oil (plus extra for frying or baking)
Instructions
1. Prepare the Potatoes:
- Peel the potatoes and grate them using a box grater.
- Place the grated potatoes in a bowl of cold water to help remove excess starch. Let them soak for about 5 minutes. This step ensures the hash browns crisp up well.
- Drain the potatoes and, using a clean kitchen towel, squeeze out as much water as possible. The drier the potatoes, the crispier the final hash browns will be.
2. Mix the Hash Brown Mixture:
- In a large bowl, combine the grated potatoes with cornflour, garlic powder, onion powder, paprika (if using), salt, and black pepper. Mix everything well so that the potatoes are evenly coated.
- Add 1-2 tablespoons of vegetable oil to the mixture to help bind it together.
3. Shape the Mini Hash Browns:
- Take small portions of the potato mixture, about 1-2 tablespoons each, and shape them into oval patties. Try to keep them similar in size to McDonald’s mini hash browns.
- Place the shaped patties on a parchment-lined tray to prevent sticking and help with easy handling.
4. Cook the Mini Hash Browns:
- Option 1: Pan-Frying
- Heat about 2-3 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Add the hash browns in batches, making sure not to overcrowd the pan.
- Fry for 2-3 minutes per side or until golden and crispy.
- Transfer to a plate lined with paper towels to remove excess oil.
- Option 2: Air Frying
- Preheat your air fryer to 200°C (400°F).
- Lightly spray the hash browns with oil and arrange them in a single layer in the air fryer basket.
- Cook for 10-12 minutes, flipping halfway through, until golden and crisp.
- Option 3: Baking
- Preheat your oven to 220°C (425°F).
- Place the hash browns on a greased or parchment-lined baking tray.
- Brush lightly with oil and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
5. Serve:
- Sprinkle the hash browns with a pinch of salt while they are still warm to enhance the flavor.
- Serve immediately with ketchup, hot sauce, or alongside other breakfast items like eggs, sausages, or bacon for the ultimate breakfast treat.
Pro Tips for Perfect Mini Hash Browns:
- Grating the Potatoes: For the best texture, use a box grater. You can also pulse the potatoes in a food processor, but be careful not to turn them into a mush.
- Crispier Texture: The key to extra crispy hash browns is squeezing out as much water as possible after soaking the potatoes.
- Season to Taste: Feel free to adjust the seasoning. You can add a bit of cayenne pepper for some heat or experiment with fresh herbs like parsley for extra flavor.
Enjoy your homemade mini hash browns just like McDonald’s — crispy on the outside and perfectly tender on the inside! 🍽🍟