Some mornings call for nothing but crispy, golden hash browns. You know the kind—the ones with a crisp edge and fluffy potato inside that make you pause mid-bite to smile. These hash browns? They bring that McDonald’s magic home. Only here, you’re in charge. No deep fryer required. And yes, they’re freezer-friendly if you’re a meal-prepper like me. We’ll be using simple ingredients—nothing fancy, just pantry basics that work wonders when combined with the right technique. I’ve tweaked and tested this recipe more times than I can count (my freezer is full of potato pucks, trust me). Each step here is meant to keep the flavor up and the stress way down. Whether you’re dabbling in My recipes collection, craving Savory Recipes that actually satisfy, or just need more Breakfast Ideas that aren’t sugar bombs—this one’s a keeper. Oh, and if you’ve been on the hunt for Breakfast Ideas Vegan-adjacent, I’ll show you how to make a plant-based version too. Let’s get into this, spud-lovers.

1) Key Takeaways
2) Easy Homemade McDonald’s Hash Browns Recipe
3) Ingredients for Homemade McDonald’s Hash Browns
4) How to Make Homemade McDonald’s Hash Browns
5) Tips for Making Homemade McDonald’s Hash Browns
6) Making Homemade McDonald’s Hash Browns Ahead of Time
7) Storing Leftover Hash Browns
8) Try these Breakfast Recipes next!
9) Homemade McDonald’s Hash Browns
10) Nutrition

1) Key Takeaways

You can replicate that fast-food crispiness right in your kitchen.
Only five ingredients are needed for this comforting breakfast side.
This recipe freezes well, making breakfast meal prep a breeze.
Perfect for weekend brunch or quick weekday mornings.

2) Easy Homemade McDonald’s Hash Browns Recipe

We all have that soft spot for crispy hash browns, the kind that are golden on the outside and tender inside. I’ve always found the ones from the drive-thru dangerously addictive. So I started testing how to recreate them at home without all the deep-fried guilt. Turns out, it’s not rocket science. These Homemade McDonald’s Hash Browns are my go-to when I want breakfast ideas that feel nostalgic yet doable.

This recipe hits all the right notes. It’s got a nice crunch, simple ingredients, and you can make a big batch and freeze them. If you’re looking for breakfast ideas that don’t require a culinary degree, this one’s for you. The potatoes are the star, but a little cornstarch gives that signature bite. And the best part? No mystery ingredients.

Whether you’re into my recipes for lazy Sunday brunches or just collecting savory recipes to try on weekdays, these hash browns check the box. If savory food makes you weak in the knees like it does for me, then you’ll want these in your freezer. They even work as a side dish to savory rice recipes or something warm like savory soups. And hey, if you’re on the breakfast ideas vegan side of things, this one’s already vegan-friendly.

3) Ingredients for Homemade McDonald’s Hash Browns

Russet Potatoes: I usually go with two large ones. They’re starchy and firm enough to grate without turning into mush. After a soak and squeeze, they fry beautifully.

Cornstarch: Just one tablespoon adds that bit of hold to keep the grated potato together in the pan. It’s the secret to that hash brown snap.

Salt: Half a teaspoon in the mix does the job, but I like to sprinkle a little more on top once they’re fresh out of the pan. Adds flavor and that classic salty edge.

Black Pepper: A quarter teaspoon gives just enough kick. Not spicy, just right to keep things balanced with the salt and potatoes.

Neutral Oil: I use avocado or vegetable oil here. You’ll want something with a high smoke point since we’re pan-frying. Add enough to coat the pan well and keep it hot.

4) How to Make Homemade McDonald’s Hash Browns

Step 1. Start by peeling and grating your russet potatoes using the large holes of a box grater. It’s a bit of a workout, but hang in there.

Step 2. Soak the shredded potatoes in cold water for about five minutes. This removes some of the starch and helps with crispiness later. Don’t skip this part.

Step 3. Drain the potatoes, then wrap them in a clean kitchen towel. Squeeze like your breakfast depends on it. Seriously, get out all the moisture you can.

Step 4. In a bowl, combine the dry potatoes with cornstarch, salt, and pepper. Mix it up until everything feels evenly coated and slightly sticky.

Step 5. Form the mixture into small oval patties using your hands. Keep them compact, about half an inch thick. If it falls apart, press tighter.

Step 6. Heat your oil in a nonstick or cast iron skillet over medium heat. Once it shimmers, add a few patties and fry each side until golden brown, about 3 to 4 minutes per side.

Step 7. Set the finished hash browns on a paper towel-lined plate. Sprinkle with salt while they’re hot. Eat right away or cool for freezing.

5) Tips for Making Homemade McDonald’s Hash Browns

Grate the potatoes right before cooking. Don’t let them sit too long or they’ll brown and lose their magic. Soak and squeeze immediately for best texture.

Keep your skillet hot but not smoking. You want enough heat to brown without burning. Medium works best, but every stove has a mind of its own.

If your patties crumble, chances are the mixture’s too dry. Add a teaspoon of water or oil to help bind things. If they’re too wet, toss in a pinch more cornstarch.

6) Making Homemade McDonald’s Hash Browns Ahead of Time

I’ve had great luck freezing these. After shaping the patties, place them on a parchment-lined tray and pop them in the freezer. Once solid, transfer to a zip-top bag. Label it, or forget what they are in two weeks. We’ve all done it.

When you’re ready to eat, you can cook them straight from frozen. Add a few extra minutes to the frying time and keep the heat steady. They’ll still come out crispy and golden.

This make-ahead option is great if you’re meal prepping breakfast ideas in bulk. Or if, like me, you sometimes wake up too tired to think beyond coffee and a frying pan.

7) Storing Leftover Hash Browns

Let the hash browns cool completely before storing. If you toss them in a container while still warm, they steam themselves into soggy sadness. Don’t do it.

I store mine in an airtight container or wrap them individually in foil. They keep well in the fridge for three to four days. Reheat in a toaster oven or air fryer for max crisp.

Avoid the microwave unless you’re cool with soft hash browns. Which is fine, I guess. But they really shine when they’re crunchy and piping hot.

8) Try these Breakfast Recipes next!

9) Homemade McDonald’s Hash Browns