How Did They Make That?!
One of our family’s guilty pleasures on a road trip is Egg McMuffins and Hashbrowns.
Today I’m gonna show you how to make hashbrowns like Mickey D’s.
Copy Cat McDonalds Hashbrowns
4 large Russet Potatoes (scrubbed clean)
freshly ground Black Pepper
1/2 teaspoon Smoked Paprika
1 large Egg (beaten)
2 tablespoons Flour
1/4 cup Canola Pure Oil
Olive Oil for coating
Prep Day: Preheat oven to 350 F. Prick potatoes with a fork on all sides. Rub potatoes with oil until lightly coated and sprinkle generously with salt. Place potatoes on a baking sheet fitted with a wire rack. Bake for 25 minutes. Remove from oven an allow potatoes to cool. When there is no more steam coming off of the potatoes, place them in the refrigerator for at least 1 hour, or until they are completely cooled.
(NOTE: The key to making a crispy hash brown is to draw out as much moisture as possible. That is why I baked the potatoes first.)
After the potatoes have cooled, shred them onto a sheet tray using the largest hole on your box grater. You want to shred them lengthwise, producing long strands of shredded potato rather than short. After all the potatoes are shredded, you will have about 5 heaping cups – transfer them to a large mixing bowl. Add 2 teaspoons of kosher salt, some freshly cracked black pepper, the paprika and the beaten egg. Gently mix everything using a fork. You don’t want to overwork the potatoes or turn this mixture in to a gluey paste. Next add the flour and gently mix in. Shape into patties on a clean work surface, about 1/2-inch thick. You may freeze the patties at this point to use later.
Serve Day: No need to thaw. Heat a large sauté pan (cast iron preferred) over medium heat. When the pan is hot add the canola oil. Place hash brown patties in a single layer with spacing around them. Pan fry for 1 minute per side or until golden brown then remove to a paper towel and season with kosher salt.
(NOTE: May need to cook longer if cooking from frozen.)
Love cooking from taste memory!