McDonald's Hash Browns (8K/month searches)

Nutrition Facts

Instructions

1. 11. Grate potatoes using the large holes of a box grater. Immediately rinse potato shreds in cold water to remove excess starch.
2. 22. Drain potatoes in a fine-mesh strainer. Press with paper towels to remove maximum moisture, creating a dry shredded potato base.
3. 33. Combine flour, cornstarch, salt, onion powder, and white pepper in a large mixing bowl.
4. 44. Whisk egg white until frothy. Fold into potato shreds, ensuring even coating.
5. 55. Dust potato mixture with seasoned flour mixture, creating a light, even layer.
6. 66. Heat vegetable oil in a deep cast-iron skillet to exactly 350°F. Use a digital thermometer for precision.
7. 77. Form potato mixture into flat, rectangular shapes approximately 3x4 inches.
8. 88. Carefully lower hash browns into hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
9. 99. Remove with slotted spider, drain on wire rack lined with paper towels.