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It’s time for another McDonald’s knockoff recipe. After making these delicious Egg McMuffins and Chicken McGriddles, we’ll be making McDonald’s fries this time. These delicious brown fritters made with cut potatoes are cooked to be fluffy on the inside and crispy and toasted on the outside. Since there is no other recipe that comes close to the original, and in my opinion, does not deserve the title of “fake recipe,” the main reason is that there are wrong or missing ingredients. This recipe has been eagerly waiting to be published. So I’m going to walk you through the process of making these McDonald’s style hash browns today. Best of all, you can prepare it in advance and freeze it when you’re ready to cook it. Best Copycat McDonald’s Hash Browns Recipe I’m not sure what you think, but I consider McDonald’s hash browns to be one of the most delicate items. They’re great in a restaurant, but I think my version is even better when cooked at home! Once you try these easy and delicious homemade hash browns, you’ll be addicted. This has certainly been the case for me. So far this week, I’ve made them for breakfast almost every morning. Making McDonald’s hash browns at home is also great because no harmful ingredients are added, which I appreciate. My meal should not contain anything like sodium acid pyrophosphate or hydrogenated soybean oil! McDonald’s Original Fries do not contain any cheese, cayenne pepper or any other additives. However, I see that most, if not all, versions online are missing basic flavors, such as that of beef stock and a little sugar. But don’t worry; You will create something real. The second ingredient that everyone seems to ignore is cooking confit. Cooking anything with fat or oil at a low temperature is known as confit cooking. Because it changes the starch inside, most restaurants double-fry the potatoes. As a result, they become more fragile when re-fried after cooling. Confit, actually, yes. Ingredients You’ll Need Well, to make these delicious McDonald’s hash browns, you only need a few basic ingredients. Although this recipe requires more ingredients than standard hash brown recipes, it is more than worth it. Here’s everything you’ll need to make this simple hash brown recipe: Russet potatoes Salt Sugar Pepper Cornstarch Vegetable oil (sunflower or rapeseed) Dry beef stock powder Since Yukon potatoes have an excellent texture, I sometimes use them to make hash browns, but any potato It will work in this recipe. Because the original recipe calls for russet potatoes, I’ve included them. Regarding oil, McDonald’s uses a combination of rapeseed and sunflower oils. Any neutral, high-heat oil can be used, such as canola oil, avocado oil, peanut oil, or macadamia nut oil. How to Make Copycat McDonald’s Hash Browns Once again, making homemade hash browns that taste just like McDonald’s couldn’t be easier. To make it, just follow some simple steps. The steps in this procedure are basically peeling, grating, filtering, shaping, and frying. You’ll find this recipe incredibly easy to make, even if this is your first time cooking hash brown patties from scratch. Honestly, once you make these hash browns, cooking them again and again will be a breeze. Now, let’s start with the recipe and stop wasting time! Step 1: Prepare the potatoes. The potatoes must first be peeled and placed in a plate of cold water to prevent them from turning brown. Use the large hole of the grater to shred the potatoes. Fill the bowl with cold water, then stir the potatoes well. Drain the water when it becomes cloudy. Next, transfer the cut potatoes to a mesh sieve or colander and squeeze out most of the excess liquid. Step 2: Cook the Confit To get restaurant-quality hash browns, I recommend not skipping this step. A non-stick frying pan should be heated over low heat. Add the potatoes to the hot oil and cook for 5 to 6 minutes. Before continuing, drain the potatoes and leave them for a short time to cool. Step 4: Combine ingredients and form hash brown patties. In a bowl, combine potatoes with sugar, cornstarch, dry beef stock powder, salt, and pepper. Transfer 1/4 cup of the hash brown mixture onto a piece of parchment paper next. Make a rectangle of potatoes by flattening them. Add another 2-3 tablespoons of potatoes on top, then fold the parchment paper over the top to help create the patties. Repeat the last two procedures with the remaining hash brown mixture until you have about four large patties. Step 5: Fry and Serve Next, add the oil to a non-stick frying pan and heat it over medium to high heat. Next, add the hash browns and fry them there for a few minutes on each side or until golden brown. How to Store Hash Browns You now know that the McDonald’s hash browns recipe yields about four patties. Don’t worry if you can’t eat it all or decide to double the recipe because it keeps well. You can keep cooked French fries in the refrigerator for up to 5 days in an airtight container. By the way, you can freeze hash browns for up to 10 months if you want to store them longer. Just make sure the bag is freezer safe. This is the approach I usually take. I usually make an extra batch of McDonald’s hash browns because I love making and eating them so often. The extra batch is simply frozen, so it’s on hand anytime I need a quick side dish for breakfast. However, I recommend using parchment paper to line each steak to prevent it from sticking or falling apart. Reheating Hashbrowns The simplest way to reheat hashbrowns is to place them in the microwave and cook them for 20 seconds at a time until they are well heated. Alternatively, you can bake hash brown patties at 350°F for 15-20 minutes, or until well done, on a baking sheet lined with parchment or aluminum foil. This is the best approach if you want them to get active again. McDonald’s Hash Browns Recipe Okay, time for more detailed recipe instructions. Ingredients: 3 Russet potatoes 1 teaspoon salt 1 teaspoon pepper 1 teaspoon sugar 6 tablespoons cornstarch 2 tablespoons vegetable oil (sunflower or rapeseed) 1 teaspoon dry beef stock powder Method: Peel and cut the potatoes, then place them in a bowl. a pot. of cold water so that it does not turn brown. Next, grate the potatoes through the large hole on the box grater. Add cold water to the sink, then stir the potatoes well. Drain the water after it becomes cloudy. To release most of the liquid, move to a strainer and squeeze. Over low heat, heat a non-stick frying pan. Add the potatoes to the hot oil and cook for 5 to 6 minutes. Before continuing, drain the potatoes using an oil strainer and leave them for some time to cool. Combine salt, pepper, dry beef stock powder, and cornstarch with potatoes in a bowl. Place a quarter cup of the mixture on a piece of parchment paper. Make it flat, like a rectangle. Add another 2-3 tablespoons of potatoes on top, then fold the parchment paper over them to make them flat. You can make pancakes with the help of paper. Do the same with the rest of the mixture. Add oil to a nonstick frying pan that has been heated to medium-high. Add the hash browns to the pan and cook for a few minutes, stirring occasionally, until golden brown all over. Share the image below to your Pinterest board if you love McDonald’s Browns! Conclusion: There is no way this brown dish could be more authentic. Every bite has the same delicious taste you love every time you eat at McDonald’s, plus a crunchy crunch and buttery center on the outside.
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Source by lanarwilson