Extra Crispy Restaurant Style Hashbrowns - Layers Of Happiness

May 3, 201617 Extra Crispy Homemade Hashbrowns

Homemade hashbrowns!!! Super crispy outside, pillowy potato insides. Super simple, extra crispy, and McDonald’s style hashbrowns.

How to make homemade hashbrowns like McDonald’s style

The key is to combine the shredded potatoes with an egg, flour, and cheese. This helps bind the potatoes together. Plus it gives you the handheld hashbrown with a crispy exterior and pillowy soft intereior.

I use these egg cookers to make the hashbrowns into circles. But you can definitely make them without the egg circle. You just won’t have as perfect circles. But the taste will be no different. 🙂

Can you freeze these?

Yes! Lay the cooked hashbrowns out on a baking sheet. Freeze or 1-2 hours. Place in a plastic bag and freeze.

To reheat: Preheat oven to 425 degrees. Place hash brown patties on a baking sheet. Bake for 25 minutes, until crisp, flipping once halfway through.

What to serve with these…

The most epic brunch ever would be these hashbrowns, melt in your mouth waffles, fresh fruit with fruit dip, and some bacon.

You could also top it with some smashed avocado and a fried egg. Like an avocado toast without the bread?!

Extra Crispy Homemade Hashbrowns

5 from 1 vote Print Pin Rate Total Time: 30 minutes minutes Servings: 6 hashbrowns

Equipment

• I use these to shape the hashbrowns

Ingredients

• 2 medium russet potatoes, peeled and shredded
• 1 egg
• 1/4 cup shredded parmesan
• 3 Tablespoons chives, thinly sliced
• 2 Tablespoons all-purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon chile powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 cup oil for frying or as needed

Instructions

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
• In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2 inch thick layer (I use these to shape the hashbrown). Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
• Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately.

Breakfasts, Breakfasts, Breakfasts, Mother's Day, Sides, Winter 17 Comments »