Giant McDonald's Hashbrowns

60 mins
Serves 2
tiktok.com

Directions

  1. 1Peel and cut two large russet potatoes into three almost equal sized pieces.
  2. 2Peel and cut two large russet potatoes into three almost equal sized pieces.
  3. 3Peel and cut two large russet potatoes into three almost equal sized pieces.
  4. 4Boil the potatoes in a pot with water on high heat, then reduce the heat to medium low. Add some salt and parboil for 10 minutes.
  5. 5Boil the potatoes in a pot with water on high heat, then reduce the heat to medium low. Add some salt and parboil for 10 minutes.
  6. 6Boil the potatoes in a pot with water on high heat, then reduce the heat to medium low. Add some salt and parboil for 10 minutes.
  7. 7Once the timer goes off, drain the water and grate the potatoes into a bowl.
  8. 8Once the timer goes off, drain the water and grate the potatoes into a bowl.
  9. 9Once the timer goes off, drain the water and grate the potatoes into a bowl.
  10. 10Add one egg and one tablespoon of corn starch to the grated potatoes. Mix well and start forming hash brown shapes.
  11. 11Add one egg and one tablespoon of corn starch to the grated potatoes. Mix well and start forming hash brown shapes.
  12. 12Add one egg and one tablespoon of corn starch to the grated potatoes. Mix well and start forming hash brown shapes.
  13. 13Place the formed hashbrowns on a parchment paper-lined baking tray and freeze for at least one hour to remove excess moisture.
  14. 14Place the formed hashbrowns on a parchment paper-lined baking tray and freeze for at least one hour to remove excess moisture.
  15. 15Place the formed hashbrowns on a parchment paper-lined baking tray and freeze for at least one hour to remove excess moisture.
  16. 16Heat vegetable oil in a frying pan over medium-high heat. Check if the oil is hot enough using chopsticks; you should see constant bubbling.
  17. 17Heat vegetable oil in a frying pan over medium-high heat. Check if the oil is hot enough using chopsticks; you should see constant bubbling.
  18. 18Heat vegetable oil in a frying pan over medium-high heat. Check if the oil is hot enough using chopsticks; you should see constant bubbling.
  19. 19Fry the hashbrowns on both sides until golden brown.
  20. 20Fry the hashbrowns on both sides until golden brown.
  21. 21Fry the hashbrowns on both sides until golden brown.
  22. 22Immediately top the fried hashbrowns with salt and any other seasonings.
  23. 23Immediately top the fried hashbrowns with salt and any other seasonings.
  24. 24Immediately top the fried hashbrowns with salt and any other seasonings.
  25. 25Strain the used oil through a fine sieve into a bottle for later use.
  26. 26Strain the used oil through a fine sieve into a bottle for later use.
  27. 27Strain the used oil through a fine sieve into a bottle for later use.

Ingredients

  • 2 russet potatoes
  • 2 russet potatoes
  • 2 russet potatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil

Equipment

knifepeelerpotstovegraterbowlparchment paperbaking trayfrying panspatulachopstickssievefunnel