GIANT McDonalds Hashbrowns

Serves 1
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Directions

  1. 1Get some giant russet potatoes and peel them.
  2. 2Get some giant russet potatoes and peel them.
  3. 3Get some giant russet potatoes and peel them.
  4. 4Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  5. 5Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  6. 6Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  7. 7Throw the potato pieces into a pan filled with water.
  8. 8Throw the potato pieces into a pan filled with water.
  9. 9Throw the potato pieces into a pan filled with water.
  10. 10Turn the heat to high.
  11. 11Turn the heat to high.
  12. 12Turn the heat to high.
  13. 13Add some salt to the water.
  14. 14Add some salt to the water.
  15. 15Add some salt to the water.
  16. 16Wait for the water to come to a boil.
  17. 17Wait for the water to come to a boil.
  18. 18Wait for the water to come to a boil.
  19. 19Reduce the heat to medium low.
  20. 20Reduce the heat to medium low.
  21. 21Reduce the heat to medium low.
  22. 22Start a timer for 10 minutes to parboil the potatoes.
  23. 23Start a timer for 10 minutes to parboil the potatoes.
  24. 24Start a timer for 10 minutes to parboil the potatoes.
  25. 25Once the timer goes off, drain the water from the potatoes.
  26. 26Once the timer goes off, drain the water from the potatoes.
  27. 27Once the timer goes off, drain the water from the potatoes.
  28. 28Grate the parboiled potatoes and throw them into a bowl.
  29. 29Grate the parboiled potatoes and throw them into a bowl.
  30. 30Grate the parboiled potatoes and throw them into a bowl.
  31. 31Add one egg to the grated potatoes.
  32. 32Add one egg to the grated potatoes.
  33. 33Add one egg to the grated potatoes.
  34. 34Add one tablespoon of cornstarch to the mixture.
  35. 35Add one tablespoon of cornstarch to the mixture.
  36. 36Add one tablespoon of cornstarch to the mixture.
  37. 37Mix the ingredients well.
  38. 38Mix the ingredients well.
  39. 39Mix the ingredients well.
  40. 40Start forming hash brown shapes on parchment paper.
  41. 41Start forming hash brown shapes on parchment paper.
  42. 42Start forming hash brown shapes on parchment paper.
  43. 43Throw the formed hash browns into the freezer for at least one hour.
  44. 44Throw the formed hash browns into the freezer for at least one hour.
  45. 45Throw the formed hash browns into the freezer for at least one hour.
  46. 46Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  47. 47Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  48. 48Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  49. 49Check if the oil is hot enough using chopsticks (it should show constant bubbling).
  50. 50Check if the oil is hot enough using chopsticks (it should show constant bubbling).
  51. 51Check if the oil is hot enough using chopsticks (it should show constant bubbling).
  52. 52Drop the frozen hash browns into the hot oil.
  53. 53Drop the frozen hash browns into the hot oil.
  54. 54Drop the frozen hash browns into the hot oil.
  55. 55Fry the hash browns on both sides until they are nice and golden brown.
  56. 56Fry the hash browns on both sides until they are nice and golden brown.
  57. 57Fry the hash browns on both sides until they are nice and golden brown.
  58. 58Immediately top the fried hash browns with salt and any other desired seasoning.
  59. 59Immediately top the fried hash browns with salt and any other desired seasoning.
  60. 60Immediately top the fried hash browns with salt and any other desired seasoning.

Ingredients

  • giant russet potatoes
  • giant russet potatoes
  • giant russet potatoes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • neutral oil
  • neutral oil
  • neutral oil

Equipment

panparchment paperfreezerfine sieve

Tips

  • Parboiling the potatoes cooks them partially.
  • Freezing the hash browns for at least one hour removes moisture and helps them stay intact while frying.
  • Use chopsticks to check if the oil is hot enough by observing constant bubbling.
  • Strain used frying oil through a fine sieve to reuse it a couple more times.