GIANT McDonald’s 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 potatoes into three pieces of almost equal size to ensure even cooking.
  5. 5Cut the potatoes into three pieces of almost equal size to ensure even cooking.
  6. 6Cut the potatoes into three pieces of almost equal size 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.
  29. 29Grate the parboiled potatoes.
  30. 30Grate the parboiled potatoes.
  31. 31Throw the grated potatoes into a bowl.
  32. 32Throw the grated potatoes into a bowl.
  33. 33Throw the grated potatoes into a bowl.
  34. 34Add one egg to the grated potatoes.
  35. 35Add one egg to the grated potatoes.
  36. 36Add one egg to the grated potatoes.
  37. 37Add 1 tablespoon of cornstarch.
  38. 38Add 1 tablespoon of cornstarch.
  39. 39Add 1 tablespoon of cornstarch.
  40. 40Mix the ingredients well.
  41. 41Mix the ingredients well.
  42. 42Mix the ingredients well.
  43. 43Start forming hash brown shapes on parchment paper.
  44. 44Start forming hash brown shapes on parchment paper.
  45. 45Start forming hash brown shapes on parchment paper.
  46. 46Place the parchment paper with the hash browns into the freezer for at least one hour to remove moisture and ensure they stay intact during frying.
  47. 47Place the parchment paper with the hash browns into the freezer for at least one hour to remove moisture and ensure they stay intact during frying.
  48. 48Place the parchment paper with the hash browns into the freezer for at least one hour to remove moisture and ensure they stay intact during frying.
  49. 49Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
  50. 50Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
  51. 51Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
  52. 52Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
  53. 53Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
  54. 54Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
  55. 55Drop the hash browns into the hot oil.
  56. 56Drop the hash browns into the hot oil.
  57. 57Drop the hash browns into the hot oil.
  58. 58Fry them on both sides until they are golden brown.
  59. 59Fry them on both sides until they are golden brown.
  60. 60Fry them on both sides until they are golden brown.
  61. 61Immediately top the fried hash brown with salt.
  62. 62Immediately top the fried hash brown with salt.
  63. 63Immediately top the fried hash brown with salt.
  64. 64Add any other seasonings you desire.
  65. 65Add any other seasonings you desire.
  66. 66Add any other seasonings you desire.
  67. 67You can strain the oil through a fine sieve and reuse it a couple more times for frying.
  68. 68You can strain the oil through a fine sieve and reuse it a couple more times for frying.
  69. 69You can strain the oil through a fine sieve and reuse it a couple more times for frying.

Ingredients

  • 2 Russet potatoes
  • 2 Russet potatoes
  • 2 Russet potatoes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • vegetable oil
  • vegetable oil
  • vegetable oil

Equipment

peelerknifepanstrainergraterbowlparchment paperbaking traychopsticksspatulafine sievebottle

Tips

  • Make sure to cut the potatoes into equal sizes for even cooking.
  • Parboiling the potatoes cooks them partially.
  • Freezing the formed hash browns removes moisture, ensuring they stay intact while frying.
  • You can reuse the oil for frying a couple more times after straining.