GIANT McDonald’s Hashbrowns

Name: GIANT McDonald’s Hashbrowns
Cuisine: American
Ingredients: 2 Russet potatoes; salt; 1 egg; 1 tablespoon cornstarch; vegetable oil

Serves 1

Serves 1

Directions

1Get some giant Russet potatoes and peel them.
2Cut the potatoes into three pieces of almost equal size to ensure even cooking.
3Throw the potato pieces into a pan filled with water.
4Turn the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium-low.
8Start a timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes.
11Throw the grated potatoes into a bowl.
12Add one egg to the grated potatoes.
13Add 1 tablespoon of cornstarch.
14Mix the ingredients well.
15Start forming hash brown shapes on parchment paper.
16Place 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.
17Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
18Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
19Drop the hash browns into the hot oil.
20Fry them on both sides until they are golden brown.
21Immediately top the fried hash brown with salt.
22Add any other seasonings you desire.
23You can strain the oil through a fine sieve and reuse it a couple more times for frying.

peelerknifepanstrainergraterbowlparchment paperbaking traychopsticksspatulafine sievebottle

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.

Serves 1

Serves 1

1Get some giant Russet potatoes and peel them.
2Cut the potatoes into three pieces of almost equal size to ensure even cooking.
3Throw the potato pieces into a pan filled with water.
4Turn the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium-low.
8Start a timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes.
11Throw the grated potatoes into a bowl.
12Add one egg to the grated potatoes.
13Add 1 tablespoon of cornstarch.
14Mix the ingredients well.
15Start forming hash brown shapes on parchment paper.
16Place 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.
17Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
18Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
19Drop the hash browns into the hot oil.
20Fry them on both sides until they are golden brown.
21Immediately top the fried hash brown with salt.
22Add any other seasonings you desire.
23You can strain the oil through a fine sieve and reuse it a couple more times for frying.

peelerknifepanstrainergraterbowlparchment paperbaking traychopsticksspatulafine sievebottle

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.