Fast Food Style Hash Browns
from http://www.bharatzkitchen.com/

There are different ways to make hash browns, but this post concentrates on a particular method which would be of keen interest of many people, i.e. fast food style hash browns. These are similar to those served at McDonald's.

I found a second recipe (below), which uses a different method for making the hash browns. Either recipe has you freeze them before frying, allowing you to make them ahead and store them in the freezer for 2-3 months and use what you need for a meal.

2 potatoes
1 1/4 tsp. salt, divided
1/4 tsp. onion powder
1 tbsp. Potato Powder/Instant Mashed Potato Powder
1 tbsps. Cornstarch
3 tbsps. Rice flour, divided [Homemade rice flour]
1 Tbsp. water
Some butter (25-35 grams)
Oil for deep-frying

1: Peel and shred the potatoes using the large holes on a box grater. Put 1 tsp. salt in a bowl and enough water to cover the potatoes. Add a few ice cubes to keep it cold. Keep shredded potatoes in cold water for 15-20 minutes (minimum). This will remove some of the extra starch from the potatoes.

2: Drain all the water (as much as possible) in shredded potatoes. Then squeeze the potatoes to remove as much water as you can. Use a paper towel to further dry the potatoes

3: Cook the potatoes in the pan with butter for not more than 15-20 minutes (on medium flame). You want to partially cook them, not brown them, so they are like parboiled potatoes. Don’t overcook the potato’s they should be a bit firm.

4: Tranfer potatoes to a bowl; let cool 10 - 15 minutes. Add the onion powder, 1/4 tsp. salt, potato powder, cornstarch, 2 Tbsp. rice flour. Mix and add the remaining rice flour. Rice flour lends to the crispiness of the hash browns. The mixture should be workable but dry.

5. Place mixture on a buttered paper. Cover with another buttered paper and roll out 1 cm thick (2/5 inch). Freeze 4 - 6 hours. Cut into whatever shape you want while still frozen.

6. Fry hash browns in hot oil, flipping them over to assure even browning, until brown and crispy.

Make Ahead McDonald's Style Hash Browns
from https://www.ethanchlebowski.com/

What’s great about these McDonald's style hash browns is you make them ahead of time and store them in the freezer for whenever you are ready to cook them.

4 to 5 Russet Potatoes
Salt to taste
8 g (1 tbsp) cornstarch or flour - (optional)
Peanut oil for frying - (or another high smoke point like avocado or canola)

Make-Ahead Method

Peel the potatoes and rinse under the sink to get rid of schmutz from peeling. Using a box grater, grate the potatoes into a large bowl.

(Optional) Fill the bowl with cold water and vigorously mix up the potatoes Once the water is murky, drain it off. More for aesthetics, I didn't notice a difference in taste or texture.

Dump the drained potatoes onto a clean towel. Grab the 4 corners of the towel and twist it up to wring out the excess water in the potatoes. Twist as tight as possible. Spread the potatoes out over the towel and set aside for a few minutes.

Meanwhile, set a wok or cast-iron skillet over low heat. Add about 2 inches of oil and let come to about 200 - 210 degrees F (93 C), verify with a thermometer

Once the oil is hot, add the potatoes and set a timer for 6 minutes. Let cook while stirring occasionally. Meanwhile, get out metal or other hot oil safe bowl and place a metal strainer overtop.

Pour the potatoes and oil into the strainer. Let the oil cool and save for the next time you fry.

Add a large sprinkle of salt and the cornstarch to the potatoes in the strainer. Mix to evenly disperse and slightly rough up the potato exterior. Let cool until workable with your hands.

Set a piece of parchment paper over a baking sheet. Form the potatoes into 4" by 2.5" by .5" hash browns, there should be enough potatoes for 6, 100 gram pieces. Really squeeze the potato together in a dish or in your hand to ensure they don't fall apart when fried later on. Evenly space the hash browns on the sheet and place them in the freezer for at least 2 hours.

After two hours, move the hash browns to a freezer-safe bag or container. They will keep for 2-3 months until you are ready to cook them.

Makes 6 hash browns

Cooking Method(s)

Deep frying

Set a wok or pot over medium heat and fill with 1 to 2 inches of peanut oil. Heat to 350 F, verify with a thermometer.

Place the hash brown straight from the freezer to the oil. Let fry for until golden brown and crispy, about 5 minutes.

Shallow frying

Set a cast-iron over medium heat and fill with enough peanut oil to go about halfway up the thickness of the hash brown. Heat to around 350 F.

Place the hash brown straight from the freezer to the oil. Let fry until just barely browning on one side, about 2-3 minutes. Flip and fry until brown on the other side. Repeat the process once more until evenly browned on both sides. Baste the hot oil over the hash brown for even browning. About 6 to 8 minutes in total.

Baked

Preheat the oven to 450 F (425 for convection / air fryer).

Once the oven is heated, drizzle peanut oil on a baking sheet and place it in the oven for 5 minutes. Take the pan out and remove the hash browns from the freezer and place on the baking sheet. Immediately place in the oven.

Bake for 10 to 15 minutes then flip and bake for another 5 to 10 minutes.