Hash Brown

Name: Hash Brown
Prep time: 720 min
Cook time: 10 min
Yield: 4 to 6 servings
Cuisine: Down Town Classics
Ingredients: Russet Potatoes — 1000 g; Duck Fat — 3500 ml; Vegetable Oil — 1000 ml; Salt — To taste; Fresh Parsley — 15 g; Dijon Mustard — 1 tbsp; Creme Fraiche — 80 g; Mayonnaise — 120 g; Garlic — 1 clove; Salt — To taste; Black Pepper — To taste; Ketchup — 240 g; Sriracha — 3 tbsp; Hot Sauce — 1 tbsp

These ultimate homemade McDonald's style hash browns feature freshly grated russet potatoes confited in duck fat, shaped into classic oval patties, and fried to an extraordinary golden crispness. Delivering an intensely savoury flavour and an unbeatable crunch, this elevated fast-food copycat favourite leaves ordinary breakfast treats far behind.

Cuisines

Cooking Instructions

Preparation: 720 minutes
Cooking: 10 minutes

Servings: 4 to 6

Notes:

Peel and grate fresh russet potatoes using a box grater, then rinse them immediately in cold water to remove excess surface starch and prevent oxidation.

Place the grated potatoes into a clean cloth and wring out as much excess liquid as possible to ensure the hash browns hold together properly.

Submerge the shredded potatoes in cold duck fat and bring them up to 100°C on the stove, creating duck fat confit potatoes before draining and seasoning generously with salt.

Shape the cooled potatoes tightly into classic oval hash brown patties on wax paper-lined trays, then chill them in the refrigerator overnight to set.

Fry the chilled hash brown patties in hot duck fat at 180°C for 3 to 6 minutes until they achieve a deep, gorgeous golden brown crust and exceptional crunch.

Serve the hash browns plain, or alongside optional homemade dipping sauces including a herby mayo or spicy ketchup.

Prep Potatoes
Rinse and peel russet potatoes, grate them using a box grater into a bowl of cold water, then agitate to remove excess starch.

Drain and Wring
Drain the shredded potatoes, transfer them to a clean cloth, twist tightly, and wring out all excess liquid.

Confite Potatoes
Place the wrung-out potato shreds into a heavy-bottomed pot, cover completely with duck fat, heat from cold over medium heat until reaching 100°C, then strain the potatoes and reserve the fat.

Season and Shape
Spread the confited potatoes onto a baking sheet, season generously with salt, let cool, and press firmly by hand into classic oval hash brown patties on wax-paper-lined trays.

Chill
Place the shaped hash brown patties into the refrigerator to chill and firm up overnight.

Fry and Serve
Heat the reserved duck fat to 180°C, fry the chilled hash brown patties in batches for 3 to 6 minutes until deeply golden and crispy, drain on a wire rack, and serve hot.