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The Best Copycat McDonald’s hash browns Recipe

  • Author: Gregs Vegan Gourmet
  • Prep Time: 1:10
  • Cook Time: 10
  • Total Time: !:20
  • Yield: 4 large hash browns 1x


These Copycat McDonald’s hash browns are extra thick, crunchy on the outside and perfectly soft in the middle. Dip them in your favourite condiment for the perfect breakfast side.



  • 3 large russet potatoes peeled and chopped into thirds
  • 3 tbsp corn starch
  • 3 tbsp vegan JustEgg (optional but recommended)
  • 2 cups vegetable oil for shallow frying
  • salt and pepper to taste


  1. In a medium pot over high heat, parboil the potatoes until slightly softened on the exterior. Remove from heat and cool in cold water before shredding into a large bowl with a box grater.
  2. add cornstarch, salt, pepper and vegan egg to the potato mixture. Stir until fully combined.
  3. On a large baking sheet, form the potato mixture into four rectangle hash brown patties. (This calls for making the hash browns larger, but you can form them into 6 equal smaller patties instead).
  4. Refrigerate the patties for up to an hour.
  5. Bring a medium pan with oil to heat and fry each side of the hash browns evenly until golden brown on both sides.
  6. Remove from heat and set aside to let cool.

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