Deep-Frying Hash Browns: How Long Until Golden Brown?

Hash browns are a delicious breakfast side dish, but how long do they take to cook in a deep fryer? There are a few different methods, but most recipes agree that the perfect hash brown should be golden brown and crispy on the outside, with a soft, creamy inside. One recipe suggests blanching shredded potatoes for three minutes, shaping them into patties, and then deep-frying for five minutes. Another recommends frying for two to three minutes on each side, while a third suggests three to five minutes, or until the hash browns start to float.

Cooking time: 5-6 minutes

Cooking hash browns in a deep fryer takes around 5-6 minutes. If you're making McDonald's-style hash browns, you'll need to grate the potatoes with the largest side of your grater, then cook them on a low heat until they're tender. Next, spread the potatoes out to about 1/2 inch thickness into a tray or baking pan lined with waxed paper. Freeze for 1-2 hours, then cut into rectangles. When you're ready to cook, submerge the frozen patties in oil at around 177 degrees Celsius for 3-5 minutes, or until they're golden brown and start to float.

If you're making homemade hash browns, you'll need to shred and soak russet potatoes, then blanch them for 3 minutes. Add cornstarch and salt, then portion them using a 4oz scoop and lightly press them to shape. Deep fry for 5 minutes.

You can also try this method: add butter to a skillet over medium heat, then add shredded potatoes and cook for 15 minutes. Transfer the potatoes to a bowl to cool, then add the remaining ingredients until a thick dough remains. Shape the mixture into rectangular hash browns, then transfer them to a lined plate and refrigerate for at least 2 hours. Add an inch of oil to a deep pan over medium-high heat. Once hot, add the chilled hash browns and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden.

Oil temperature: 350f/177c

If you want to cook hash browns in a deep fryer, you should heat the oil to 350f/177c. You can then submerge the frozen patties in the oil for about 3-5 minutes, or until they're golden brown and start to float.

One recipe recommends blanching shredded and soaked potatoes for three minutes, adding cornstarch and salt, and then shaping them into 4oz portions. These can then be deep-fried for five minutes.

Another recipe recommends cooking the shredded potatoes in butter in a skillet for 15 minutes, before shaping them into rectangular hash browns and refrigerating for at least two hours. You can then add an inch of oil to a deep pan and, once hot, add the chilled hash browns and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden.

A third recipe recommends making two 8-ounce servings of hash browns at a time, which will take 12 minutes.

Potato preparation: grate, shred or cube

There are a few different ways to prepare potatoes for hash browns. One method is to grate the potatoes using the largest side of a grater. You can then cook them on a low heat until tender, spread them out to about 1/2 inch thickness, and freeze them in patty shapes. When you're ready to cook, submerge the frozen patties in oil at around 177 degrees Celsius for 3-5 minutes, or until they're golden brown.

Another method is to shred the potatoes and soak them before blanching them for three minutes. You can then add cornstarch and salt, portion them into 4oz scoops, and lightly press them into shape. Deep fry these for around five minutes.

You can also cube the potatoes and deep fry them for around 12 minutes to make two 8-ounce servings.

If you're making McDonald's-style hash browns, you can cook shredded potatoes in butter in a skillet over medium heat for 15 minutes. Transfer the potatoes to a bowl to cool, then add the remaining ingredients until a thick dough remains. Shape the mixture into rectangular hash browns and refrigerate for at least two hours. Add an inch of oil to a deep pan over medium-high heat and, once hot, add the chilled hash browns. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden.

Before frying: freeze or chill

Before frying, it's important to freeze or chill your hash browns. This helps them hold their shape and ensures they cook evenly.

To freeze your hash browns, grate your potatoes and cook them on a low heat until tender. Then, spread the potatoes out to about a 1/2-inch thickness in a tray or baking pan lined with waxed paper. Freeze for 1-2 hours, then cut into rectangles and separate with waxed paper before storing in the freezer.

If you're short on time, you can chill your hash browns in the fridge for at least two hours instead. To do this, shape your mixture into rectangular hash browns and transfer them to a lined plate before refrigerating.

Freezing or chilling your hash browns before frying helps to ensure a crispy, golden exterior and a creamy interior. It's a crucial step in achieving the perfect texture and flavour for your hash browns.

After frying: drain on paper towels

After frying, it's important to drain your hash browns on paper towels. This will help to remove any excess oil and ensure that your hash browns are crispy and golden.

To do this, simply place the cooked hash browns on a paper towel-lined plate or tray and allow them to drain for a few minutes. This will help to absorb any excess oil and prevent your hash browns from becoming soggy.

It's important to note that the amount of time you'll need to drain your hash browns may vary depending on the thickness of your hash browns and the temperature of your oil. Thicker hash browns or those cooked at a lower temperature may retain more oil, so you may need to drain them for a bit longer.

Additionally, if you're making a large batch of hash browns, you may need to replace the paper towels a few times to ensure that they remain absorbent. Simply lay down a fresh sheet of paper towels and transfer the hash browns to the new sheet once the original sheet becomes saturated with oil.

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