Breakfast · 25 min · american

Copycat Hash Browns (McDonald’s style)

This is the kind of American breakfast you’ll make on repeat — russet potatoes and egg white, 25 minutes, big payoff. The macros do the talking: 3g protein, 24g carbs, and 2g fat in every 120-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 lb Russet potatoes
• 1 Egg white
• 1 tbsp Cornstarch
• 1 tsp Salt
• 1/2 tsp Onion powder
• 1/4 tsp Black pepper
• 2 tsp Olive oil

Steps

1. Shred the potatoes on the coarse side of a box grater, then rinse in cold water until the water runs clear — that’s the starch that turns hash browns gummy.
2. Wring them bone-dry in a clean towel; wet shreds steam, dry shreds shatter.
3. Fold in the egg white, cornstarch, and seasonings — the egg white is the invisible glue that holds the oval together.
4. Pack the mixture into tight ovals on a lined sheet pan and freeze 15 minutes so they hold their shape in the air fryer.
5. Air fry at 400°F for 12 minutes with a light oil spray, flipping once, until the edges are amber and crisp.
6. Season with a final pinch of salt straight out of the basket — salt sticks to hot fat, not cold potatoes.

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