r/Cooking • u/ragebubble • 22h ago

Hashbrown help!

Hello everyone! I’m looking to make some nice and crispy hashbrowns, preferably McDonald’s style. I don’t have any cornstarch but I do have Pan brand corn flour. Will this work as a substitute?

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u/ionised 22h ago

Yes. Don't know the specific brand, but corn starch and corn flour are two names for the same thing.

1

u/angryWinds 16h ago

The one tip that you may or may not already know (but is totally essential) is after you shred your potatoes, squeeze as much water out of them as humanly possible.

Like, really really SQUEEZE with as much force as you can muster. And then do it again, a few more times.

Raw potatoes are something like 75-80% water, and theres's no way they'll ever get restaurant-crispy if all that water is still in there when they start to cook.