Copycat Dunkin' Donuts Hash Browns Recipe

When you go to Dunkin' Donuts, if all you get is a donut or two (or half dozen and some Munchkins just for kicks), then with all due respect, you're doing it wrong. There's a reason Dunkin' Donuts has officially dropped the "Donuts" part of the name and is now officially known simply as "Dunkin'," and it's because they have so much more to offer. Like surprisingly good coffee, bagels, lots of breakfast sandwich options, and of course, their hash browns, which make the perfect snack or side dish when paired with one of the aforementioned breakfast items to create a great meal.

Not in the mood to head to Dunkin'? Just make some copycat hash browns yourself. There's a very good chance you already have all of the ingredients needed to make this recipe in your kitchen already, so you likely won't have to head to a the grocery store, either.  And once you've made them, if you're looking for some pairing ideas, try "scrambled eggs with ham or fried eggs and bacon," says chef and recipe developer Carlos Leo of Spoonabilities. Or "an egg sandwich, frittata, or any kind of breakfast," really. 

Just be ready to eat or share as many as you cook shortly after they're done, because as Leo says: "They're not good after [getting] cold or after being in the refrigerator. I don't recommend re-heating — it's similar to French fries after they get cold, just not the same."

Not surprisingly, the potato is the star of this recipe. Get about the biggest russet potato you can find, or use 2 if they're medium-sized or even 3 smaller potatoes — just shorten the boil time a bit. (And yes, non-russets are fine if need be, like a yellow or red potato. Just make sure you compensate with an even shorter boiling.)

You'll also need an egg white, dried parsley, corn flour or fine cornmeal, sea salt, ground black pepper, garlic powder, onion powder, and oil for brushing (or frying if using that method). And some ketchup for dipping never hurts here.

Fill a saucepan with enough water to submerge the potato (but don't put it in just yet). Then start to heat it on high and, as soon as you do that, put the potato into the water. When the water starts boiling, set a timer for 8 minutes — you just need to parboil (half-cook) the potato, for the record.

After the 8 minutes pass, remove the potato from the water and set it down to cool a bit. Then, when the potato is cool enough to handle, peel and grate it (use the large holes on a box grater). Finally, with a large chef's knife, roughly chop the grated pieces potato into smaller bits.

In a medium bowl, add the grated potato, dried parsley, sea salt, ground black pepper, garlic powder, onion powder, egg white, and corn flour (or fine cornmeal) and mix to combine.

Next, lay out a piece of parchment paper on a flat surface, then place the potato mixture on the parchment paper and compact the mixture by tapping it down with your palms, flattening it out to about 1/2 inch in height all over.

Now, using a 1-inch round cookie cutter, cut out as many small rounds as you can (a shot glass works in a pinch), then re-combine the extra, flatten it again, and cut out more discs.

OK, now for plan A, B, or C.

Plan A is the air fryer method. Set the air fryer to 400 degrees Fahrenheit. Then spray the air fryer wire rack with oil and place the mini hash browns on it so they don't touch each other, and brush the tops of the hash browns with some oil. Cook them in the air fryer for 18 minutes.

Plan B is the traditional frying pan method. For this approach, heat enough vegetable oil in a frying pan so that the hash browns will be half-submerged while cooking (about 1/4 cup). When the oil is hot, fry for 2 minutes or until the sides begin to brown, then flip them over and cook the other side for 2 more minutes or until golden and crispy. Remove the hash browns from pan, and drain on paper towels. 

Plan C is the regular oven method, which you should also set to 400 degrees Fahrenheit. Bake the hash browns for 20 minutes, flipping them once. "And if they're not crispy enough," says Leo, "use the broiler for a couple of minutes."

For all three methods, when done, taste one or two and sprinkle on more salt if needed. And then serve them immediately with ketchup and with whatever sounds great.