MCDONALD’S: HASH BROWN

SAVE: 59 CALORIES, 6 G FAT, 1.5 G SAT. FAT

If you’ve perused this whole book, you may have noticed that I’ve suggested making McDonald’s Hash Brown from fresh potatoes, but Sonic’s Tater Tots from purchased preshredded potatoes. Trial after trial of the Tater Tots made with fresh potatoes yielded inconsistent results. Trial after trial of the Hash Brown yielded virtual heaven in our hands. My testers and I were actually astounded at how well these came out. They not only tasted similar to McDonald’s offering, but they were perfectly pick-up-able. In our opinions, that was key. Now, the key for you to perfectly duplicate them is to be sure to squeeze as much water from the potatoes as possible and not to wait too long between chopping the potatoes and getting them into the oven. But, if it’s easier for you, you can always substitute store-bought preshredded potatoes in this recipe as well, though they may take a few minutes longer to cook.

Olive oil spray

2 teaspoons egg substitute

1⁄8 teaspoon salt

1 small russet potato (6 ounces), peeled and cut into ½" cubes

PREHEAT the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Set aside.

In a small bowl, combine the egg substitute and salt. Set aside.

Place the potato in the bowl of a mini food processor fitted with a metal blade. Pulse into chunks that are slightly larger than shredded potatoes. (You can also grate the whole potato on a coarse shredder, but then the hash brown won’t look exactly like McDonald’s.) Using paper towels or clean hands, if you prefer, squeeze as much moisture from the potatoes as possible. (This is very important so the hash brown will not fall apart.) Measure 2⁄3 cup of potatoes (about 3 ounces). Add to the egg-substitute mixture and stir to combine. Lay a sheet of waxed paper over a dinner plate. Spoon the potato mixture into the center. Shape into an oval about 4¾" long x 2½" wide. Flip onto the reserved baking sheet. Reshape if necessary. Lightly mist with oil spray.

Bake for 10 to 12 minutes per side, or until crisp. Remove the hash brown from the oven. Allow to stand for 2 to 3 minutes.

MAKES 1 SERVING

81 calories, 3 g protein, 15 g carbohydrates, 2 g fat, trace sat. fat, 1 g fiber

Original McDonald’s Hash Brown: 140 calories, 1 g protein, 15 g carbohydrates, 8 g fat, 1.5 g sat. fat, 2 g fiber