What are McDonald's hashbrowns made of? An In-depth Look at the Ingredients

January 2, 2026 •

3 min read

According to the official McDonald's website, the primary ingredient in their famous hashbrowns is simply potatoes. However, a closer look at the full ingredient list reveals several other components that contribute to their distinct flavor and texture, varying significantly by region.

Quick Summary

This article provides a comprehensive breakdown of the ingredients used in McDonald's hashbrowns, detailing the potato types, oils, and unique flavorings used in different countries. It also addresses common questions about allergens, vegetarian status, and how to create a copycat version at home.

Key Points

Core Ingredients: The base of all McDonald's hashbrowns is shredded potato, with Russet varieties preferred for their high starch content.
Regional Differences: Ingredient lists vary globally; US hashbrowns contain 'natural beef flavor' (derived from milk and wheat), while UK versions use sunflower/rapeseed oil and black pepper extract.
Frying Process: Hashbrowns are par-fried, frozen for transport, and then deep-fried at the restaurant to achieve their signature crispy texture.
Not Vegetarian/Vegan in the US: Due to the 'natural beef flavor' containing milk and wheat derivatives, McDonald's hashbrowns are not vegan or vegetarian in the United States.
Allergen Alert: For those with wheat or milk sensitivities, the US hashbrowns pose a risk due to the 'natural beef flavor' ingredients.
Copycat Creation: Replicating the iconic taste at home involves using starchy potatoes, controlling moisture, and often using a binder like cornstarch.
Unique Flavoring: The specific flavorings, such as dextrose for color and black pepper extract for taste, are key to the final product.

The Foundation: Potatoes

At the heart of every McDonald's hashbrown is, of course, the potato. But it's not just any potato. McDonald's specifies using specific potato varieties, such as Russet Burbank, Ranger Russet, and Umatilla Russet, known for their high starch content which is ideal for achieving the desired fluffy interior and crispy exterior. The potatoes are washed, peeled with steam, and then carefully sliced into thin, delicate strips. This shredded potato forms the base of the patty.

The Binder and Flavor Enhancers

To hold the shredded potato together and add to the taste, several other ingredients are mixed in. These vary slightly depending on the country. For example, the US version includes corn flour and dehydrated potato, which act as binders and texturizers. Salt is a universal seasoning, while dextrose is added to aid in achieving that signature golden-brown color during frying.

The Crucial Frying Process and Oils

The cooking oil is perhaps the most significant difference between regional hashbrown recipes and is key to achieving that perfect crispiness. In the US, hashbrowns are cooked in a blend of vegetable oils, including canola, soybean, and hydrogenated soybean oil. The use of hydrogenated oil has been a point of interest for many. In contrast, locations like the UK use non-hydrogenated vegetable oils such as sunflower and rapeseed oil.

The Controversial "Natural Beef Flavor"

One of the most talked-about and surprising ingredients is the 'natural beef flavor.' This is a critical point of difference for those with dietary restrictions. While the name suggests beef, the US version's 'natural beef flavor' actually contains hydrolyzed wheat and hydrolyzed milk derivatives. This means that in the US, McDonald's hashbrowns are not vegetarian or vegan due to these milk and wheat products. However, in other countries, like the UK, the ingredient is omitted entirely, making the hashbrowns suitable for vegetarian diets, though preparation in shared oil can be a concern for some.

Comparison Table: US vs. UK Hashbrown Ingredients


Ingredient	United States	United Kingdom
Potatoes	Russet Burbank, Ranger Russet, and Umatilla Russet varieties	Standard shredded potato
Cooking Oil	Canola, soybean, and hydrogenated soybean oils	Non-hydrogenated vegetable oils (sunflower, rapeseed)
Binders/Stabilizers	Corn flour, dehydrated potato, sodium acid pyrophosphate	Maize flour, dehydrated potato, diphosphates
Flavoring	Natural beef flavor (contains wheat and milk derivatives)	Black pepper extract
Sweetener	Dextrose	Dextrose

The Assembly Line: How a Hashbrown is Born

Creating the perfect hashbrown is a precise, multi-step process:

Peeling and Shredding: Potatoes are cleaned, peeled using steam, and then shredded.
Blanching: The potato strips are blanched in hot water to remove excess starch and prevent them from turning brown.
Drying: After blanching, the potatoes are dried to ensure crispiness when fried.
Mixing: The dried potato shreds are mixed with the other ingredients, including salt, corn flour, and seasonings.
Shaping: The mixture is formed into the iconic rectangular patty shape.
Par-Frying: The patties are partially fried, then cooled and frozen for transport.
Final Frying: At the restaurant, the frozen patties are deep-fried again until golden brown and crispy.

Copycat Recipes: Replicating the Experience at Home

Many people try to recreate the iconic McDonald's hashbrown at home. The key steps often include using starchy potatoes like Russets, blanching the shredded potatoes to remove starch, and ensuring they are thoroughly dried before frying. A binder like cornstarch is also typically included to help the patty hold its shape. For those outside the US, mimicking the cooking oil blend and black pepper extract is essential. For US residents, the 'natural beef flavor' is difficult to replicate with accessible ingredients, though some recipes attempt to approximate it with beef stock. For more advanced recipes and detailed instructions, cooking websites like Taste Cooking offer great insight into the science behind the perfect crispiness.

Conclusion: More Than Just a Potato

Ultimately, what are McDonald's hashbrowns made of is a bit more complex than just shredded potatoes. While potatoes form the base, a specific combination of oils, binders, and flavorings creates the final product. The difference in ingredients, particularly the 'natural beef flavor' in the US, highlights how regional recipes cater to local tastes and regulations. Understanding these details reveals the intricate process behind this beloved breakfast item and explains why it's so difficult to perfectly replicate at home.

Frequently Asked Questions

There is no single 'secret' ingredient, but the unique flavor comes from a specific combination of factors: the type of starchy potatoes used, the specific oil blend for frying, and, in the US, the inclusion of a 'natural beef flavor' (containing milk and wheat derivatives).

No, not in the United States. The US recipe contains 'natural beef flavor' which includes milk and wheat derivatives. However, in other countries like the UK, the hashbrowns are prepared without these animal-based ingredients, though they may be fried in shared oil.

The US recipe contains 'natural beef flavor,' but McDonald's states this flavoring is derived from hydrolyzed wheat and milk, not actual beef. Other countries' recipes typically do not include this flavoring.

The type of oil varies by region. In the US, they use a vegetable oil blend of canola, soybean, and hydrogenated soybean oils. In the UK, they use non-hydrogenated vegetable oils like sunflower and rapeseed.

No, the US version is not gluten-free because the 'natural beef flavor' contains hydrolyzed wheat. Even in regions where the ingredients are gluten-free, cross-contamination is a significant risk due to shared fryers.

The extreme crispiness is achieved through a multi-step process: using high-starch potatoes, blanching to remove excess starch, thoroughly drying the potatoes, and a specific two-stage frying process (par-frying and then final frying).

The taste difference is primarily due to different ingredient formulations. The US recipe includes a 'natural beef flavor' with milk and wheat derivatives, while recipes in other countries, like the UK, use black pepper extract and different frying oils, leading to a different overall flavor profile.