Why Nothing Tastes As Good As A McDonald's Hash Brown

Summary

This video delves into the history and perfection of McDonald's hash browns, exploring how they became a breakfast icon. From their creation in the late 1970s to the strategic engineering of their crisp texture and savory flavor, the hash browns have stood the test of time. Despite some controversies over oil changes and availability, McDonald's hash browns remain a fan favorite, outselling fries in the breakfast category. A perfect combination of crispy, salty, and satisfying, these handheld potatoes continue to delight customers across the U.S.

Takeaways

• 😀 McDonald's hash browns are beloved for their crispy texture and savory taste, often considered emotional support potatoes.
• 😀 The hash brown was introduced as part of McDonald's breakfast menu in 1977, marking a major shift in fast food culture.
• 😀 Unlike typical shredded potatoes, McDonald's hash browns are shaped into rounded rectangles and are designed for convenience and portability.
• 😀 McDonald's hash browns were developed through collaboration with frozen food suppliers, ensuring they could be frozen, shipped, and cooked quickly.
• 😀 The key to the hash brown's success lies in its consistency—it's manufactured, frozen, and shipped to ensure minimal surprises across locations.
• 😀 Over time, McDonald's refined its hash brown recipe by experimenting with oil blends and adjusting ingredients for consistency and flavor.
• 😀 The hash browns are made with specific potatoes (Russet Burbank and Shepody) that are ideal for crisping, contributing to their unique texture.
• 😀 McDonald's hash browns are deep-fried in the same oil used for fries, giving them a similar salty, golden flavor that fans love.
• 😀 The hash brown became a fast food icon, outpacing competitors like Burger King's version with its unique texture and taste.
• 😀 Despite controversies over the use of beef tallow in the '90s, McDonald's adjusted the recipe to meet dietary needs, switching to a vegetable oil blend and later to a canola-based oil.
• 😀 McDonald's hash browns continue to be a top seller in the breakfast category, praised for their crispy, salty, and consistent quality across locations.

Q & A

When did McDonald's first start offering breakfast, and what was included in the initial breakfast menu?

McDonald's began offering breakfast in 1977, introducing a full grab-and-go morning menu. The menu featured items like pancakes, sausage, coffee, and the legendary hash brown.

Why were McDonald's hash browns designed in their distinctive oval shape?

McDonald's hash browns were designed to be portable, quick to cook, and easy to hold in one hand. The unique oval shape was part of making them convenient for customers on the go.

What was the main challenge McDonald's faced when scaling its hash browns across locations?

The biggest challenge was ensuring consistency. McDonald's had to ensure the hash browns were uniform in quality, not too oily, and could be cooked quickly while maintaining a consistent taste across thousands of locations.

How did McDonald's adapt their hash brown recipe over the years?

McDonald's has made tweaks to their hash brown recipe, such as switching from beef tallow to vegetable oil in the 1990s and later to a canola-based oil blend in 2008 to reduce trans fats. These changes were driven by health concerns and consumer feedback.

What is the key reason McDonald's hash browns are so popular compared to competitors?

McDonald's hash browns are engineered to hit all the pleasure centers of your brain with their crispy, salty, fatty texture. The blend of starch-rich potatoes and deep-frying in the same oil as fries gives them a unique, irresistible flavor.

What kind of potatoes are used to make McDonald's hash browns?

McDonald's hash browns are made from a blend of Russet Burbank and Shepody potatoes, which are high in starch and ideal for achieving the crispy texture on the outside and soft interior.

What was the 'great hash brown debacle' of the '90s?

The 'great hash brown debacle' occurred when it was revealed that McDonald's hash browns and fries were cooked in a blend of vegetable oil and beef tallow, making them unsuitable for vegetarians. This led to legal action and public backlash, prompting McDonald's to change the recipe to a fully vegetarian oil blend.

Why did some people believe McDonald's hash browns tasted different after 2008?

In 2008, McDonald's switched to a canola-based oil blend to reduce trans fats. While this change was healthier, some customers felt that the hash browns lost their signature crispy, savory flavor, leading to debates about the taste.

What unique feature do McDonald's fryers contribute to the quality of hash browns?

McDonald's fryers, which have been seasoned by years of frying fries and hash browns, are industrial-grade and capable of maintaining a consistent temperature, helping to achieve that perfect McDonald's crunch that home kitchens can't replicate.

What is the reason McDonald's hash browns are considered a comfort food despite being simple?

McDonald's hash browns are beloved because of their consistency, portability, and the perfect balance of crispy and soft texture. They satisfy a craving that many people don't even know they have until they smell them, offering a sense of reward for just getting out of bed.