Filet o Hashbrown

Yes (and yes).

So which are the OG locations, for future reference?

You can always buy it by the tub at Trader Joe’s

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Dang, this is getting into to some expert-level SupperJumping territory:

I tried it again yesterday with a hashbrown to make sure, and no, it’s blandsville! I’ll try it well done with extra tartar sauce and some hot sauce before I dub it Filet-O-Koolaid. :wink:

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I didn’t know this was a sport or category. I used to pick up chili at Smashburger (when they still had it), and bring it across the street to In n’ Out, order a double-double with raw-and-grilled-onions only, extra toast, and pour the chili onto the burger for a great chili-cheeseburger. It’s not the same with Fatburger chili (let alone the revolting chili-like-substance* at Tommy’s), so I can’t do it any more.
*YMMV.

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I love you guys.

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Well, I also think tempering expectation is important. :wink: But, yeah, def try the hot sauce and extra tartar. And remember we’re talkin’ about a $4 dish. :wink:

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Or make your own, https://www.seriouseats.com/recipes/2018/01/toum.html

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For those who prefer to avoid the drive-thru and who desire new furniture, maybe a tweet and a link to the genius (geniusness? great ingenuity? brilliance?) of this thread?

https://twitter.com/McDonalds/status/1112089591023046658?s=20

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I love that the first click leads to a FoHB with photo and instruction for extra crispy or well done hash brown.

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That’s me LOL

I will not rest until this is a regular item on their menu.

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All I have to say about McDonald’s now . I always enjoy the big mac and cheese burger. I am not hungry for the rest of the day . Maybe a survival food .

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…and extra cheese.

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I grabbed one of these on Friday night too because of this darn thread. lol

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And how did you enjoy it??? :slight_smile:

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With a nice cold Modelo Especiale! :beer::mexico:

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I feel like a degenerate, taking a hit in the dark corner of the McD parking lot because I couldn’t wait until I got home.

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Does anyone have guts enough to order and eat it inside?

My husband.

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