Hash browns

Not to be confused with Hash brownies.

One form of hash browns involves diced potato scraps from commercial french fry production, formed into patties using potato starch and vegetable oil, and then frozen

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or griddle. While they are not traditional, they are often served in the UK as part of an English breakfast.

In some parts of the United States, hash browns strictly refer to shredded or riced, pan-fried potatoes, and are considered a breakfast food, while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries (though many variations of home fries are par-cooked before frying). They are commonly served with breakfast or as a side dish with steaks.

Preparation

A chef may prepare hash browns by forming diced potatoes into patties before frying (moisture and potato starch can hold them together); however, if a binding agent is added (egg for example), such a preparation constitutes a potato pancake. Frozen hash browns are sometimes made into patty form for ease of handling, the compact flat shape can also be cooked in a toaster oven or toaster. A variation to the shredded or riced potatoes is sliced potato version of the hash brown often called “American Fries” or "American Hash Browns", they can be pan-fried potatoes or deep fried. Usually they are about three times as thick as that of the modern day potato chip. Often they are pressed with a potato ricer to remove moisture and to give a crisper texture. Nigel Slater, a popular British chef, recommends using duck fat to cook them.

History

Originally, the full name was 'hashed brown potatoes' (or 'hashed browned potatoes'), of which the first known mention is by food author Maria Parloa (1843–1909) in 1888. The name was gradually shortened to 'hash brown potatoes' until the most common name had become simply 'hash browns' around 1970 (although the shortened name was used in media as early as 1959, by the main character in the pilot episode of The Twilight Zone). Some claim that hash browns may have developed out of rösti, the Swiss farmer's breakfast dish. If a dish of hash browned potatoes incorporates corned beef, chopped meat, leftovers, or other vegetables it is more commonly referred to as hash or bubble and squeak, a dish that became popular in war-time Britain.

See also

• Home fries a basic potato preparation
• Rösti the Swiss shredded potato dish, traditionally eaten for breakfast
• Potato pancakes the potato and egg dish, often with a pancake like shape
• Corned beef hash potato fried with onions and corned beef
• Potatoes O'Brien the potatoes with bell peppers dish
• Tater Tots a trademark for a form of small shredded potato cylinders
• Potato waffle the waffle shaped frozen potato cake in the UK and Ireland
• Hash (food) the potatoes and leftovers dish
• Bubble and squeak potato fried together with leftovers
• Rappie pie the French-North American casserole made with shredded potatoes
• Boxty the Irish potato dish
• Croquette small fried food item, may contain potatoes
• Aloo tikki the North Indian potato snack

External links

• United States Standards for Grades of Frozen Hash Brown Potatoes (PDF)