|Alternative names||Hashed brown potatoes|
|Place of origin||American|
|326 kcal (1365 kJ)|
Hash browns or hashed browns are a popular American breakfast dish that first started showing up on breakfast menus in New York City in the 1890s, a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In some regions (e.g. Southeastern Michigan), hash browns may be listed on restaurant menus as home fries. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill.
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). Some recipes add diced or chopped onions.
Originally, the full name was "hashed brown potatoes" (or "hashed browned potatoes"), of which the first known mention is by American food author Maria Parloa (1843–1909) in 1888. The name was gradually shortened to 'hash brown potatoes'.
The word "hash" is derived from the French word "hacher" which means to hack or chop. This means hashed browned potatoes literally translates to "chopped and fried potatoes".
A chef may prepare hash browns by forming riced potatoes into patties before frying with onions (moisture and potato starch can hold them together); however, if a binding agent is added (egg or oil for example), such a preparation constitutes a potato pancake. Frozen hash browns are sometimes made into patty form for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.
- Spieler, M.; Giblin, S. (2012). Yummy Potatoes: 65 Downright Delicious Recipes. Chronicle Books LLC. p. 24. ISBN 978-1-4521-2528-2. Retrieved January 5, 2017.
- Slater, Nigel (November 4, 2006). "Nigel Slater: Making a hash of it". The Guardian.
- Butts, L. (2000). Okay, So Now You're a Vegetarian: Advice and 100 Recipes from One Vegetarian to Another. Broadway Books. p. 64. ISBN 978-0-7679-0527-5. Retrieved January 5, 2017.
- Snider, N.; Boisvert, C. (1985). Frozen Food Encyclopedia for Foodservice: Formerly Frozen Food Institutional Encyclopedia. National Frozen Food Association. p. 114. Retrieved January 5, 2017.
Frozen hash browns are scored on color, defects, texture; grading also is based on flavor and odor.
- Popik, Barry (February 18, 2009). "Hash Browns (Hash Brown Potatoes; Hashed Brown Potatoes)". barrypopik.com
- H. L. Mencken (2012). American Language Supplement 2. Knopf Doubleday Publishing Group. ISBN 9780307813442. Retrieved 2 December 2015.
- "Online Etymology Dictionary". etymonline.com. Retrieved 2017-05-25.
- Miller, D. (1998). Backcountry Cooking: From Pack to Plate in 10 Minutes. Mountaineers Books. ISBN 978-1-59485-292-3. Retrieved January 5, 2017.
|Look up hash browns in Wiktionary, the free dictionary.|