|Alternative names||Hashed brown potatoes|
|Created by||United States|
|326 kcal (1365 kJ)|
Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast dish consisting of finely julienned potatoes that have been fried until golden browned. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill.
Hash browns first started appearing on breakfast menus in New York City in the 1890s.
Originally, the full name of the dish was "hashed brown potatoes" (or "hashed browned potatoes"), of which the first known mention is by American food author Maria Parloa (1843–1909) in her 1887 Kitchen Companion, where she describes the dish of "hashed and browned potatoes" as a fried mixture of cold boiled potatoes which is folded "like an omelet" before serving.
The name was gradually shortened to "hash brown potatoes".
A chef may prepare hash browns by either grating potato or 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 flour for example), such a preparation constitutes a potato pancake.
Hash browns are sometimes made into patty form and frozen for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. For best results, in both cooking and flavor, it is recommended that hash browns be made using starchy potatoes such as russet potatoes. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.[better source needed]
In some parts of the United States, hash browns strictly refer to shredded or riced pan-fried potatoes, while diced and pan-fried potatoes are called country fried potatoes or home fries and are served as a side dish at other meals. Some recipes add diced or chopped onions.
- Potato pancake
- Bubble and squeak
- Fried potatoes
- Potato waffle
- Tater tots
- Funeral potatoes
- 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.
- Maji, Nebadita (2021-12-15). "Are Hash Browns Healthy?". EasyChoiceHealthPlans. Retrieved 2021-12-15.
- Parloa, Maria (1887). Miss Parloa's kitchen companion : a guide for all who would be good housekeepers. Boston: Estes and Lauriat. Retrieved December 6, 2019.
- Mencken, H. L. (2012). American Language Supplement 2. Knopf Doubleday. ISBN 978-0-307-81344-2. Retrieved December 2, 2015.
- "Hash". Online Etymology Dictionary. Retrieved 2017-05-25.
- 전, 수미 (2004-09-17). 감자. ISBN 9788934915904.
- Miller, D. (1998). Backcountry Cooking: From Pack to Plate in 10 Minutes. Mountaineers Books. ISBN 978-1-59485-292-3. Retrieved January 5, 2017.
- 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.