Hash browns

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.[1]

This article is about the potato dish. For the cannabis-infused cake, see hash brownie.
Hashbrowns
Shredded hash browns, pictured with slider sandwiches
Alternative namesHashed brown potatoes
CourseSide dish
Created byUnited States
Invented1895
Main ingredientsPotato
Food energy
(per 100 g serving)
326 kcal (1365 kJ)
Nutritional value
(per 100 g serving)
Protein2.6 g
Fat22 g
Carbohydrate32 g

Hash browns are a popular mass-produced product sold in refrigerated, frozen[2][3] and dehydrated forms.[4]

History

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.[5]

The name was gradually shortened to "hash brown potatoes".[6]

Etymology

The word hash is derived from the French word "hacher", which means to hack or chop.[7] This means hashed browned potatoes literally translates to "chopped and fried potatoes".

Preparation
Triangular hash brown patties served with egg, bacon and sausage in a British cafe

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.[8] If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as hash.[1]

Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers.[9]

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.[1] Some recipes add diced or chopped onions.[10]

See also

References
  1. Slater, Nigel (November 4, 2006). "Nigel Slater: Making a hash of it". The Guardian.
  2. 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.
  3. 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.
  4. Maji, Nebadita (2021-12-15). "Are Hash Browns Healthy?". EasyChoiceHealthPlans. Retrieved 2021-12-15.
  5. 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.
  6. Mencken, H. L. (2012). American Language Supplement 2. Knopf Doubleday. ISBN 978-0-307-81344-2. Retrieved December 2, 2015.
  7. "Hash". Online Etymology Dictionary. Retrieved 2017-05-25.
  8. 전, 수미 (2004-09-17). 감자. ISBN 9788934915904.
  9. Miller, D. (1998). Backcountry Cooking: From Pack to Plate in 10 Minutes. Mountaineers Books. ISBN 978-1-59485-292-3. Retrieved January 5, 2017.
  10. 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.
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