Hash browns

Hash browns or hashed browns or hashbrown are a simple and popular American breakfast dish in which potatoes are pan-fried after being shredded, diced,[1] julienned or riced, in the style of a Swiss Rösti. Hash browns first started showing up on breakfast menus in New York City in the 1890s, and 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.[2]

Hashbrowns
Shredded hash browns, pictured with slider sandwiches
Alternative namesHashed brown potatoes
Place of originUnited States
Invented1890
Food energy
(per 100 g serving)
326 kcal (1365 kJ)
Nutritional value
(per 100 g serving)
Protein2.6 g
Fat22 g
Carbohydrate32 g

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.[2]

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

History

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 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.[2]

A McDonald's hash brown

Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers.[8]

See also

References
  1. 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.
  2. Slater, Nigel (November 4, 2006). "Nigel Slater: Making a hash of it". The Guardian.
  3. 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.
  4. 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.
  5. Parloa, Maria (1887). Miss Parloa's kitchen companion : a guide for all who would be good housekeepers. Boston : Estes and Lauriat. Retrieved 6 December 2019.
  6. H. L. Mencken (2012). American Language Supplement 2. Knopf Doubleday Publishing Group. ISBN 9780307813442. Retrieved 2 December 2015.
  7. "Online Etymology Dictionary". etymonline.com. Retrieved 2017-05-25.
  8. Miller, D. (1998). Backcountry Cooking: From Pack to Plate in 10 Minutes. Mountaineers Books. ISBN 978-1-59485-292-3. Retrieved January 5, 2017.
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