Alternative names | Hashed brown potatoes |
---|---|
Course | Side dish |
Place of origin | United States |
Invented | 1895 |
Main ingredients | Potato |
Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast food consisting of finely julienned potatoes that have been fried until golden brown. Hash browns are a staple breakfast item at diners in North America, [1] where they are often fried on a large, common cooktop or grill.
Hash browns are a popular mass-produced product sold in refrigerated, frozen [2] [3] and dehydrated forms. [4]
The following recipe for "brown hashed potatoes" appears in the 1835 edition of the Minnesota Farmers' Institute Annual: [5]
Chop cold boiled potatoes and season with salt and pepper. Put some clarified butter into the frying pan. Add the potatoes, cover and cook slowly until the potatoes are nicely browned on the underside. Fold and turn out on a warm platter.
Hash browns first started appearing on breakfast menus in New York City in the 1890s. The name was gradually changed to "hash-brown potatoes". [6] [7]
The word hash is derived from the French word "hacher", which means to hack or chop. [8] This means hashed browned potatoes literally translates to "chopped and fried potatoes".[ citation needed ]
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.[ citation needed ]
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. [9] If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is commonly referred to as hash . [10]
Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers. [11]
In the United States, hash browns may refer to shredded, pan-fried potatoes or diced/cubed potatoes, the latter also being known as country fried potatoes or home fries [12] Some recipes add diced or chopped onions, and when bell peppers are added to cubed home fries the dish is known as Potatoes O'Brien. [13] [14]
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
Mashed potato or mashed potatoes, colloquially known as mash, is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in a pan".
Rösti or rööschti is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.
Potatoes O'Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried and are served hot. The origin of the dish is disputed. The dish has been claimed to originate in the early 1900s from a Boston restaurant known as Jerome's and from a Manhattan restaurant known as Jack's during the same time period.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
Fried potatoes are a dish or a component of other dishes essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.
Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables and chili peppers and Sichuan peppercorns. From its origins in Sichuan cuisine, the dish's popularity has spread throughout China, spawning a number of regional variations some of which are less spicy than the classic version.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef sautéed with onion rings. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added. A notable variant of the dish is sinabawang corned beef, which just adds beef stock or water to the dish after sautéing, making it soupier.
Frozen hash browns are scored on color, defects, texture; grading also is based on flavor and odor.