Phred wrote:
> G'day mates,
>
> Having something of a surfeit of spuds the other day, I boiled more
> than required with the corned beef with a view to having a couple of
> "hash browns" with bacon and eggs for breaky next morning.
>
> But I wasn't too sure how one makes hash browns, so I did a bit of a
> google and found heaps of recipes -- but they led me to the question
> "What are real hash browns?"
>
> Having met them in the US nearly 30 barely-remembered years ago, and
> more recently in semi-upmarket city hotel "breakfast bars" when
> travelling here in Oz, I was convinced that they are just a sort of
> fried patty of minced/mashed spuds with a bit of onion or whatever
> thrown in and some goop to make them hold together while frying.
>
> However, google threw up quite a bit of stuff which looked more like a
> dry stir fry of spuds and other vegs etc. -- most unpatty-like.
>
> So I appeal to you yanks who are experts in this sort of cuisine --
> just what *is* the real "hash browns"? (And your favourite recipe for
> them would be nice too. :-)
>
> Thanks for your time.
>
> Cheers, Phred.

There are two kinds that I know of (Joy of Cooking? dunno about that). Home
fries, which are cubed boiled potatoes (skins on) browned in oil or bacon
fat along with onion and sometimes a bit of garlic until they are golden
brown.

Then there are hash browns. Hash browns remind me of German style potato
pancakes, which you may be more familiar with. Grated white potato, with a
bit of onion added, pressed into a patty and browned well in oil on each
side until crispy. Not much of a recipe required, Phred. Just shred some
potatoes; the starch from the potatoes holds it all together. Just don't be
tempted to turn it too soon; let it cook on medium heat until nicely golden
and the potato inside is cooked. Then use a wide spatula and flip the
"pancake" over and brown the other side also to golden. To serve, simply
season with salt & pepper.

Jill