What are *real* hash browns?
 

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.

--
LID

In article >,
(Phred) wrote:

> 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. :-)

I've seen recipes for hash brown with other vegetables added, but I
firmly believe that true hash brown should contain only potato, except
that a little onion is nice. It's not something I eat all that often,
but every restaurant I've had it in has made it potato-only.


According to the Joy of Cooking,
"There are two kinds of hash browns: those made with raw potatoes and
those made with boiled ones. The kind with boiled potatoes stick
together better and cook more quickly, but some prefer the texture of
those that begin raw. If you use raw potatoes, cover the pan while they
are cooking on the first side to hasten the cooking.

HASH BROWN POTATOES from the Joy of Cooking
Toss together:
1-1/2 pounds boiled or raw all-purpose potatoes, peeled and finely diced
(about 4 cups)
2 tablespoons finely chopped onions (optional)
1/2 teaspoon salt
Ground black pepper, to taste

Heat in a large, heavy skillet over medium heat:
3 tablespoons vegetable oil.

Add the potatoes, toss them a few times, then spread them evenly in the
pan and press down with a spatula. Reduce the heat to medium and cook
slowly, pressing down several more times, until browned on the bottom,
about 15 minutes. As the potatoes cook, give the pan a gentle shake a
few times to make sure they are not sticking. Cut the cake down the
middle, then, using 2 spatulas, turn each side over. Do not worry if
they do not turn evenly--this is a "hash"! If the pan seems too dry, add
a little more oil before you return the potatoes. Cook the second side
until golden brown. Serve piping hot.

--
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please mail OT responses only

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

"Phred" > wrote in message
...
> 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.
>
Hash browns were derived from German and Scandinavian recipes
where you fry last nights leftovers in a type of scrapple.
In the southern United States they were generally made with
left over vegetables especially the previous evenings baked potatoes.
In the 1940s they evolved into the present form you find in most diners.
where you take par boiled potatoes and fine shred them for frying.

Halve some waxy potatoes lengthways.
Boil enough water to cover and add potato halves.
Time six minutes from the moment they are all in.
Pour into a colander and rinse lightly, allow to cool.
Chill in fridge till cold. Shred finely as possible.
After shredding put a thin layer on a very hot griddle and
pour some oil over the top. Use enough oil to fry well.
Flip them when brown and brown the opposite side.
Salt and pepper to taste.

On Sun, 26 Sep 2004 17:49:58 GMT, "Mr. Wizard" >
wrote:

>Hash browns were derived from German and Scandinavian recipes
>where you fry last nights leftovers in a type of scrapple.

Howdy,

You lost me with the mention of "scrapple."

Scrapple is a pork dish. What connection are you suggesting?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sun, 26 Sep 2004 17:49:58 GMT, "Mr. Wizard" >
wrote:

>Hash browns were derived from German and Scandinavian recipes
>where you fry last nights leftovers in a type of scrapple.

Howdy,

You lost me with the mention of "scrapple."

Scrapple is a pork dish. What connection are you suggesting?

Thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

>Grated white potato, with a
>bit of onion added, pressed into a patty and browned well in oil on each
>side until crispy.

Don´t skimp on the oil, either. Give 'em enough to sizzle in: a good eighth
of and inch over the bottom of the pan.

Neil

>Grated white potato, with a
>bit of onion added

I should have added, grated RAW white potato.

Neil

>Grated white potato, with a
>bit of onion added

I should have added, grated RAW white potato.

Neil

WardNA wrote:
>> Grated white potato, with a
>> bit of onion added
>
> I should have added, grated RAW white potato.
>
> Neil

Yep, I should have specified that as well. Raw, grated and lots of oil in
the pan. Not deep frying, but hot oil to really get a nice crispy golden.

Jill

WardNA wrote:
>> Grated white potato, with a
>> bit of onion added
>
> I should have added, grated RAW white potato.
>
> Neil

Yep, I should have specified that as well. Raw, grated and lots of oil in
the pan. Not deep frying, but hot oil to really get a nice crispy golden.

Jill

"jmcquown" > wrote in message
. ..
> WardNA wrote:
> >> Grated white potato, with a
> >> bit of onion added
> >
> > I should have added, grated RAW white potato.
> >
> > Neil
>
> Yep, I should have specified that as well. Raw, grated and lots of oil in
> the pan. Not deep frying, but hot oil to really get a nice crispy golden.
>
> Jill

Is there a difference between a rosti potato and a hash brown? Seems to me
like they're both cooked the same way.

E.

Kenneth > wrote in message >. ..
> On Sun, 26 Sep 2004 17:49:58 GMT, "Mr. Wizard" >
> wrote:
>
> >Hash browns were derived from German and Scandinavian recipes
> >where you fry last nights leftovers in a type of scrapple.
>
> Howdy,
>
> You lost me with the mention of "scrapple."
>
> Scrapple is a pork dish. What connection are you suggesting?
>
> Thanks,

I think he was thinking of HASH, not hash browns. Lapskaus is a
Norwegian dish... like Hash. Isn't Scrapple similar to hash like this,
too? Fried leftovers of potato, meat, onion, etc. Think corned beef
hash, only substitute corned beef with what you have on hand.

Some variations of lapskaus is more like a stew, though... with a
gravy or sauce.

Karen

Kenneth > wrote in message >. ..
> On Sun, 26 Sep 2004 17:49:58 GMT, "Mr. Wizard" >
> wrote:
>
> >Hash browns were derived from German and Scandinavian recipes
> >where you fry last nights leftovers in a type of scrapple.
>
> Howdy,
>
> You lost me with the mention of "scrapple."
>
> Scrapple is a pork dish. What connection are you suggesting?
>
> Thanks,

I think he was thinking of HASH, not hash browns. Lapskaus is a
Norwegian dish... like Hash. Isn't Scrapple similar to hash like this,
too? Fried leftovers of potato, meat, onion, etc. Think corned beef
hash, only substitute corned beef with what you have on hand.

Some variations of lapskaus is more like a stew, though... with a
gravy or sauce.

Karen

elaine wrote:
> "jmcquown" > wrote in message
> . ..
>> WardNA wrote:
>>>> Grated white potato, with a
>>>> bit of onion added
>>>
>>> I should have added, grated RAW white potato.
>>>
>>> Neil
>>
>> Yep, I should have specified that as well. Raw, grated and lots of
>> oil in the pan. Not deep frying, but hot oil to really get a nice
>> crispy golden.
>>
>> Jill
>
> Is there a difference between a rosti potato and a hash brown? Seems
> to me like they're both cooked the same way.
>
> E.

I'm afraid I am not familiar with a rosti potato so to attempt to comment on
the similarities or differences would be futile.

Jill

"jmcquown" > wrote in message >...
> elaine wrote:
> > "jmcquown" > wrote in message
> > . ..
> >> WardNA wrote:
> >>>> Grated white potato, with a
> >>>> bit of onion added
> >>>
> >>> I should have added, grated RAW white potato.
> >>>
> >>> Neil
> >>
> >> Yep, I should have specified that as well. Raw, grated and lots of
> >> oil in the pan. Not deep frying, but hot oil to really get a nice
> >> crispy golden.
> >>
> >> Jill
> >
> > Is there a difference between a rosti potato and a hash brown? Seems
> > to me like they're both cooked the same way.
> >
> > E.
>
> I'm afraid I am not familiar with a rosti potato so to attempt to comment on
> the similarities or differences would be futile.
>
> Jill

German/Swiss/Austrian "rösti" are approximately the same as US "home
fries". Cut up, not shredded the way hash browns are.

--
Chris Green

"Christopher Green" > wrote in message
om...
> "jmcquown" > wrote in message
>...
> > elaine wrote:
> > > "jmcquown" > wrote in message
> > > . ..
> > >> WardNA wrote:
> > >>>> Grated white potato, with a
> > >>>> bit of onion added
> > >>>
> > >>> I should have added, grated RAW white potato.
> > >>>
> > >>> Neil
> > >>
> > >> Yep, I should have specified that as well. Raw, grated and lots of
> > >> oil in the pan. Not deep frying, but hot oil to really get a nice
> > >> crispy golden.
> > >>
> > >> Jill
> > >
> > > Is there a difference between a rosti potato and a hash brown? Seems
> > > to me like they're both cooked the same way.
> > >
> > > E.
> >
> > I'm afraid I am not familiar with a rosti potato so to attempt to
comment on
> > the similarities or differences would be futile.
> >
> > Jill
>
> German/Swiss/Austrian "rösti" are approximately the same as US "home
> fries". Cut up, not shredded the way hash browns are.
>
> --
> Chris Green

Really?? Cut up small and formed into a patty? I'm asking because I love
rosti potatoes, but they don't always -- never actually -- taste the same as
when I get them in a restaurant.

E.

Christopher Green wrote:

>
> >
> > I'm afraid I am not familiar with a rosti potato so to attempt to com=
ment on
> > the similarities or differences would be futile.
> >
> > Jill
>
> German/Swiss/Austrian "r=F6sti" are approximately the same as US "home
> fries". Cut up, not shredded the way hash browns are.

I have had rosti in Germany, at the home of my German friends and other p=
laces, and have I used several
different recipes to make them myself. They always used shredded pre coo=
ked or leftover potatoes, not cut up.

Christopher Green wrote:

>
> >
> > I'm afraid I am not familiar with a rosti potato so to attempt to com=
ment on
> > the similarities or differences would be futile.
> >
> > Jill
>
> German/Swiss/Austrian "r=F6sti" are approximately the same as US "home
> fries". Cut up, not shredded the way hash browns are.

I have had rosti in Germany, at the home of my German friends and other p=
laces, and have I used several
different recipes to make them myself. They always used shredded pre coo=
ked or leftover potatoes, not cut up.

>(Christopher Green) writes:
>
>"jmcquown" wrote:
>> elaine wrote:
>> > "jmcquown" wrote:
>> >> WardNA wrote:
>> >>>> Grated white potato, with a
>> >>>> bit of onion added
>> >>>
>> >>> I should have added, grated RAW white potato.
>> >>
>> >> Yep, I should have specified that as well. Raw, grated and lots of
>> >> oil in the pan. Not deep frying, but hot oil to really get a nice
>> >> crispy golden.
>> >>
>> >> Jill
>> >
>> > Is there a difference between a rosti potato and a hash brown? Seems
>> > to me like they're both cooked the same way.
>> >
>> > E.
>>
>> I'm afraid I am not familiar with a rosti potato so to attempt to comment
>on
>> the similarities or differences would be futile.
>>
>> Jill
>
>German/Swiss/Austrian "rösti" are approximately the same as US "home
>fries". Cut up, not shredded the way hash browns are.

I see no real similarity other than they're potato... ingredients are similar
but the method is very different: http://tinyurl.com/58l46

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Tue, 28 Sep 2004 18:15:02 -0400, Dave Smith
> wrote:

>Christopher Green wrote:
>
>>
>> >
>> > I'm afraid I am not familiar with a rosti potato so to attempt to comment on
>> > the similarities or differences would be futile.
>> >
>> > Jill
>>
>> German/Swiss/Austrian "rösti" are approximately the same as US "home
>> fries". Cut up, not shredded the way hash browns are.
>
>I have had rosti in Germany, at the home of my German friends and other places, and have I used several
>different recipes to make them myself. They always used shredded pre cooked or leftover potatoes, not cut up.
>

Howdy,

Every time I have seen 'em, they have been shredded...


--
Kenneth

If you email... Please remove the "SPAMLESS."

On Tue, 28 Sep 2004 18:06:02 -0400, "elaine" >
wrote:

>"Christopher Green" > wrote in message
. com...
>> "jmcquown" > wrote in message
t>...
>> > elaine wrote:
>> > > "jmcquown" > wrote in message
>> > > . ..
>> > >> WardNA wrote:
>> > >>>> Grated white potato, with a
>> > >>>> bit of onion added
>> > >>>
>> > >>> I should have added, grated RAW white potato.
>> > >>>
>> > >>> Neil
>> > >>
>> > >> Yep, I should have specified that as well. Raw, grated and lots of
>> > >> oil in the pan. Not deep frying, but hot oil to really get a nice
>> > >> crispy golden.
>> > >>
>> > >> Jill
>> > >
>> > > Is there a difference between a rosti potato and a hash brown? Seems
>> > > to me like they're both cooked the same way.
>> > >
>> > > E.
>> >
>> > I'm afraid I am not familiar with a rosti potato so to attempt to
>comment on
>> > the similarities or differences would be futile.
>> >
>> > Jill
>>
>> German/Swiss/Austrian "rösti" are approximately the same as US "home
>> fries". Cut up, not shredded the way hash browns are.
>>
>> --
>> Chris Green
>
>Really?? Cut up small and formed into a patty? I'm asking because I love
>rosti potatoes, but they don't always -- never actually -- taste the same as
>when I get them in a restaurant.

The roesti I recall are always in pieces, not formed into patties or
anything like that. It may be a regional difference: I never
encountered anything called roesti in the form of a patty around
Hannover, only roesti that were the same thing as US home fries.

--
Chris Green

Phred wrote:
>
> 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?"

There are several competing ways to make them, so *real* hash
browns are the way they are done in *your* family. If your
family doesn't have its own recipe, then select one of the
popular versions and decide on it for your own family.

I prefer doing them with raw potatoes: Scrub a raw potato
without peeling it. Use a mandolin or grater or shredder
machine to shred one spud straight into a oil frying pan with
a spoon of oil. Cook until crispy, flip, cook until crispy,
done.

Optional variation: Peel the spud first.

Others prefer using pre-cooked version: Form cooked mashed
potatoes into a patty then fry it rather like a hamburger.

Optional variation: Leave the peel on when you mash.

In both major variations adding some diced onions or
peppers or whatever you like is good.

Phred wrote:
>
> 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?"

There are several competing ways to make them, so *real* hash
browns are the way they are done in *your* family. If your
family doesn't have its own recipe, then select one of the
popular versions and decide on it for your own family.

I prefer doing them with raw potatoes: Scrub a raw potato
without peeling it. Use a mandolin or grater or shredder
machine to shred one spud straight into a oil frying pan with
a spoon of oil. Cook until crispy, flip, cook until crispy,
done.

Optional variation: Peel the spud first.

Others prefer using pre-cooked version: Form cooked mashed
potatoes into a patty then fry it rather like a hamburger.

Optional variation: Leave the peel on when you mash.

In both major variations adding some diced onions or
peppers or whatever you like is good.

On 29 Sep 2004 11:53:48 -0700, (Doug Freyburger)
wrote:

>Use a mandolin or grater

Howdy,

Don't ruin a musical instrument shredding food...

Get a mandoline instead <g>
^

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."