Traditional hash browns are based only on potatoes, but in the southern United States, corn, chili and garlic are sometimes eaten with guacamole and salsa.
Hash browns full#
Made this recipe? Let us know how it went in the comments below.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. Now that would make a perfect, diner-worthy breakfast. And let’s be honest, we wouldn’t say no to some pancakes too. Now all you need are some eggs just the way you like them. The result? That straight-off-the-flat top texture we all crave. By parboiling the potatoes in salted water, you’re removing some of the starch and allowing the salt water to draw moisture out of them.
You just need a little know-how and time to create those lacey, ultra-crisp potatoes. Here’s the secret: if you were to grate raw potatoes and throw them right into a pan, they would be too soggy (due to lots of starch and moisture). Surprise! It actually couldn't be any easier. If you’ve been buying these from the grocery store or at a diner, it’s probably because you think they’re hard to pull off from scratch. Serve them with a runny egg, and you've got the perfect breakfast. There aren’t many things more satisfying than super-crispy hash browns.
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