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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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