"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.