Who invented hash browns? I have a theory…When my wife and I have steak and cook too many baked potatoes, she refrigerates them overnight, grates them the next morning, and makes very, very good hash browns. Nothing added–just the old baked potatoes fried in a cast iron pan. I heard my late father speak of staying in hotels (he was born in 1902) and the fabulous breakfasts they would have. I’ve wondered for years if during rough times, the big hotels possibly saved the leftover baked potatoes from the night before and made hash browns out of them like she and I do now. I really don’t recall if someone suggested this to me, if I sublimely recall the old folks mentioning it, or if I dreamed it up. I doubt that I will run into anyone who worked in an old hotel in my neighborhood, but will ask any old timers I might run into, and if you know any older hoteliers, please ask them.
My thoughts initially were that the Swiss Roesti is the source for the modern hash browns sold in QSR. According to the James Beard book Menu Mystique the first recipe for Rosti was found in Switzerland in 1598. In the US in early foodservice establishments fried potatoes or home fries appear in hotels, resorts (such as Fred Harvey) and of course the Railroad dining cars. Hash Browns offer the processor of pre-peeled potatoes a ready outlet for using slivers, side cuts, and short pieces which are screened out of or otherwise removed from French fry cuts. So, it is logical that the frozen hashed brown potato came out of the first French fries which were produced for fast food locations or drive-ins during the early fifties. Of course, shreds made from cooked whole potatoes can fry better than shreds made from under sized cuts in that they can be more consistent in size allowing for more uniform cooking. The earliest notes I found on processed hash browns were 1956.
By far, the best explanation I have seen for the origin of hash browns is from this link.
Hash browns” (also called “hashed browns,” “hash brown potatoes” and “hashed brown potatoes”) are a popular breakfast dish, served today at fast food restaurants almost everywhere. The term “hashed brown potatoes” was used by food author Maria Parloa (1843-1909) in 1888, “hash brown potatoes” is cited from 1895, “hash browns” is cited from 1911 (part of lunch counter slang), and “hashed browns” is cited from 1920. Hashed brown potatoes were a popular breakfast dish in New York City in the 1890s and were served in the finest hotels.
Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake. I think author Barry Popik has a good handle on the origins of this very popular dish.
Can you imagine going to a McDonald’s now and ordering the #1 meal deal for breakfast, an Egg Mc Muffin and not having it served with a hash brown patty?
Here are some of the creative things chefs are doing with Idaho potatoes for hash browns:
Dr. Potato isnt a real doctor but a team of potato experts ready to answer all your potato questions. Have a question? Dr. Potato will be sure to get your question answered within a week.
Russet potatoes are highly recognizable for their ruddy, dark brown skin and large size. Reach for this potato when you want to make baked potatoes. The thick skin of a Russet crisps up while baking and the interior becomes light and fluffy, perfect for holding toppings like butter, cheese, or sour cream.
My thoughts initially were that the Swiss Roesti is the source for the modern hash browns sold in QSR. According to the James Beard book Menu Mystique the first recipe for Rosti was found in Switzerland in 1598. In the US in early foodservice establishments fried potatoes or home fries appear in hotels, resorts (such as Fred Harvey) and of course the Railroad dining cars. Hash Browns offer the processor of pre-peeled potatoes a ready outlet for using slivers, side cuts, and short pieces which are screened out of or otherwise removed from French fry cuts. So, it is logical that the frozen hashed brown potato came out of the first French fries which were produced for fast food locations or drive-ins during the early fifties. Of course, shreds made from cooked whole potatoes can fry better than shreds made from under sized cuts in that they can be more consistent in size allowing for more uniform cooking. The earliest notes I found on processed hash browns were 1956.
Dr. Potato isnt a real doctor but a team of potato experts ready to answer all your potato questions. Have a question? Dr. Potato will be sure to get your question answered within a week.
Hash browns” (also called “hashed browns,” “hash brown potatoes” and “hashed brown potatoes”) are a popular breakfast dish, served today at fast food restaurants almost everywhere. The term “hashed brown potatoes” was used by food author Maria Parloa (1843-1909) in 1888, “hash brown potatoes” is cited from 1895, “hash browns” is cited from 1911 (part of lunch counter slang), and “hashed browns” is cited from 1920. Hashed brown potatoes were a popular breakfast dish in New York City in the 1890s and were served in the finest hotels.
Who invented hash browns? I have a theory…When my wife and I have steak and cook too many baked potatoes, she refrigerates them overnight, grates them the next morning, and makes very, very good hash browns. Nothing added–just the old baked potatoes fried in a cast iron pan. I heard my late father speak of staying in hotels (he was born in 1902) and the fabulous breakfasts they would have. I’ve wondered for years if during rough times, the big hotels possibly saved the leftover baked potatoes from the night before and made hash browns out of them like she and I do now. I really don’t recall if someone suggested this to me, if I sublimely recall the old folks mentioning it, or if I dreamed it up. I doubt that I will run into anyone who worked in an old hotel in my neighborhood, but will ask any old timers I might run into, and if you know any older hoteliers, please ask them.
Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake. I think author Barry Popik has a good handle on the origins of this very popular dish.
Did you have a question or comment about russet or red potatos that was not answered in this post? Please write me (click here) or add them to the comments section below and I’ll do my best to respond within 24-hours, or update my post to include the answer to your question. Thanks!
Although there are numerous potato variations out there, this post compares the two most popular: the red and the russet (or brown) potato. Of course both types have their advantages over the other, but in the end they’re both still just good ol’ tasty spuds. They both will bake, fry, mash, roast, steam, and eventually be eaten. In other words, don’t lose sleep tonight wondering if you purchased the right ones. But if you are losing sleep over it (really?), maybe this little guide can be your Tylenol PM.
How to Make Hash Browns – Diner Style Restaurant Hashbrown Recipe
FAQ
Are brown potatoes the same as russet?
What are the 3 types of potatoes?
What is the name of the different color potatoes?
What is another name for russet potatoes?
What is a new potato called?
Other Names for New Potatoes: Baby potatoes, Petite potatoes 3. Yukon Gold Potatoes The Yukon Gold potato is one of the most popular potato varieties because it falls into the all-purpose category. Yukon Golds have thin gold skin that doesn’t need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor.
What is the best type of potato?
Sweet potatoes are rich in fiber, a source of iron, vitamins E, A and C and potassium. The tuber has five times more calcium, twice as much fiber and more potassium than the potato helps to lose weight. Due to its low glycemic index, it helps burn fat and gain muscle mass.
What are the different types of potatoes?
We’re breaking it all down with this list of common types of potatoes! Potatoes are generally classified based on their texture: either waxy, starchy or all-purpose. Waxy potatoes are lower in starch and higher in moisture. While they have a softer texture, they tend to hold their shape pretty well, which makes them great for roasting.
What is a purple potato?
These oval potatoes are beloved for their rich, sweet flavor and their striking deep, dark purple skin. Their flesh maintains its structure during cooking, while offering the antioxidant properties that purple potatoes are known for. Their moist-yet-firm flesh is fairly low in starch.