"Hash" from hacher (French) "hack or chop", literally "chopped and fried potatoes"
They first started to appearing on breakfast menus in New York City in the 1890s. They are a stable breakfast food at diners in North America.
In some parts of the US,
"hash browns" = shredded for riced pan-fried potatoes
"country fried potatoes" = diced and pan-fried
"home fried" = served as a side dish
Serves 4
1 pound (455 g) organic Russet baking potatoes
3 Tbs. (45 ml) olive oil
black pepper
optionals:
- diced or chopped organic onions
- southern US: served with organic corn, chili, and garlic with guacamole and salsa
- organic (dairy-free) yogurt
- pimento cheese + chives
- organic (dairy-free) cream cheese + smoked salmon + capers + diced organic red onion
- bacon + organic egg + (dairy-free) cheese + hash browns = a sandwich
- organic avocado
1. Peel and grate the potatoes.
2. Squeeze out the moisture with a clean kitchen tea-towel (will stain) or use paper towels.
3. Cook in the simmer oil on medium-high heat.
4. Spread the grated potatoes out evenly along the bottom of the skillet.
5. Sprinkle some pepper.
6. Flip the has browns after a few minutes. Early if you divide the potato cake into halves or quarters and flip with two spatulas.
7. Cook until golden brown.
8. Add any optional items.
