Visit a restaurant that boasts a great breakfast and you're likely to find hash browns as the favorite side with eggs. Steak-and-chop houses also indulge diners with sides of crispy, golden shredded potatoes. Hash browns, also called hashed brown potatoes, have been around in the United States since at least the 1890s. According to the Idaho Potato Commission, hash browns were a popular breakfast dish in New York and served in the city's top hotels as well as in railroad dining cars. Some historians believe they became popular as a way to use leftover potatoes, while others speculate that they are based on the centuries-old Swiss rosti potato recipe – shredded-potato pancakes browned on both sides. Hash browns are quick, simple, and economical when made from scratch. They can be flavored with a variety of ingredients or used as the starting point for popular casseroles. Our basic recipe offers options for both shredded and chopped potatoes, plus ideas for add-ins.
1. Prepare the Potatoes
This recipe makes four side-dish servings.
Tip: If you prefer, you can cook the potatoes in batches in a smaller skillet. Keep potatoes warm in a baking pan in a 300°F oven.
How to Make Chopped Hash Browns
Some people prefer the chopped form of hash browns. These are made similarly to shredded hash browns. However, because the potatoes are cut a bit larger, they are cooked for a few minutes first. This method makes four servings.
Before cooking, stir in one of the following combinations: