The Reason Why Why Hash Brown is Called Hash Brown

Last Updated on 2023-06-27 , 10:59 am

Potatoes. A humble root vegetable, yet arguably the finest food in the world. Period.

It’s not merely a foodstuff – it’s a culinary chameleon. Fry it, mash it, heck, adopt it as your namesake if you so desire!

And the pièce de résistance?

These glorious orbs of starchy goodness harmonize with any cuisine you throw at them.

Be it breakfast, brunch, lunch, tea time, dinner, or late-night supper – they’re ready to join the gastronomic party.

With such versatility, it’s no surprise that potatoes have burrowed their way into the heart (and stomach) of just about everyone’s daily dietary regimen.

But wait! Let’s zero in on one of the most delectable manifestations of the potato – the hash brown.

Can you fathom a McDonald’s breakfast meal without this little golden delight? We think not!

The Origins of Hash Browns

As we delve into the intriguing journey of how hash browns got their name and the man or woman who invented hash browns, we venture into a saga as tantalizing as the treat itself.

The culinary term that we now shorten and affectionately call “hash brown” started its journey as “hashed brown potatoes” or “hashed browned potatoes”.

“Hash,” derived from the French verb “hacher,” translates to “to hack” or “to chop”.

So, the phrase “hashed browned potatoes” provides a pretty straightforward explanation of what is a hashbrown – it is, quite literally, chopped and fried potatoes.

Where Did Hash Browns Originate?

The first time this comfort food got a mention was way back in 1888. Maria Parloa, an American food author, brought this golden perfection to the forefront of culinary discussion.

Over time, as people do with lengthy phrases, the term was truncated to the more casual “hash browns”.

Why? Because brevity is the soul of wit, of course.

Hash Browns, From Grande to Bite-Sized

Hash browns have evolved over time, and today you’ll find miniature, bite-sized versions in the form of small, cylindrical dumplings known in the United States as Tater Tots and in Australia as Potato Gems.

These little morsels of joy are a common sight in grocery stores, fast food chains, and home kitchens worldwide.

A Simple Guide to Making Hash Browns

Feeling the rumble in your tummy already? We’ve got you covered.

Making hash browns is as easy as pie (or perhaps we should say, as easy as potatoes).

Choose to shred, dice, julienne, or even rice your potatoes in the style of a Swiss Rösti, and then pan-fry to your heart’s content.

A word of advice: for more elaborate recipes, a quick online search is highly recommended.

My knowledge, while vast, is not infinite.

Cultural Variations: The East Vs. West Potato Showdown

While rice is the staple in most Asian diets, hash browns have carved out a niche in the United States as a breakfast mainstay.

Can you imagine? Waking up to the smell of frying potatoes instead of fishball noodles or kaya toast. Tempting, isn’t it?

But before you start packing your bags, bear in mind this important nugget of information: In some regions of the US, hash browns strictly refer to shredded or riced, pan-fried potatoes served as a breakfast dish.

Diced or cubed potatoes, on the other hand, pan-fried and served as a side dish, are referred to as country fried potatoes or home fries, often accompanied by chopped or diced onions.

So, there you have it – the captivating tale of what is a hashbrown, who invented hash browns, and why we call them hash browns.

It’s clear that their place in global cuisine is no accident. Hash browns are here to stay, and for that, we are eternally grateful.

Featured Image: jreika / Shutterstock.com