In North America, we have McCain hashbrowns that are tiny cubed potatoes you find in the freezer aisle. In Australia, hashbrowns are hashbrowns patties, and we don’t have the cubes. I haven’t been able to find them anywhere.
I was hit with nostalgia this morning, so I made hashbrowns. Just cut up whatever potatoes I had in to 0.5cm cubes and fried them up in the pan. Fried some onions and capsicum on the side and then added together.
Usually I put in a bit of bacon or sausage, but we’re going to a German restaurant for dinner tonight, so I’m saving my fatty meat allocation for later.
Seasoned with Hy’s seasoning salt.
all fried potatoes have a place in my heart (lodged into the arterial walls, secured with cholesterol glue), but I’ll always insist that hashbrowns are shredded potatoes, not cubed. don’t get me wrong, I’d happily house this entire bowl and ask you for seconds, but these are what I usually picture.
did you hand cut the potatoes? they’re very neatly done. I’m useless at consistency when it comes to anything smaller than 1 cm dice.
Oh, I also LOVE hashbrowns in shredded potatoes form, but I don’t get those often since I’ve only seen them in some restaurants. Never in Australia so far in either Sydney or Melbourne.
Thank you! Yup, all hand cut. I can do the first and second direction of slices very uniformly, but when it comes to the cubing step, 0.5cm becomes 0.3-0.8cm 🥴 so I end up getting some cubes overcooked and some undercooked, but still entirely edible.
I hear you. I’m blessed with more choices for potato ingestion than I need or deserve in the supermarket aisle. a benefit of living in middle-America, I suppose. I’ve heard that you can approximate them by squeezing as much moisture as possible out of grated potato using a cheesecloth or tea towel, and then freezing the shreds before frying them off in a pan, but that degree of foresight and prep work doesn’t factor into most of my breakfasts lol.
Oh, definitely. I’ll have to give your hashbrowns a go next time I have a lazy Sunday. I think I’ve tried this year’s ago, but I can’t remember. I think you mix flour in it so it holds better? I’ll have to research this again. Thanks for the idea!