Potato, hash brown, from restaurant
Common food
Photo: Wikipedia
Golden-brown, crispy on the outside and tender within, these shredded potato patties are a classic diner staple. Their satisfying crunch and savory, starchy flavor make them a beloved comfort food, packing a notable amount of energy and fat into each serving.
💚 Why it's loved
People adore the irresistible contrast of a crispy, salty exterior giving way to a soft, potatoey interior. They are a universal comfort food, perfect for soaking up ketchup or serving as a hearty base for breakfast platters.
⚠️ Watch-outs & how to enjoy it better
The deep-frying process adds significant fat and calories, and the high glycemic index can cause rapid blood-sugar spikes. To counteract this, pair them with a protein like eggs or sausage, and practice portion control by choosing a side order instead of a main.
Key benefits
- Quick source of energy from carbohydrates
- Provides some dietary fiber
- Contains potassium from potatoes
- A versatile base for other ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hash' comes from the French 'hacher,' meaning to chop, and hash browns were popularized in American diners in the early 20th century as a way to use leftover boiled potatoes.
Full nutrition (scales with serving)
| Water | 49.3 g |
| Energy | 272 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 17.0 g |
| Carbohydrate, by difference | 28.9 g |
| Fiber, total dietary | 2.7 g |
| Total Sugars | 0.56 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 98.0 mg |
| Potassium, K | 355 mg |
| Sodium, Na | 566 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 5.4 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.04 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 17.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 2.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.9 ug |
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.90 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.7 g |
| PUFA 18:2 | 5.2 g |
| PUFA 18:3 | 0.47 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between hash browns and home fries?
Hash browns are made from shredded or riced raw potatoes, while home fries are typically made from cubed or sliced par-cooked or raw potatoes.
Why are restaurant hash browns so crispy?
They are often cooked on a flat-top griddle with ample oil or fat, pressed flat to maximize surface contact, and not moved until a deep golden crust forms.
Can you make crispy hash browns without deep frying?
Yes, you can achieve good crispiness by squeezing all moisture from shredded potatoes, using a well-oiled cast-iron skillet or air fryer, and cooking in a single layer without overcrowding.