Potato, hash brown, from restaurant, with cheese
Common food
Photo: Wikipedia
A crispy, golden-brown shredded potato patty, typically pan-fried in oil until the exterior shatters into a satisfying crunch while the interior remains tender and starchy. This restaurant version is generously topped with melted cheese, adding a rich, salty, and creamy layer that complements the potato's earthy flavor. Per 100g, it delivers a significant calorie load (295 kcal) primarily from fats (19.87g) and carbohydrates (24.47g), with a modest protein boost (6.03g) from the cheese.
Calorie split: 8% protein · 33% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love the irresistible textural contrast between the shatteringly crisp exterior and the soft, steaming interior, amplified by the gooey, savory blanket of melted cheese. It's a comforting, nostalgic staple in diners and fast-casual spots, often serving as a hearty side or a base for loaded breakfast plates.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to rapid blood sugar spikes and is calorie-dense, making it a concern for those managing blood sugar or weight. The restaurant preparation often involves significant sodium in the cheese and seasoning. To counteract, pair it with a large side of non-starchy vegetables (like sautéed spinach or a side salad) to add fiber and volume, and consider sharing the portion or ordering it as a side rather than a main.
Key benefits
- Quick source of energy from carbohydrates and fats.
- Contains potassium and vitamin B6 from the potato base.
- Cheese adds calcium and a complete protein source.
- Satisfies savory cravings, aiding dietary adherence when portion-controlled.
- Versatile base for adding other nutritious toppings like vegetables.
🍽️ 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 up leftover boiled potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 47.2 g |
| Energy | 295 kcal |
| Protein | 6.0 g |
| Total lipid (fat) | 19.9 g |
| Carbohydrate, by difference | 24.5 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 0.52 g |
| Calcium, Ca | 134 mg |
| Iron, Fe | 0.53 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 309 mg |
| Sodium, Na | 581 mg |
| Zinc, Zn | 0.91 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 5.0 ug |
| Vitamin C, total ascorbic acid | 4.5 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 17.4 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 53.0 ug |
| Retinol | 53.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 15.0 ug |
| Vitamin E (alpha-tocopherol) | 2.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 8.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.3 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.53 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 4.5 g |
| PUFA 18:3 | 0.41 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 | 17.0 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, reduced fat — USDA does not publish this profile for Potato.
| Tryptophan | 0.04 g |
| Threonine | 0.24 g |
| Isoleucine | 0.25 g |
| Leucine | 0.37 g |
| Lysine | 0.35 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.27 g |
| Histidine | 0.13 g |
| Alanine | 0.20 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 0.94 g |
| Glycine | 0.19 g |
| Proline | 0.20 g |
| Serine | 0.23 g |
FAQ
What's the difference between hash browns and home fries?
Hash browns are made from shredded or riced potatoes that are fried into a patty or loose mass, while home fries are made from cubed or sliced potatoes that are pan-fried, often with onions and peppers.
Why do restaurant hash browns get so much crispier than homemade?
Restaurants often use commercial flat-top grills with precise temperature control, more oil or clarified butter, and sometimes add a starch binder to the shredded potatoes to enhance browning and crispiness.
Can I make a lighter version at home?
Yes. Use an air fryer or a non-stick pan with minimal oil, squeeze all moisture from the shredded potatoes before cooking, and top with a smaller amount of a strong-flavored cheese like sharp cheddar for maximum taste with less fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.95 kcal/g · 8% calories from protein · 2.2 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.88 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.