Potato, hash brown, ready-to-heat
Common food
Photo: Wikipedia
These are pre-shredded, par-cooked potato patties or patties, engineered for a crispy, golden exterior and a tender, fluffy interior with minimal effort. Nutritionally, they are a dense source of energy, primarily from carbohydrates and fats, providing a satisfying, savory base for any meal. Their convenience and consistent texture make them a staple for quick breakfasts and side dishes.
Calorie split: 5% protein · 50% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love them for their unparalleled convenience and the satisfying crunch they achieve with just a pan or toaster. They are a beloved comfort food that serves as a versatile canvas for everything from a simple breakfast to a loaded dinner side.
⚠️ Watch-outs & how to enjoy it better
The high fat content (11.48g per 100g) and potential for high sodium can be a concern for those monitoring heart health or blood pressure. To counteract this, pair them with a lean protein like eggs or grilled chicken and use low-sodium seasonings; portion control is also key.
Key benefits
- Quick and convenient meal component
- Good source of energy from carbohydrates
- Provides dietary fiber (3.2g per 100g)
- Versatile base for various seasonings and toppings
- Consistent texture when cooked properly
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hash brown' comes from the French word 'hacher,' meaning to chop, and the dish was popularized in the United States in the late 19th century as a way to use up leftover boiled potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 55.4 g |
| Energy | 217 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 11.5 g |
| Carbohydrate, by difference | 28.2 g |
| Fiber, total dietary | 3.2 g |
| Total Sugars | 0.27 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.54 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 78.0 mg |
| Potassium, K | 491 mg |
| Sodium, Na | 398 mg |
| Zinc, Zn | 0.38 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 6.6 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.03 mg |
| Niacin | 2.3 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 23.0 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 | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 17.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.93 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.52 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 7.2 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 7.0 g |
| MUFA 20:1 | 0.20 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.44 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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 |
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
How do I get hash browns extra crispy?
Squeeze out as much moisture as possible from the shredded potatoes before cooking, and use a hot, well-oiled pan or griddle. Don't overcrowd the pan, and let them cook undisturbed until a golden crust forms.
Are hash browns gluten-free?
Plain hash browns made only from potatoes and oil are naturally gluten-free. However, check the packaging for any added seasonings or binders that might contain gluten.
Can I freeze leftover cooked hash browns?
Yes, you can freeze them. Let them cool completely, then store in a single layer in a freezer bag. Reheat in a toaster oven or skillet to maintain crispiness.
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 2.17 kcal/g · 5% calories from protein · 3.2 g fiber · 0.3 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: 0.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.