Potato, hash brown, ready-to-heat, with cheese
Common food
Photo: Wikipedia
These are pre-formed, ready-to-heat patties of shredded potato mixed with cheese, designed for a quick, crispy finish. They offer a satisfying crunch on the outside with a soft, savory interior, delivering a comforting, salty, and cheesy flavor profile. Nutritionally, they are a calorie-dense source of carbohydrates and fats, with a modest amount of protein from the cheese.
Calorie split: 9% protein · 37% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love the ultimate comfort food combination of crispy, salty potato and melted, savory cheese, which delivers a deeply satisfying and nostalgic taste. Its versatility makes it a beloved side for breakfast, a topping for casseroles, or a standalone snack.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can contribute to weight gain if consumed frequently in large portions, and the refined carbohydrates may cause blood-sugar spikes. To counteract this, pair a smaller portion with a protein source like eggs or grilled chicken and add non-starchy vegetables to increase fiber and nutrient density.
Key benefits
- Provides quick energy from carbohydrates
- Contains calcium and protein from the cheese component
- Offers dietary fiber from the potato shreds
- Extremely convenient for fast meal preparation
- Long shelf life when stored frozen
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hash' comes from the French word 'hacher,' meaning to chop, and the dish was originally a way to use up leftover cooked meat and potatoes.
Full nutrition (USDA data · scales with serving)
| Water | 52.3 g |
| Energy | 249 kcal |
| Protein | 6.0 g |
| Total lipid (fat) | 15.2 g |
| Carbohydrate, by difference | 24.0 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 0.28 g |
| Calcium, Ca | 131 mg |
| Iron, Fe | 0.47 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 141 mg |
| Potassium, K | 423 mg |
| Sodium, Na | 440 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 5.1 ug |
| Vitamin C, total ascorbic acid | 5.5 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 21.8 mg |
| Vitamin B-12 | 0.17 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 52.0 ug |
| Retinol | 52.0 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) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 15.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.16 g |
| SFA 14:0 | 0.52 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.76 g |
| Fatty acids, total monounsaturated | 7.3 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 7.1 g |
| MUFA 20:1 | 0.18 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.39 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
How do I get them extra crispy?
Cook from frozen in a preheated skillet with a thin layer of oil over medium-high heat, or use an air fryer at 400°F (200°C). Avoid overcrowding the pan to prevent steaming.
Can I make these from scratch?
Yes, shred russet potatoes, squeeze out excess moisture, mix with shredded cheddar cheese, form into patties, and pan-fry until golden brown.
Are they gluten-free?
Most plain potato and cheese varieties are, but always check the label for added binders or seasonings that may contain wheat.
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 2.49 kcal/g · 10% calories from protein · 2.6 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: 1.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.