According to Google Hash Browns is correct. I’ve heard it both ways. People will also refer to Latkes (which is the Jewish term) and Rostis (which is the German term). They are cooked SLIGHTLY differently, so I will include a recipe for both of them at this site. This recipe is for the kind of Hash Browns that you would get if you were to go out to some Mom and Pop diner here in the United States.
- 3 small potatoes (or two large)
- 1 small onion
- 1 TBL Olive oil
- 1 TBL salted butter
- 1 tsp salt
STEP BY STEP
- Wash potatoes well, and pat dry
- If you prefer peeled potato hash browns, cut nice big chunks of the skin for cooking on another day as potato skins. Store them in salted water.
- Cut into thin slices, then cut slices into short strips. Alternately you can grate them.
- Toss in 1 TBL Olive oil and place in large skillet over medium heat
– These will cook for about 15 minutes.
- Flip when potatoes start to brown at the edges of the pan.
- They are ready to serve when the second side has browned.
HERE IS AN OPTION YOU MAY TRY.
- Peel onion and chop into small slivers
- In small pan, saute onion in 1 TBL olive oil
- When translucent, remove from heat and set aside
- After potatoes have browned, combine all into a large mixing bowl and toss together with sauteed onion and salt
- If you toss them too frequently the gluten develops and the hashed browns become tough and chewy, rather than crisp.
- Don’t overcrowd skillet of they will be soggy, rather than crisp. You need space for the steam to escape.
- When hashed browns are almost done, create a hollow, and carefully crack two
eggs into the hollows. Reduce heat to simmer, cover and allow eggs to soft
boil for 5-10 minutes.
- Add one diced sour apple at Step 7. You can also add bell peppers or diced
chives at Step 7. Another option is to add finely diced corned beef or sausage
to make hash.
- I prefer to dump the partially cooked potatoes into a large mixing bowl and toss there, rather that in the skillet. After tossing, return them to the hot skillet.