76
Homemade hashbrowns (thelemmy.club)
submitted 4 days ago by StickyDango@lemmy.world to c/cooking@lemmy.world
41 comments fedilink hide all child comments

In North America, we have McCain hashbrowns that are tiny cubed potatoes you find in the freezer aisle. In Australia, hashbrowns are hashbrowns patties, and we don't have the cubes. I haven't been able to find them anywhere.

I was hit with nostalgia this morning, so I made hashbrowns. Just cut up whatever potatoes I had in to 0.5cm cubes and fried them up in the pan. Fried some onions and capsicum on the side and then added together.

Usually I put in a bit of bacon or sausage, but we're going to a German restaurant for dinner tonight, so I'm saving my fatty meat allocation for later.

Seasoned with Hy's seasoning salt.

top 41 comments
sorted by: hot top new old
[-] Kolanaki@pawb.social 1 points 1 day ago

I really wish I had a potato in my apartment right now.

[-] StickyDango@lemmy.world 1 points 1 day ago

I believe potatoes grow like mad, so throw one that's growing legs in to a box of soil and you'll have lots in no time!

As for right now.. I'd send you some, but it'd take way longer than going to the shops for a bag!

[-] FauxPseudo@lemmy.world 11 points 4 days ago

We call them "home fries" rather than hash browns. I prefer them a little larger and crispier but even these are nice.

[-] tiredofsametab@fedia.io 2 points 3 days ago

Exactly what I was thinking (grew up in Ohio, USA)

[-] StickyDango@lemmy.world 3 points 4 days ago

I can't remember where you're from, sorry. Tbh, I will devour anything potatoes no matter what it's called 🤤

[-] FauxPseudo@lemmy.world 4 points 4 days ago

I'm in the United States but this term can be regional. There are parts of the country where you don't know what will show up on your plate if you order "hash browns." There are parts that don't even know diced potatoes are a thing that exist. It's all rather unstandardized.

[-] StickyDango@lemmy.world 2 points 4 days ago

Ohhh right. Hmm, maybe more of a Canadian thing, then. I grew up seeing McCain hashbrowns in cubes, so that's what it is for me. Thanks for teaching me something today. 😊 Maybe I'll spend a few weekends making different kinds of hashbrowns in the next while!

[-] k0e3@lemmy.ca 2 points 4 days ago

Even as a Canadian, I never knew these things were called hash browns. Hash browns have always been those things you can get at McDonald's (patties, as you called em). I thought these were hashed potatoes.

I love regional differences.

[-] StickyDango@lemmy.world 1 points 2 days ago

Which part of Canada are you from? Maybe hashbrowns are a West Coast thing..

[-] k0e3@lemmy.ca 1 points 2 days ago

I'm from Ottawa, but admittedly, I didn't talk to many of my friends and neighbours about potatoes so I don't really have a good sample to base my assumption on. It could very well have been just my family, haha.

[-] StickyDango@lemmy.world 2 points 1 day ago

Oh, same. Tbh, all it says is "hashbrowns" on the bag, so that's what they were to me, haha.

[-] FauxPseudo@lemmy.world 2 points 4 days ago

All hash browns matter.

[-] I_Fart_Glitter@lemmy.world 2 points 4 days ago

I’m from California and have always seen those cubes ones on menus as “country potatoes.”

[-] StickyDango@lemmy.world 2 points 3 days ago

Hmm.. Maybe it's just a Lower Mainland BC thing...

[-] redhorsejacket@lemmy.world 6 points 4 days ago* (last edited 4 days ago)

all fried potatoes have a place in my heart (lodged into the arterial walls, secured with cholesterol glue), but I'll always insist that hashbrowns are shredded potatoes, not cubed. don't get me wrong, I'd happily house this entire bowl and ask you for seconds, but these are what I usually picture.

did you hand cut the potatoes? they're very neatly done. I'm useless at consistency when it comes to anything smaller than 1 cm dice.

[-] StickyDango@lemmy.world 4 points 4 days ago

Oh, I also LOVE hashbrowns in shredded potatoes form, but I don't get those often since I've only seen them in some restaurants. Never in Australia so far in either Sydney or Melbourne.

Thank you! Yup, all hand cut. I can do the first and second direction of slices very uniformly, but when it comes to the cubing step, 0.5cm becomes 0.3-0.8cm 🥴 so I end up getting some cubes overcooked and some undercooked, but still entirely edible.

[-] redhorsejacket@lemmy.world 4 points 4 days ago

I hear you. I'm blessed with more choices for potato ingestion than I need or deserve in the supermarket aisle. a benefit of living in middle-America, I suppose. I've heard that you can approximate them by squeezing as much moisture as possible out of grated potato using a cheesecloth or tea towel, and then freezing the shreds before frying them off in a pan, but that degree of foresight and prep work doesn't factor into most of my breakfasts lol.

[-] StickyDango@lemmy.world 2 points 4 days ago

Oh, definitely. I'll have to give your hashbrowns a go next time I have a lazy Sunday. I think I've tried this year's ago, but I can't remember. I think you mix flour in it so it holds better? I'll have to research this again. Thanks for the idea!

[-] VibeSurgeon@piefed.social 2 points 4 days ago

Reminds me a lot of the Swedish dish Pytt i panna.

[-] StickyDango@lemmy.world 1 points 2 days ago

That look so good.. I didn't eat beetroot until I came to Australia. I had a housemate serve it to me, and it was actually quite pleasant! Haven't had pickled beetroot yet, though.

[-] VibeSurgeon@piefed.social 1 points 2 days ago* (last edited 2 days ago)

Haven't had pickled beetroot yet, though.

It's pretty alright. It's my favourite way of eating beetroots, which I guess isn't saying much given that I'm not that into them.

[-] StickyDango@lemmy.world 2 points 2 days ago

Even then, you've introduced me to them, and I'd like to try them. I'll do that when I stop over in those countries next! Thanks for sharing.

[-] VibeSurgeon@piefed.social 1 points 2 days ago

All good!

For checking out the true Classics of Swedish cuisine, look for dishes belonging to the Husmanskost-family. Pytt i panna is one, meatballs is another, fried pork with onion sauce is one of my all-time favourites.

[-] StickyDango@lemmy.world 1 points 2 days ago

Thank you!! I've copied this down and put it in my notepad of travel tips. If I'm going to Sweden, I will try all of the foods! Except maybe surströmming. I have a pretty strong gut and smells don't usually bother me, but I have seen so many videos online, and I feel like they're over exaggerating for the views.. But maybe I am underestimating it. 🥲

[-] VibeSurgeon@piefed.social 2 points 2 days ago

Surströmming is an interesting case. Most of the country does not eat it, and it's not the kind of thing you usually go pick up in a restaurant - eating Surströmming is an occasion, one that warrants a special feast that you arrange at home and invite friends and family to.

Most of the videos online (intentionally) eat it wrong. Don't open cans indoors, don't drink the liquid and don't eat the fish themselves without anything accompanying them.

To eat surströmming properly, you want to first open the fish and clean out the bones, then make them one component in a flatbread sandwich (hard flatbread is traditional) along with butter, potatoes, chopped red onions, sour cream, and chives. They should then be accompanied by large quantities of snaps, hard liquor consumed as shots.

Surströmming is kind of like fish sauce - the production method is similar, they both smell kind of wild, and taste very different from what they smell. I also think they serve similar culinary functions - surströmming is in my opinion best thought of as a condiment adding interesting flavours to the dish they are used in.

The smell is ghastly though. I was not a fan of the Surströmming parties my parents hosted as a kid, and tried my best to stay clear those days.

[-] StickyDango@lemmy.world 1 points 1 day ago

That's really interesting, thanks for sharing! If it's something sort of kind of similar to fish sauce, then it might be too bad for me. I would love to try, but I couldn't commit to buying one for myself because I'd hate for it to go to waste if I didn't like it. I'd feel awful. :(

Maybe I'll save it for when I get invited to an event, haha. My best guess that it adds a strong savoury flavour? I'm thinking the Aussie equivalent is Vegemite where a little goes a long way.

[-] VibeSurgeon@piefed.social 2 points 1 day ago

Savoury, funky, sour, fermenty. It's a pretty complex flavour.

You're not expected to buy at and try alone, and the chances of getting an invite to such a party are pretty slim, all things considered - this is only really consumed in a specific region of the north, moreso by the older generations than the younger ones.

It's far from a must-try experience, though. You can rest easily having made peace with never trying it.

[-] StickyDango@lemmy.world 2 points 8 hours ago

In that case.. I'll settle for not trying it. Thank you for teaching me a few things! Always open to learning about other cultures through food. 😊

[-] sparklehedgehog@lemmy.world 1 points 4 days ago

I love that you recreated these frozen hash browns! I have had them too but forgot about them. Now I will do them too! 🥰 Thanks! Had a thought on the boiling then frying comment. I do this thing with potatoes where I put some water in the pan, just a little, cover and steam them for a bit, then uncover and cook it off and add more oil for the frying part. That might do it too, but in one pan. Not sure if you need this step though for such small pieces.

[-] StickyDango@lemmy.world 1 points 2 days ago

I'm not sure, but I'm going to keep trying... For the love of potatoes. 😂 Leg us know how you go, I'd like to see how yours turns out. It'll be delicious regardless!

[-] PapaStevesy@lemmy.world 17 points 4 days ago

You forgot to brown them, those are hashwhites.

[-] StickyDango@lemmy.world 5 points 4 days ago

Omg 😂 in my defence, they aren't really browned when I find the commercial ones in the freezer aisle. I did try to brown them, but they started to stick to the pan, so the browned bits separated from the cubes. :( I think the McCain ones are flash deep fried so they don't stick to your pan at home. I've only made these a handful of times, so I'm still perfecting it. One day, I will get it right!

[-] geekwithsoul@piefed.social 8 points 4 days ago

The secret to hash browns like that is two step cooking. After cubing, put in a pot of boiling salted water for like 4 minutes. Drain them with a colander and spread out to let some of the excess moisture steam off. After that, fry them as you did and you'll end up with fluffy on the inside, golden brown on the outside bits of deliciousness. Also make sure your pan and oil are really hot when you start cooking to stop them from sticking to the pan. The oil should just be beginning to smoke when you put the potatoes in.

[-] StickyDango@lemmy.world 2 points 3 days ago

Thank you for the detailed instructions! I'll report back the next time I make these. 🫡

[-] PapaStevesy@lemmy.world 1 points 4 days ago

You just need some fat in the pan-butter, olive oil, etc. I recommend a little of both as the butter adds more flavor while the oil keeps the butter from burning. Just don't use extra virgin, it burns easier than plain olive oil.

[-] StickyDango@lemmy.world 2 points 2 days ago

I did use quite a bit of oil (canola), but I think my fatal mistake was frying onions in the pan first. Should have used a clean pan for the potatoes. :(

[-] PapaStevesy@lemmy.world 2 points 2 days ago

Or just add more oil before doing the potatoes. You could also oil the veg before putting it in the pan, then the pan just needs enough oil to coat it. Personally, I would just do the potatoes and onions at the same time, depending on the size of my equipment and how much I need to make.

[-] StickyDango@lemmy.world 1 points 1 day ago

Yeah, my pan wasn't big enough for the amount of potatoes I had. I'll keep your tip in mind for next time when I make just one serving, thank you!

[-] dgdft@lemmy.world 1 points 2 days ago

The other common trap you might be hitting is trying to turn them too early.

Once most foods (but potatoes especially) sear properly, they’ll release their hold on the pan and you won’t lose the skins/outer layer quite as easily.

[-] StickyDango@lemmy.world 2 points 2 days ago

I tried that, actually.. It was the burning smell that alerted me that something was wrong 😬 So perhaps it is that I fried onions in the pan just prior, or I haven't prepped the potatoes properly. I ended up with a lot of forbidden potato in the sink drain, lol (?).

this post was submitted on 01 Feb 2026
76 points (96.3% liked)

Cooking

10010 readers
346 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
DimFisher@lemmy.world
FauxPseudo@lemmy.world