Whether you call them hash browns, home fries, fried potatoes, or skillet fries, the best are made with Idaho® Potatoes. The Idaho® Russet Burbank or Norkotah varieties are ideal for hash browns with their satisfying taste and texture. The high solids content provides a distinct texture and hearty flavor. They also absorb less fat in cooking. Idaho® Hash Browns also undergo less shrinkage for improved yield and plate coverage due to their low moisture content. Their low sugar content ensures that they will cook to a golden-brown color.
Serve Idaho® Hash Browns with every breakfast entrée to increase value or as an á la carte side to increase check averages. At lunch, use hash browns to add delicious flavors to quiche crusts, soups, and breads. At dinner, serve garlic potato cakes as an appetizer or as a side with meat entrées.
Add these creative touches to your menu:
Hash browns can also be a "healthy" alternative. Just follow these simple tips:
For best results, use U.S. grade No. 1 fresh Idaho® Potatoes, 120 to 140 count, packed in 50 lb. cartons. Grade No. 2 Idaho® Potatoes, economically packed in bags, are also ideal for hash browns.
You will need approximately 6 pounds of potatoes for 25 Â˝-cup servings. We recommend using unpeeled potatoes for hash browns, which will increase yield by 12% or more and the skins will enhance the natural, homemade flavor and appearance. Immediately soak grated potatoes in water to prevent discoloration, or par-cook potatoes before grating or use leftover baked potatoes. Avoid grating too finely or cutting too small to preserve taste and texture.
Hash browns should be grilled at 375°F for 2-4 minutes. Twenty-five servings can be accommodated easily on a 31" x 32" grill. Add any optional ingredients or seasonings before grilling, then mix gently on the grill to coat all pieces. Keep the hash brown mixture loose; do not flatten.