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!

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!

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!

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!

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.

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.

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.

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

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

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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