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…

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. 🥲

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.

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.

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.

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.

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.

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