Hash Browns: A Hearty American Breakfast

I prefer to eat dessert in the morning, and since I lived in North America for at least a year, I also ate a lot of fat. Not often, but happily. Back then, hash browns sometimes ended up on the breakfast plate. This is the US version of our potato pancakes, which, as mentioned earlier, are eaten first thing in the morning. Well, it’s no secret that Americans can be a little more practical sometimes.

It’s true, I couldn’t eat such a delicious meal every morning. But hash browns, also known as hash brown potatoes, are a real treat, especially after a night of booze and dancing. I eat either vegan yogurt dip, ketchup or the sweet version with apples.

It’s actually more than easy to do – not the worst option if you wake up with a slight hangover. The only thing that is required is a little muscle strength when you need to squeeze the potatoes and onions to remove excess liquid. After that it’s easy again: shape the puffs and bake them in a pan. Simple as that.

You have to admit: in things Breakfast Only Americans have them. In addition to hash browns, they also serve pancakes or waffles, as well as scrambled eggs. We also have these delicious dishes in vegan form.

If you want to travel to the United States often for cooking, you’ll find the necessary luggage here at EAT CLUB – just drop by our recipe collection and click through to more American dishes.

Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. If you want top tips and tricks from the kitchen, subscribe and stay tuned for new food trends and creative recipes.

A bowl of hash browns with parsley


Breakfast the American way: We serve crisp baked hash browns.

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A great breakfast from America: hash browns


  1. Peel the potatoes and mash them. Peel the red onion and fry it. Wash spring onions and cut into fine rings.

  2. Squeeze the potato and onion pieces as much as possible in a clean cloth. Then mix with spring onions and season with spices.

  3. Heat oil in a pan. Shape the potato mixture into 6-8 pancakes with wet hands and fry in the pan until cooked on both sides. Then drain on kitchen paper and serve while still hot.

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