Southern style hashbrowns refer to a specific way of preparing hashed potatoes that is commonly associated with Southern cooking in the United States. The term encompasses a few key characteristics that distinguish Southern style hashbrowns from other hashed potato dishes.
Key Features of Southern Style Hashbrowns
Here are some of the main features that define Southern style hashbrowns:
- Made from russet or Yukon gold potatoes
- Hand grated or shredded versus diced
- Cooked in a cast iron skillet with oil or bacon grease
- Allow potatoes to get very crispy and brown
- Minimal added seasonings besides salt and pepper
Potato Type and Preparation
The potato variety and prep method both make a difference for Southern style hashbrowns. Russet or Yukon gold potatoes are ideal because they have a starchy, fluffy texture when shredded. The potatoes must be hand grated or shredded versus diced. This creates those long, thin strands of potato that get crispy and browned during cooking.
Cooking Method
A well-seasoned cast iron skillet is the cookware of choice for Southern hashbrowns. Heating up a couple tablespoons of oil or bacon grease in the skillet allows the potato strands to get browned and crispy. Southern cooks also let the shreds cook undisturbed for a period to get a nice crust before flipping. The potatoes are pressed down in the skillet to maximize surface area for browning.
Flavor Profile
When it comes to seasoning, Southern style hashbrowns focus on savoring the potato flavor. Usually just salt, pepper and occasionally onion powder are used to season the potatoes. More assertive seasonings like garlic, paprika or herbs are omitted. The potatoes get plenty of flavor from crisping up in bacon grease or oil.
Serving Suggestions
Southern hashbrowns make a hearty side for all kinds of Southern breakfasts and brunches. Here are some classic ways they are served up:
- Alongside fried eggs, bacon and biscuits
- Under a big helping of sausage gravy
- Bed forcountry-fried steak
- Mixed into a skillet with ham cubes and onions
- Topped with melted cheese
History and Origins
Hashing potatoes is a cooking technique used in many cuisines, but the Southern style has distinct origins. Some key aspects of its history include:
- Originated in the late 1800s in the rural Southern US
- Used leftover or imperfect potatoes as an economical meal
- Required minimal ingredients that were on hand
- Relied on cast iron – the main cookware of the region
- Complemented other traditional Southern foods like country ham and gravy
Over time, Southern hashed browns became a staple part of the regional cuisine. The method spread as people migrated and carriedrecipes with them. The basics of the dish remain unchanged even as restaurants around the country now serve Southern style hashbrowns.
Key Differences from Other Hashed Potatoes
Not all hashed browns are created equal. Here are some key ways that Southern style differs from other interpretations:
| Southern Style Hashbrowns | Diner Style Hashbrowns |
|---|---|
| Shredded or grated potatoes | Diced or cubed potatoes |
| Fried in cast iron with oil/bacon grease | Usually griddle fried |
| Crispy brown exterior | Mix of soft and crispy bits |
| Simply seasoned – salt and pepper mainly | Heavily seasoned with onions, peppers, etc. |
So in summary, Southern style hashbrowns have a specific shredded texture, frying method, level of crisping, and simple seasoning that create their distinctive style. This sets them apart from other types of hashed browns prepared across the country.
Conclusion
Southern style hashbrowns are a beloved regional variety of shredded, crisped potatoes. Their preparation methods, cooking techniques, and flavor profiles give Southern hashed browns their distinctive style. Hand shredding russets, frying in cast iron with a little fat, getting a crispy crust, and seasoning minimally are hallmarks of the dish. While the basic concept of hashing potatoes is universal, Southern hashbrowns stand out as a unique interpretation with historical roots and cultural significance in American regional cooking.