Hash Browns
Moderate nutritional value
Shredded potatoes pan-fried in oil and butter into a crisp cake.
Hash browns are an American diner breakfast side of coarsely grated russet potatoes, rinsed, squeezed dry and pan-fried in oil and butter into a crisp, golden cake. A 125 g portion has about 300 kcal, 36 g of carbohydrate and 16 g of fat, 4 g of it saturated, with about 490 mg of sodium. Frying them in a nonstick pan with half the oil and butter saves about 8 g of fat per portion.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 3.5g | 6.3% |
| Fat | 13g | 18.6% |
| Carbs | 29g | 9.7% |
| Simple Sugars | 10.15g | Estimate |
| Complex Carbs | 16.75g | Estimate |
| Fiber | 2.1g | 8.4% |
| Water | 52g | 2.1% |
| Calories | 238 | 10.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 3.51 | g | 17.5% |
| Monounsaturated | 6.25 | g | 25.0% |
| Polyunsaturated | 2.5 | g | 19.2% |
| Omega-3 | 0.75 | g | Estimate |
| Omega-6 | 1.75 | g | Estimate |
| Trans | 0.22 | g | 11.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 5.83 | mg |
| Vitamin E | 1.39 | mg |
| Selenium | 0.71 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 33.9 | mcg | 3.8% |
| vitamin B1 | 0.099 | mg | 8.3% |
| vitamin B2 | 0.048 | mg | 3.7% |
| vitamin B3 | 1.42 | mg | 8.9% |
| vitamin B6 | 0.416 | mg | 24.5% |
| vitamin B9 | 16.5 | mcg | 4.1% |
| vitamin B12 | 0.008 | mcg | 0.3% |
| vitamin C | 5.83 | mg | 6.5% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 1.39 | mg | 9.3% |
| vitamin K | 9.66 | mcg | 8.1% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 23.8 | mg | 2.4% |
| iron | 1.41 | mg | 7.8% |
| magnesium | 37.5 | mg | 9.4% |
| phosphorus | 90.1 | mg | 12.9% |
| potassium | 674 | mg | 25.9% |
| sodium | 393 | mg | 17.1% |
| zinc | 0.476 | mg | 4.3% |
| copper | 0.169 | mg | 18.8% |
| manganese | 0.28 | mg | 12.2% |
| selenium | 0.713 | mcg | 1.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 78 | mg | 11.1% | 97% |
| Isoleucine | 144 | mg | 10.3% | 96% |
| Leucine limiting | 214 | mg | 7.8% | 70% |
| Lysine | 213 | mg | 10.1% | 89% |
| Methionine | 100 | mg | 9.5% | 87% |
| Phenylalanine | 288 | mg | 16.5% | 140% |
| Threonine | 127 | mg | 12.1% | 102% |
| Tryptophan | 55 | mg | 19.6% | 167% |
| Valine | 197 | mg | 10.8% | 98% |
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Recipe
See full recipeIngredients
- Russet potatoes, peeled 4 medium (800 g)
- Vegetable oil 3 tbsp (40 g)
- Butter 2 tbsp (28 g)
- Salt 0.75 tsp (4.5 g)
- Black pepper, ground 0.5 tsp
- Chives, chopped 1 tbsp, to serve
Instructions
- 1
Coarsely grate the peeled potatoes, put the shreds in a bowl of cold water and swirl for 1 minute to rinse off the surface starch.
- 2
Drain the potatoes, wrap them in a clean kitchen towel and twist it hard to squeeze out as much liquid as possible.
- 3
Toss the dry shreds with the salt and pepper.
- 4
Heat the oil and half of the butter in a large nonstick or cast-iron frying pan over medium-high heat until the butter foams.
- 5
Spread the potatoes in an even layer about 1.5 cm thick, press them down with a spatula and cook without stirring for 8-10 minutes, until deep golden underneath.
- 6
Cut the cake into 4 wedges, flip each one, add the remaining butter around the edges and cook for 6-8 minutes more, until the second side is crisp and brown.
- 7
Sprinkle with the chives and serve hot.