Hash brown – recipe of this mouth watering item

Recipe of Hash Brown

There is nothing like a crisp, freshly cooked Hash brown.
Hash browns are a staple breakfast food in North America, where they are often fried on a large common cooktop or griddle. While they are not traditional, they are widely served in the UK as part of an English breakfast. These are consumed with baked beans.


History of Hash Browns

The full name was ‘hashed brown potatoes’ (or ‘hashed browned potatoes’). its first known mention is by food author Maria Parloa in 1888. Earlier,  a recipe from the Minnesota Farmers’ Institute Annual of 1835 mentions this food form. This journal has hash potatoes (cooked in milk, but not browned), brown hashed potatoes and brown creamed hash potatoes. A very close dish is from switzerland, rosti, which is quite similar to hash browns. But widely, it is accepted that this food form has originated from united states.

There are variations of this recipe which are also popular. Corned beef, chopped meat, leftovers, or other vegetables are part of the recipe of this.

Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake. Following is the full recipe of this item.

Ingredients :

Potatoes – 3 medium
Butter – 3 tb sp.
Salt and pepper to taste.
Process :
– Peel and wash potato.
– Coarsely grate them.
– Add salt and pepper.
– Heat butter in a large skillet.
– Using spatula, pat potato mixture into skillet. Cook on a medium low heat till the bottom is crispy and golden.
– Turn it cook on other side.
 Once done you can cut them in traditional wedge shape or any other desired shape.

Interesting variations to Hash browns

  • Aloo tikki the North Indian potato snack
  • Home fries– These are basic potato preparation. very commonly found in Mcdonalds.
  • Rösti the Swiss shrreedded potato dish, traditionally eaten for breakfast
  • Tater Tots a trademark for a form of small shredded potato cylinders
  • Potato waffle the waffle shaped frozen potato cake in the UK and Ireland
  • Bubble and squeak potato fried together with leftovers
  • Rappie pie the French-North American casserole made with shredded potatoes
  • Boxty is the Irish potato dish

    Hash brown – a variation of this popular recipe


Tirupati Laddu

Laddu, or Ladoo, is one of the most important offering and prasadam given to devotees at the Tirumala Tirupati Lord Venkateswara Temple. Tirupati Laddu is a spherical-shaped sweet made of flour and sugar. In fact, Tirupati and the huge laddus are synonymous. It is a customary duty of a devotee returning from Tirupati Balaji Temple to distribute ‘laddu’ as prasadam to his neighbours, friends and relatives.

Some quick facts about Tirupati Laddu

Around 150,000 laddus are made daily.
One laddu is given free to each devotee; the number of daily devotees that visit the temple is around 50,000.
A devotee can buy extra two laddus – a small laddu costs 25 rupees and big laddu costs 100 rupees.
The revenue from the sale of laddu annually is more than 11 million rupees.

Each laddu weighs around 100gms and is huge when compared with the normal laddu found in shops.
There is a super huge Tirupati Laddu known as Kalyana Laddu and it weighs around 500gms – ½ a kilogram.
Single largest laddu made is said to have weighed 32 kg.

The tradition of Tirupati Laddu is nearly 300 years old.
It is prepared by special hereditary priests known as archakas in special temple kitchen known as ‘potu’.
Ingredients used in Tirupati Laddu are Besan flour (kadalai mavu), Sugar, Cashew nuts, Cardamom, Ghee, Oil, Sugar candy, Raisins and Almonds.

On a day around 5000 kg of Besan flour is used.
Sugar around 10000 kg.
Cashew nuts around 600 kg.
Cardamom 150 kg
Ghee 300 liters
Sugar candy 400 kg
Raisins 540 kg

The ingredients are bought at the auction at the Commodities and Spices Exchange in Kochi. Tirumala Tirupati Devasthanams (TTDs) the administrating body of the temple is planning to patent the Tirupati Laddu to stop counterfeits.