Brown 'n' Serve

16 February 2006
Brown 'n' Serve

Shredded or diced, hash-brown potatoes do time across dayparts, aided by creative preparation and a full slate of add-ins.

This article first appeared in the 1 February 2006 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website

By Allison Perlik, Senior Editor

Famous Potato Omelet

The Kneadery, Ketchum, Idaho. Crisp-fried hash-brown potatoes bolster flavor and texture while adding visual appeal to a three-egg omelet filled with green onions, bacon and Cheddar cheese and garnished with sour cream. Hash browns also are menued as a side at the 31-year-old eatery, a local favorite in the skiing-destination town.

Hash Browns Scattered All the Way

Waffle House, multiple locations. Hash browns cooked seven different ways are a signature of the always-open breakfast chain. Shown here with all the trimmings, the customer favorite features shredded potatoes topped with grilled onions, American cheese, ham, chili, tomatoes, jalapeños and sautéed mushrooms.

Hash-brown Casserole

Cracker Barrel Old Country Store, multiple locations. Made in house with preshredded russet potatoes, chopped onions, Colby cheese and spices, this savory side is baked in Cracker Barrel kitchens throughout the day. On the menu, the casserole serves double duty as an accompaniment at breakfast and all-day à la carte option for $1.99.

Jalapeño Hash Browns

Rosebud Steakhouse, Chicago. Every diner who requests this jazzed-up à la carte side to complement Executive Chef Anthony Reyes' classic chophouse entrées receives a full russet potato diced to order. Panko breadcrumbs bring texture to the spicy spuds, sautéed golden brown with a blend of jalapeños, caramelized onions and hand-grated Parmesan cheese.

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