Fast Break: Hash Browns

Potatoes in any form are brilliant, but hash browns? That’s a whole other universe of awesome. I’m talking the very potatoe-y, crispy, golden-y, freshly cut hash browns that have that slight crunch to them that make them totally irresistible. You can’t have a good brunch on the weekend without a hot plate of hash browns next to your sunny-side up egg.
 
Probably due to how simple (yet delicious) hash browns are is why there is so much mystery on who invented them. Hash browns have three quite formidable predecessors. Swedish röesti is a potato purist dish, with just potatoes and salt fried into a potato pie. Jewish latkes are the super famous potato pancakes. Tortilla de papas is the Spanish version of an omelette with just potato and egg. Sounds simple, but it’s anything but.
 

 
Meet the Chef: Evelyn Ambrocio

 
By late 1800’s hash browns had become America’s take on fried potatoes. And we heartily embraced them. Having a healthy serving of hash browns with your sunny-side up egg just makes breakfast seem that much more special. Drench them in ketchup and you’re on your way to the gold medals. Pile them high with sausage gravy, onions, cheese, and eggs, that’s a home run. That’s loaded.
 
The Loaded Hash Browns at Sunny Street Café are not for the faint of heart, but they will definitely keep you warm during these cold winter months. The crispy potatoes with the sausage gravy, oh boy, you’re going to love it.

–Anna Hetzel, Social Media Manager