In North America, we have McCain hashbrowns that are tiny cubed potatoes you find in the freezer aisle. In Australia, hashbrowns are hashbrowns patties, and we don’t have the cubes. I haven’t been able to find them anywhere.
I was hit with nostalgia this morning, so I made hashbrowns. Just cut up whatever potatoes I had in to 0.5cm cubes and fried them up in the pan. Fried some onions and capsicum on the side and then added together.
Usually I put in a bit of bacon or sausage, but we’re going to a German restaurant for dinner tonight, so I’m saving my fatty meat allocation for later.
Seasoned with Hy’s seasoning salt.
Savoury, funky, sour, fermenty. It’s a pretty complex flavour.
You’re not expected to buy at and try alone, and the chances of getting an invite to such a party are pretty slim, all things considered - this is only really consumed in a specific region of the north, moreso by the older generations than the younger ones.
It’s far from a must-try experience, though. You can rest easily having made peace with never trying it.