The Oily Grail

Hash Browns: Hard to make, hard to find, impossible to forget about

A A A Comments By Elizabeth Noll Wednesday, Jan 11 2006

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But be warned: If you think it's hard to get a handle on browns while dining out, you're going to get a grim surprise when you investigate the supermarket's frozen tater section. Basically, there are no rules. Anybody can say anything is hash browns. Everything from McDonald's copycats (think long, flat tater tots that you heat in the toaster) to Byerly's "Company Hash Browns" (think cheese soup) is fair game. In the freezer at Cub you find both Southern-style (chopped) and country-style (shredded) hash browns, as well as potatoes O'Brien, which look much like Southern-style--and that's just the Ore-Ida brand.

One rule that does hold as true at home as at any fine-dining establishment: The hash brown is as good as the cook. Someone who knows what they're doing can turn icy shreds of potato into a respectable breakfast. It's probably not going to be the best hash brown you've ever eaten; then again, it might be, depending on how seriously you've fallen for the cook and how hungry you are.

Sean Smuda

Al's co-owner Doug Grina shows off a perfect golden crust

Location Info

Map

Tryg's

3118 W. Lake St.
Minneapolis, MN 55416

Category: Restaurant > American

Region: Golden Valley

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Though the road is convoluted and at times scary, true seekers of the perfect hash brown never give up. The most dedicated do, however, usually purchase a family-sized bottle of Tums to give themselves aid and comfort during the darkest days of the quest.

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