All-day dining is on the rise. A quest to extract maximum sales from a single footprint combined with the continued trend of high profile restaurants opening in hotels has resulted in a tremendous amount of early morning innovation. Returning to classic preparations reimagined with a modern palate, chefs have directed their considerable talents and ingenuity toward breakfast dishes that can be enjoyed anytime. In particular, they are taking economical potatoes and applying creativity to distinguish their menus with unique and craveable hash browns.<\/p>\n
Hash browns are bringing crispy-crunchy comfort to handhelds, salads, snacks and entr\u00e9es. These artisanal hash browns are not an afterthought; they are carefully constructed, signature hash brown patties. <\/p>\n
The \u201cgas station sandwich\u201d at City Mouse in Chicago features a perfect disk of crisp and fluffy hash browns scaled precisely to a toasted English muffin along with a fried egg, cheese, sausage patty and grape jelly. Los Angeles-based Gesso also crafts their hash brown patty to fit neatly on the \u201ceverything\u201d Kaiser bun they use for their bacon, egg and cheese sandwich, although they use a waxy variety of potato. The result is a more prominent potato strand with deeper caramelization due to the increased sugar content\u2014a pleasurable complement to the arugula and guajillo ketchup that finishes the sandwich. <\/p>\n
Straying from the classic format, Sunday in Brooklyn tops their egg sandwich with a generous flurry of micro-shredded crispy potatoes\u2014a nice textural contrast to the soft scrambled eggs, sausage, cheddar and gochujang aioli. The collaboration burger at The Cannibal Liquor House in New York City stacks an extra thick beef patty on a base of perfectly round hash browns, along with cheddar cheese and candied bacon, allowing the hash browns to soak up the juices while retaining their crunch. Empell\u00f3n Midtown, also in New York City, features an elegantly formed oval of deep-fried hash browns reimagined as a taco, tucked into a soft corn tortilla with onions, poblanos and tomatillo guajillo ketchup. <\/p>\n
Rosti potatoes, formed and fried in a pan with clarified butter, are hash browns\u2019 continental cousin. The cooking technique results in a beautiful cake\u2014deeply caramelized and intensely crunchy, the waxy potato allowing the strands to retain their integrity. <\/p>\n