Regional Hash Brown Varieties: Southern Style vs. Midwest Crunch

Hash browns are a breakfast staple across the United States, but not all hash browns are created equal. In particular, the South and the Midwest have developed their own distinct styles of preparing this beloved crispy potato dish. 

While both regions celebrate the crispy, golden texture of hash browns, their approach to preparation and serving varies significantly. 

In the South, hash browns are all about bold flavors and indulgent toppings. A prime example is the famous Waffle House hash browns, which can be ordered "scattered, smothered, covered, chunked, diced, peppered, capped, topped, or country."  

This means adding ingredients like onions, cheese, ham, tomatoes, jalapeños, mushrooms, chili, and even gravy. Southern hash browns tend to be shredded and cooked on a flat-top grill with butter or oil, resulting in a crispy exterior while remaining soft inside. 

In the Midwest, hash browns lean more toward the crispy and golden-brown side, often prepared in a cast-iron skillet. Unlike the loaded Southern version, Midwestern hash browns focus on the perfect texture—crunchy on the outside and tender on the inside.  

They are often served alongside eggs, bacon, and toast in classic diners. Some variations include hash brown patties, which are compact and deep-fried for an even crunchier bite. 

While both styles celebrate the beauty of potatoes, the South loves to enhance hash browns with flavors, while the Midwest keeps it simple and crispy

Whether you prefer them plain or fully loaded, there’s no denying that hash browns are a must-have at any American breakfast table.

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