On the Trail of the Ultimate Hash Brown


“A truly good hash brown is really crispy on the outside and has a strong oniony taste.” So said BS Travel Guide culinary expert Jemima Thomas.

Little did she know that would be the touch paper for an epic 12-month journey to find the world’s tastiest hash brown. Jemima’s documentary I Made a Total Hash of That will appear on BSTG TV next week. But here’s a quick snippet from the script.


Mike, the cook on the boat asked me why I was travelling to Patagonia.

Jemima: Hash browns.

Mike: WTF? (Ed: Please remember to bleep this out).

Jemima: Yup. I am on a mission from God. Well not God but BS Travel Guide.

Mike: Get outta here.

Jemima: What? You really want me to leave?


Mike: Just wait a moment little lady. Where I come from – California, Missouri, we make the best hash browns on God’s earth.

Jemima: Prove it.

Mike then started to work on the tiny workspace and stove-top burner that makes for the kitchen, from where he feeds the rest of the crew.

He hand grates the potatoes and onions and throws on a couple of eggs and some baking powder.

Walnut oil into the frying pan – about a quarter of an inch deep. Into that he tosses a healthy amount of fresh-cracked pepper and sea salt. Once the oil turns a dark brown he dips the spoon-shaped hash browns in a flour and water batter and then drops them into the pan.

Fifteen minutes later and I am in heaven.

Mike: And that’s on a boat. Imagine what they taste like in my mom’s joint back in California.


Momma’s Place is on E Buchanan Street in California and is open 24/7. Aside from hash browns, she does a mean pork sausage and wicked treacle grits.


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