Long Beach

Original Hash Brown Loaded with Bread – Press Telegram – Long Beach, California

Long Beach, California 2020-12-23 14:30:13 –

Editor’s Note: Merrill Schindler looks back on his culinary journey to 2020 on Long Beach, emphasizing both dining and takeaway experiences. Previously, I cooked Georgia fried green tomatoes and John Geward’s bake and broil chicken pot pie. For more information on his adventures, please visit the following space: /author/merrill-shindler

Original loaded hash brown with bread

3550 Long Beach Blvd., Long Beach; 562-490-0700, www.thepan1.com

Half of The Pan’s menu is dedicated to lunch and dinner dishes. However, breakfast is served all day. And it seems like a very relentlessly fascinating meal, diners really get their pancakes every hour. (Breakfast is a typical comfort food, as always.)

If you’re alive big, opt for the original loaded hash browns-a variation of the over-the-top potato dishes found in southwestern cafes (especially Santa Fe), where you’re staring vaguely at medium distances. Should be — a type of hash brown American dish topped with bacon, sausage, leeks, jack and cheddar, chili, and eggs (any style). You can also sub-toast pancakes with a little extra. You can also get maple syrup with a little extra. And (insert a laugh here) you can get the egg whites. For this dish, it’s like lightening an airplane by not serving peanuts. (Oh yeah … they don’t serve peanuts anymore.)

After the loaded hash browns, breakfast burgers (beef or turkey, your call), cheddar, bacon, fried eggs, and many other breakfast combinations are served in a puffy brioche bread.

There is a pastrami and egg sandwich on grilled rye bread, and a pair of buttermilk biscuits topped with sausage gravy and eggs, but this lacks glitter to make a true Deep South dish.

And we haven’t even reached pancakes, waffles, crepes, omelets, or even scrambles. The concept of salad seems to come from another culinary world. But that’s because … this is Southern California and restaurants are required by law to serve salads. It’s bread, but even salads are bigger than they really are.

Crowds of BBQ chicken salad and ranch dressing made from corn, black beans, hikama, red onions, coriander, fried onion strings, tomatoes, jacks and romains (put it aside, I like to put a lot of kitchen) Please please. And I enjoy the retro joy of the reborn wedge salad — to be honest, I missed the crispness of the iceberg lettuce. And what don’t you like about bacon pieces and blue cheese crumbles?

Speaking of nostalgia, there are appetizers that combine the fun of old-fashioned potato skins with the fun of old-fashioned french fries. Thick toppings of cheddar, bacon, sour cream and green onions. I call it a meal. I’ve been on a diet.

If that’s not enough, try the Turkey Tie Burger with Sriracha Mayonnaise and Peanuts Throw, the Big Bee Brat Worst Burger with Brat Worst and Pastrami, and the Cajun Meatloaf Burger. And it’s almost as American as it gets.

Merrill Schindler is a Los Angeles-based freelance dining critic. Email mreats@aol.com.

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