Where's the Blues? - Metromix.com
Five or six years ago I went to a rally on the corner of Maxwell and Halsted to protest the destruction of the "home of the blues." I really believed that the city was making a huge mistake with redeveloping the area. As time has passed, I admit that I was wrong. The area is thriving and if it continues to get unique places like Hashbrowns it will only continue to grow. Awesome breakfast with maybe the most clever breakfast menu I have ever seen. I recommend it without hesitation, even if I miss the home of the blues.
Maxwell Street Omelet - Redeye Chicago Paper - by: Rachel Klein
If greasy meats and breakfast make up your hangover cure, Maxwell Street brunch pioneer Hashbrowns will hook you up with their locally named omelet, a concoction filled with chunks of pork, polish sausage and sweet potato hashbrowns. Several other neighborhood-themed omelets, pancakes, five types of hashbrowns, and a small lunch menu of sandwiches and salads round out the offerings in this trendy, industrial space.
8 Great (Quiet) Restaurants - Chicago Magazine
Places everyone's talking about - and dining at.
Hashbrowns. This breakfast/lunch spot revitalized UIC area opens at 6 a.m. and hops till early afternoon.
The eats go on: What's cookin for the new year Chicago Sun-Times - by: Pat Bruno
Hashbrowns. Breakfast and lunch are served here, but I have a breakfast addiction, so this is my kind of place. Omelets are the big draw here and if you want a real eye-opener go for the Maxwell Street number, which is a heavy-duty dandy that features chucks of Polish sausage, pork and onions all tucked into a wealth of golden eggs. Hashbrowns come in several varieties, but I am a traditionalist on that score, so give me the basic version (anyway, it is nuts to even think about using sweet potatoes to make hashbrowns). Hashbrowns is brought to you by the owners of Franconello's.
Hashbrowns - CS Chicago Social Magazine - by: Laura Levy Shatkin
This new University Village breakfast and brunch spot serves specialty omelets like the North Sided (bell peppers, broccoli, spinach, mushrooms and Swiss) and the Taylor Street (Italian sausage, mozzarella, tomato and basil). Hash brown selection runs the gamut from rosemary to sweet potato.
1 Potato, 2 Potato, 3 Potato, 4 - Chicago Tribune - by: Janet Franz
Potatophiles might want to check out the quartet of hash browns on the menu at the 6-week old breakfast-lunch spot called, appropriately enough,Hashbrowns. At this hip, friendly restaurant - located in the blossoming University Village Marketplace, near the original site of the Maxwell Street Market - choose from the house hash browns, made with shoestring sweet potatoes; the rosemary, which combine chunks of red potatoes with garlic and the fresh herb; the combo, a mix of Idaho and sweet potatoes topped with salty romano; and the Killer, whose Idaho potatoes, cheddar, onions and sour cream are crowned with crushed cornflakes and baked. Or do as we did and order the platter, which has a pile of each. Our favorite? The house hash browns, which are also served alongside the restaurants' egg dishes and sandwiches. Yummy yams!