I decided to start this thread under Cooking rather than Culture. Feel free to add your Breakfast Potato and Brunch Potato content, whether home cooked or restaurant-sourced. Goals, the potatoes you like, make, dislike, whatever. 
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My pet peeve: deep-fried, previously frozen commercial home fries served at restaurants in Toronto. These were served next to a nice Char Siu Benny at Sisters and Co. in Toronto in 2023. The potatoes seen above are very common at Toronto diners and brunch restaurants.
CC @ChristinaM
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Is it the ubiquity of them or the fact they’re frozen, not fresh, or both that peeves you?
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It’s the taste and texture, lack of crispy bits.
One brand has a certain look, with dehydrated parsley in its seasoning.
The texture is mealy, usually. And the oil (the restaurant’s fault here) is often stale.
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Ah, much more than the picture reveals. I tried a bunch of frozen ‘breakfast bowls’ several years ago, the potatoes included were always a major fail, might have looked crisp but never were. I gave up on the idea.
In college in Austin at UT in the 60s I lived on a very tight budget, with a toaster oven and hot plate and one meal a day at a boarding house to get through (no instant ramen that I knew of and a microwave would have been out of my budget if they were even available). My ‘splurge meal’ once a week was at the Toddle House chain, where hash browns were the (only?) form of potato available. Always sat at the counter and watched the cook fry them on the griddle - buttered oil, I believe. I became addicted and that’s still my fav/only potato for breakfast. Shredded, not diced, O’Brien style is okay. Usually use frozen if I make them at home or Simply Potatoes (refrigerated) but don’t have them often because of reduced appetite. If not fried in butter then topped with butter - butter is essential for hash browns to taste right. Never found any of the refrigerated/frozen hash brown patties that stood out to me.
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Asparagus hash, loosely based on this recipe from Smitten Kitchen. I use bacon instead of pancetta.
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Fresh potatoes or frozen? Hash browns?
fresh russet
I peeled it, grated it, squeezed out liquid, added chopped green onion and some seasoning salt. formed it into a patty and fried it in crisco oil and butter in a frying pan over medium high heat, until golden, flipping several times 
