I'm not sure if terminology questions are on topic, but here goes:
If I order fried eggs for breakfast at a restaurant/diner, there's a pretty standard lexicon to communicate quickly how I want them done-- sunny side up, over easy, over well, etc. Even if I mess up and say "over hard" that's probably comprehensible.
Is there a similar lexicon for hash brown potatoes?
The preferred style here (United States) seems to be "crispy to the point of dried out or even burnt." I'd like to specifically know if there's a term for the opposite-- lightly crisp on the outside, but moist to the point of greasy on the inside-- but now that I'm really pondering it, I'd be curious to know if there's a consistent set of terms for hash browns in general.