I use a teflon pan. Hashbrowns are the only thing in the world I use a teflon pan for. a Couple other tips I've learned since I made the video. Blanche your fresh potatoes. This means shred them, rinse the starch off in cold water. Put them in boiling water for two minutes and imediately rinse them in cold water. Its a lot of prep but it will make them come out perfect. Thats what makes frozen hash browns work. They are already blanched.
Just clicked on your channel - just one more video about biscuits. You should make some more videos. Lol - I'm friggin' hungry and need to learn to cook...fast.
My wife moved out and I have watched about 6 videos and wasted a bunch of potatoes.... Do you have to have a Teflon coated pan.....? Something is not working. I've got a bunch of non-coated skillets, sauce pans, etc. I think I was cooking them to slow, too - at least in this video you talk about temperature. None of the other ones do - and I'm 60 years-old and never cooked this kinda stuff. Argh. Mine don't cook but on the edges they stick and burn.
Very informative it helped me a lot! However i think you should have had 1 other person holding the camera. its hard to see what exactly your doing at some points.
This is such a simple thing but if you don't know the right technique it can be a headache. Thanks for making it super easy and they look delicious :-)
@punkrockgoth1988 I use the food processor all the time. Where I live its warm and humid and potatos can start to oxidize and turn brown in a matter of 30 seconds and handling them doesn't help so I grate them and dunk them in water, besides I can clean the food processor nearly as quickly as the hand grater so I figure why skin my knuckles.
Im doing this thismorning. Im gonna poach some eggs, and make these hash browns except when i flip the final time, im throwing cheese and jalapeno on top of the browns :D
Margarine? You might as well sprinkle some arsenic on them while you're at it. This is yet another reason why north americans are fatter and sicker than ever. You can keep the butter from burning if you add a little oil to it.
Butter is a flavor, not a cooking oil and while it tastes good, milk fat had but one purpose; to make baby cows fat. Use a soy based margarine, or if you like a little less sat fat, soy based oil.
@GrogisGood And I suppose eggs are only for making baby chickens, and bacon is only for holding a pig's guts in. Your logic, while it may appeal to those who don't think for themselves, is glib, spurious, and ill-informed. Butter, a natural product, is much better for you than margarine, which is a tub of chemicals. Leave a tub of margarine outside in the summer sun for a week or two and see what happens. It separates, but even mold knows better than to eat it. I wish more people did.
@CorneliusSneedley, Call me Glib if you must, but it won't change the fact that no restaurant anywhere in the world uses butter to fry hash browns. The milkfat will burn at frying temperature. You can saute potatoes and have mushy buttery mashed potatoes and they may be what you like but thats not hash browns.
@GrogisGood I never said anyone uses butter for frying hashbrowns. In fact, if you had actually bothered to read what I said, you would know I use and recommend bacon fat. Your problem would seem to be that you don't actually read or research things thoroughly before forming an opinion. Hence my comment about spurious logic and glibness.
I am going to give you my wife;s secret if you want hash browns like at Restaurants. Make the hashbrown like n the video. don't fry them. next step is to Boil water (very hot.) put a thin layer (1in) of hashbrown in a container and add hot water to it, just enough to cover the hashbrownt cover it. when Hashbrown absorbs all the water is done. Now in a skillet spray oil, grab a handfull of cooked hashbrown, cover and let it cook for half a minute on each side and that's it.. Enjoy! Tender
Yes, rinsing them is indeed the key. For a long time I thought what I needed to do was to get all the water out of them, but no matter how much water I squeezed out, I always got a grey, gooey mess.
Once I started rinsing them, no more grey goo.
Good point about using waxier potatoes, rather than Russets. They hold their shape better, and contain less starch.
I don't like margarine. It's bad for you. I use bacon fat, because it is at least not a carcinogen, and it tastes good. :)
When you shred potatoes, you cut some of the cell walls letting some of the liquid starch ooze out. This can oxidize and turn gray in the open air or when cooked and cause them to get mushy. There's plenty of starch left in the potato so washing them gets rid of the excess liquid starch.
I thought the starch was what helped to crisp the potatoes and help hold them together. (You dont need a batter for french fries, the starch acts as a sort of natural batter, that was my thinking).
I have never washed my hashbrowns, and they always come out terrible. They get gray, they never brown up, they never hold together. Im going to try this method tonight, and see how they come out. Thanks!
You can use any vegetable oil. Margarine is just vegetable oil made for us North American's to easliy spread on our bread. I like Soy Bean oil and Peanut oil for hash browns. I don't like the taste of Canola oil, but it depends. Try some on a piece of bread with a dash of salt. If it tastes good to you, it will probably make your hash browns taste good too.
I use a teflon pan. Hashbrowns are the only thing in the world I use a teflon pan for. a Couple other tips I've learned since I made the video. Blanche your fresh potatoes. This means shred them, rinse the starch off in cold water. Put them in boiling water for two minutes and imediately rinse them in cold water. Its a lot of prep but it will make them come out perfect. Thats what makes frozen hash browns work. They are already blanched.
GrogisGood 3 weeks ago
Just clicked on your channel - just one more video about biscuits. You should make some more videos. Lol - I'm friggin' hungry and need to learn to cook...fast.
guymerritt 3 weeks ago
My wife moved out and I have watched about 6 videos and wasted a bunch of potatoes.... Do you have to have a Teflon coated pan.....? Something is not working. I've got a bunch of non-coated skillets, sauce pans, etc. I think I was cooking them to slow, too - at least in this video you talk about temperature. None of the other ones do - and I'm 60 years-old and never cooked this kinda stuff. Argh. Mine don't cook but on the edges they stick and burn.
guymerritt 3 weeks ago
That made me cry...
WarriorCatHell 4 weeks ago
Those look really good!!
sonogramgrl 3 months ago
Very informative it helped me a lot! However i think you should have had 1 other person holding the camera. its hard to see what exactly your doing at some points.
MrCandlejack33 5 months ago
SALT? PEPPER?
mariasalas0440 6 months ago
This is such a simple thing but if you don't know the right technique it can be a headache. Thanks for making it super easy and they look delicious :-)
bslove1016 9 months ago
why does one video represent how every american cooks?
shthd84 10 months ago
Thanks for the help me and my girl tried doing it today and we fucked it all up and just ended up throwing them away
sadclown13DM 1 year ago
the best one -thanks
yogidib 1 year ago
Thank you. We failed at flipping hash browns this morning and looked everywhere for a good video on flipping.
heyjudenanana 1 year ago
Food Processor for only ONE potato? Wow that's kind of lame. It takes hardly any time at all to grate a potato with a simple grater.
punkrockgoth1988 1 year ago
@punkrockgoth1988 I use the food processor all the time. Where I live its warm and humid and potatos can start to oxidize and turn brown in a matter of 30 seconds and handling them doesn't help so I grate them and dunk them in water, besides I can clean the food processor nearly as quickly as the hand grater so I figure why skin my knuckles.
GrogisGood 1 year ago
i think you need more oil
bigronakajeffries 1 year ago
Wow this is very helpful! Thank you! I will try it first thing tomorrow!!
MelanieLeigh123 1 year ago
thank you so much, i been craving hash browns
timmehboii 2 years ago
Im doing this thismorning. Im gonna poach some eggs, and make these hash browns except when i flip the final time, im throwing cheese and jalapeno on top of the browns :D
MrAmericanAce 2 years ago
Margarine? You might as well sprinkle some arsenic on them while you're at it. This is yet another reason why north americans are fatter and sicker than ever. You can keep the butter from burning if you add a little oil to it.
aldexrey 2 years ago 5
Butter is a flavor, not a cooking oil and while it tastes good, milk fat had but one purpose; to make baby cows fat. Use a soy based margarine, or if you like a little less sat fat, soy based oil.
GrogisGood 2 years ago 4
@GrogisGood Re: the butter/margarine thing, check out what genetically modified soy oil or soy products can do to you! real butter is better.
Bullydogairsoft 1 year ago
@GrogisGood And I suppose eggs are only for making baby chickens, and bacon is only for holding a pig's guts in. Your logic, while it may appeal to those who don't think for themselves, is glib, spurious, and ill-informed. Butter, a natural product, is much better for you than margarine, which is a tub of chemicals. Leave a tub of margarine outside in the summer sun for a week or two and see what happens. It separates, but even mold knows better than to eat it. I wish more people did.
CorneliusSneedley 1 year ago
@CorneliusSneedley, Call me Glib if you must, but it won't change the fact that no restaurant anywhere in the world uses butter to fry hash browns. The milkfat will burn at frying temperature. You can saute potatoes and have mushy buttery mashed potatoes and they may be what you like but thats not hash browns.
GrogisGood 10 months ago
@GrogisGood I never said anyone uses butter for frying hashbrowns. In fact, if you had actually bothered to read what I said, you would know I use and recommend bacon fat. Your problem would seem to be that you don't actually read or research things thoroughly before forming an opinion. Hence my comment about spurious logic and glibness.
CorneliusSneedley 10 months ago
@aldexrey thanks for judging us :P
candiancat 1 year ago
@aldexrey I'm an American i love Margarine and butter and I'll mop the floor with you
workingthrash 1 year ago
This has been flagged as spam show
I am going to give you my wife;s secret if you want hash browns like at Restaurants. Make the hashbrown like n the video. don't fry them. next step is to Boil water (very hot.) put a thin layer (1in) of hashbrown in a container and add hot water to it, just enough to cover the hashbrownt cover it. when Hashbrown absorbs all the water is done. Now in a skillet spray oil, grab a handfull of cooked hashbrown, cover and let it cook for half a minute on each side and that's it.. Enjoy! Tender
DjKrafto 2 years ago
Yes, rinsing them is indeed the key. For a long time I thought what I needed to do was to get all the water out of them, but no matter how much water I squeezed out, I always got a grey, gooey mess.
Once I started rinsing them, no more grey goo.
Good point about using waxier potatoes, rather than Russets. They hold their shape better, and contain less starch.
I don't like margarine. It's bad for you. I use bacon fat, because it is at least not a carcinogen, and it tastes good. :)
CorneliusSneedley 2 years ago
thank you, this was very helpful for a young chef like me! you have a great voice for instruction too!
jmadavi 2 years ago
Good goin. The type of potato is important and rinsing and drying the shredded taters is also key. I don't peel mine.
rodnisimo 2 years ago
I occasionally don't peal them also. The peal nearly disappears anyway when you fry them but adds a slightly different flavor.
GrogisGood 2 years ago
Thanks a bunch for the great Tips!
zlinko 2 years ago
When you shred potatoes, you cut some of the cell walls letting some of the liquid starch ooze out. This can oxidize and turn gray in the open air or when cooked and cause them to get mushy. There's plenty of starch left in the potato so washing them gets rid of the excess liquid starch.
GrogisGood 2 years ago
I thought the starch was what helped to crisp the potatoes and help hold them together. (You dont need a batter for french fries, the starch acts as a sort of natural batter, that was my thinking).
I have never washed my hashbrowns, and they always come out terrible. They get gray, they never brown up, they never hold together. Im going to try this method tonight, and see how they come out. Thanks!
oaney 2 years ago 2
Nice!!!! Thank you!
umbratx 2 years ago
best video of making hash browns on youtube I've seen so far.
htwooslider 2 years ago 11
do u boil the potato?
sweetart999 2 years ago
No boiling. You peal, shred, wash, dry and fry. The second pan on top steams them in the middle.
GrogisGood 2 years ago
@GrogisGood
Why don't you use butter?
picatsoforfma 2 years ago
Butter burns at a relatively low temperature compared to most vegetable oils so its not good to fry anything in butter.
GrogisGood 2 years ago
@GrogisGood
I don't have margarine, do I need it or will vegetable oil by its self work?
picatsoforfma 2 years ago
You can use any vegetable oil. Margarine is just vegetable oil made for us North American's to easliy spread on our bread. I like Soy Bean oil and Peanut oil for hash browns. I don't like the taste of Canola oil, but it depends. Try some on a piece of bread with a dash of salt. If it tastes good to you, it will probably make your hash browns taste good too.
GrogisGood 2 years ago
That looks great!!! You just need to slide it out onto a plate and add a sprig of parsley for effect:-)
VulcanBikeWizard 2 years ago 2