Learn how to make Hash Browns! - Visit foodwishes.blogspot.com/2012/0... for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Hash Browns recipe!
Look bro. I love you and all. And that looks delicious. But I’m still not going to smoke that Would you care to try some of my hash? It’s a cornucopia of flavors And has a nice lit smoke temperature(no need to keep a lighter on it😉). Laugh at my joke bro it’s funny
His I make the most. I've found a few other good things on YT. Most other cooking channels' videos are either way too long or not long enough to be complete. The great thing about Chef John is that there's no attempt to be a Food Network TV show 'personality,' he just walks you through every step of the recipe.
In my top ten chefs list for cooking advice for the average person and in my humble opinion, you ARE Number One by far. And again thank you for your videos, the work you put into them and the fantastic recipes you share with all of us.
I've been missing this my whole life. I can't believe how easy this is. I got impatient and served myself a plate before they were as done as yours, but they were still crispy in most parts, and looked that beautiful golden brown like in diners. Honestly, even cooking these a little less than you did, they were better than the vast majority of restaurant hash browns I've had. There's one place I can think of off the top of my head that does them better, but I doubt for long. This was my first time and they're in the 99% percentile! The paprika and cayenne took it to a whole new level for me, and I called an audible and sprinkled in a little garlic powder because I can't leave well enough alone. You're my hero, Chef John.
I started cooking at age 7 out of necessity for our family. I am now 62 and continue cook. However, I have learned more in the last three weeks from watching Food Wishes than all the previous years. Many thanks for all the recipes and the inspiration.
I remember once Anthony Bourdain was eating somewhere in S America; probably Chile. And then out comes a ramekin of ketchup with his meal. He rolls his eyes and makes a snide comment. That's the moment I began to dislike Bourdain. F you Bourdain for not being able to admit that there's a food in this world that has been perfected on a mass scale.
Put some hotsauce + chives + cheese on top after last flip, cover to melt (about 2 minutes) and serve with a dallop of sour cream on top. We just turned this breakfast recipe into an awesome dinner, no problem. Be creative as you want when you watch recipes; that is where youll fall in love with cooking. As Chef John says you are the *Insert term for boss* of your *insert name of dish* :] Regardless this is truly the best cooking channel on RU-vid in every respect (opinion I know).
This is the first hashbrown that has come out well for me in so many years - thank you dearly, Chef John! I've been cooking such a long time and am not a beginner, but they've always been difficult for me. I can make advanced recipes that take hours, but the simple hashbrown was difficult! I think one of the keys is super dried out potatoes post shredding into the water, and clarified butter helps. :)
I just made these for breakfast! They were amazing :D I'm from the Netherlands and I'd never had hash browns before, because they're not a thing here. But they should be! Dutch people love potato based dishes and this is one of the best potato dishes I've ever had. Thanks chef John :)
My former roommate made the best hash brown potatoes ever. He put in shredded onion, crumbled up cooked spicy sausage and small slices of jalapeno. And yes, we put ketchup on it too. Served with eggs over easy, gravy made from the sausage, buttery flaky biscuits, coffee and apple juice. You know how good it was? I paid his half of the rent once because he didn't mind getting up earlier than me to make breakfast and he did the dishes. It was only fair because it was so damn good. We only lived together 3 months.
I like to leave the skins on, and use some pork fat from my jar where I keep bacon grease in the fridge, instead of butter. This is the best thing ever cooked in cast iron over a camp fire when camping. Nothing better. Great video, Chef.
Will never taste like a hash brown without onion for me but the the method you use in folding the crust back in is the same I use for my bubble and squeak and adds tons more colour, flavour and texture. Great video man.
I love your videos! you explain everything so well and make great recipes!! I'm still learning (college student) and you break everything down so well and cooking has become way less intimidating, thanks for all the great work!
I've watched many food videos and got frustrated and thought I couldn't do it,, then I.clicked on you and wow,,, not only do I love love love your accent, but you make it look so easy, so now when I don't know what to make for a meal I look at one of your.videos,,, so thanks ,,, with love from ireland xxx
I absolutely love the way he continually flips the crusted potatoes so that when it's done it's mostly crusted with a mashed potatoe type interior. That looks DELICIOUS !!!
I have another idea. Cook the HB: set aside. Scramble eggs. Just before set, add in a helping of potatoes and proceed to scramble them into the eggs. Yum! Have done this many times. Delicious!
@@boredshrimp9425 what a nasty and disrespectful comment. So dismissive and rude. I hate that comment so much. Look at my channel. You will see me in my videos. I look 55-74 to you? Even so, nasty comment. Most likely, it was a "boomer" wiping your ass when you were a helpless infant. Show some respect, you derelict.
@@SbjsksmNx You know what's rude and dismissive too? Coming out with random religious commentary on something that has nothing to do with it. Have a nice day.
I think what any true foodie needs to understand, is you shouldn't only be looking for the most expensive, most time intensive, delicate dish. You should be able to enjoy what I would consider the basics, hash browns and ketchup...
I think the reason most folks love to order hashbrowns for breakfast at a diner restaurant etc, is that it is so much easier to let other folks prepare them for you...even though this vid makes it look easy, most folks don't like to take the time and prep work involved..plus it always seems to me, that a good breakfast restaurant always make them better, especially places like Denny's, IHOP or your local favorite diner!
They look INCREDIBLE! And boy am I happy to see a hash brown without onions! Ughhhhh...Onions! The bane of my existence, lol. You have no idea how difficult eating out is when you can't eat anything onion related....except garlic....I'm great with it. But onions, leek, celery, chives, scallions and all the rest of the onion gang......make me very sick! Don't know why I decided to tell you about my "onion dilemma".....I think the excitement of an onionless hash brown got me all happy and riled up, heehee. Great recipe. TFS. Lee :)
I'm exactly the opposite. I can work with everything you listed except garlic. Of course, I don't have an allergic reaction, but I gag very badly with garlic. I can handle a tiny bit that you don't taste at all, but other than that...just no. Also celery isn't in the onion family. Just because it grows from a bulb, doesn't mean it is related to onions. Otherwise tulips and radishes would be related to onions. Celery is more closely related to a potato than an onion. I say this because celeriac (the root of a slightly different plant in the celery family) is actually a lot like a potato. Yep, you can put celeriac in mashed potatoes and no one will know what is in it, because it's that similar. The only clue they'd have is a few possible celeriac chunks, and a celery-like flavor. So, even if you're allergic to celery, it shouldn't be listed as part of the onion family. I recommend listing it separately from any other vegetables except celeriac.
"take that europeans" lol. this is becoming a favorite food channel of mine, and it's your little sassy moments that clinch it for me lol. I say the same thing with ketchup on hot dogs, but towards chicagoans and new yorkers.
Take that, Europeans? Here's an interesting story: Of course, we all know the famous quote by Georges Clemenceau "America is the only nation in history which miraculously has gone directly from barbarism to decadence without the usual interval of civilization." But only a few people know that he said this right after he tried ketchup for the first time. Take this, Americans!
@@mr.e0311 I'm glad you're here to get mad about comments in a cooking video. Seriously though, it's only natural for us to fire back, don't get upset about nothing!
We made these hash browns this morning, following the techniques as shown, and they came out great. I could have cooked them longer to crisp them up, but the eggs were ready, so that means the hash browns were too. Great recipe.
@@livics610 I'd do the same thing. Americans go to a restaurant wearing shorts and sports shoes, only to order pizza and burgers. Anything they can eat with their fat hands while talking loud. No wonder you've seen it happen, only an American would visit pizza restaurants in France.
@@diablo2v2 Don't get too excited over it. I'm pretty sure frying small pieces of potatoes has been around about as long as frying food has been a thing. It's not rocket science.
