Many people here won't understand how helpful even this video is for someone like me who's just strated cooking and these quick tips make him almost touch the perfection.
John....thank you so much for this video. I've always cooked my hash browns the correct way you demonstrated! I've had other chefs, cooks and food truck owners scoff at my techniques. And yes, their hash browns were always undercooked or mushy! mine were ALWAYS (and still are) crispy and delicious! Thanks for the validation, my friend! Much appreciated!
I love it when someone finally does it the way it is supposed to be done. I am on my cooks constantly to do it this way. i tell them it ain't because I want it this way, its just industry standards. Thanks for watching George, have a great week!
My first time coming across your channel. I like your style. Nothing cute, nothing fancy, no strange special effects -- straight and to the point. Subscribed!
Cooked potatoes? How do you cook them before hand? If I rinse all the starch it before hand will I still have the starch problem if they are not pre cooked.
Thank you, sir! Years ago I tried to make them from scratch uncooked and I didn't know what I was doing so I got a mushy mess. Now I have a bag of these in the freezer to give it another go and you've showed me that I've done all of these things the wrong way.
I watched five or six videos looking for someone who cooks their potatoes first (the method I use) and yours was the only one I found. So, I'm not crazy! I subscribed, looking forward to your egg techniques.
I am glad you happened upon my channel, I hope I can help you out with different cuisines. For my egg video please click on thisa link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZzTv3vQNric.html
When I tell you…. I did EVERY single one of things he said NOT to do. Which is why I’m here. Him calling them “a pile of garbage” felt personal yet necessary😭😭💀💀
Well done! Thank you for confirming this. I was always like why can I cook all these hard dishes but always mess up frozen hash browns? 😂 it completely makes sense now. Certain things you just have to cook differently and not play with too much and hash browns are indeed one of them.
Thankyou for pointing out to use cooked potato's instead of raw. I have been fighting to make good hash browns from scratch, and I always thought they were suppose to be raw when cooking. Mine always come out horrible. This is the first video I've seen to point that out. That was the problem. THANKS!!!
I finally learned the trick to grating raw potatoes. Before cooking rinse shredded potatoes under running water in a large bowl to get starch out. Rinse well then strain. Then dry well with paper towels. This is how they make the frozen shredded potatoes you buy at the store.
This is so fundamental, thank you! I made the mistake of practicing and playing with them they came out mushy and took forever to cook and soggy! Can't wait to give it a try!
Peel the potato, cook it in whatever manner you wish (microwave, oven or steamed) then let it completely cool and use a grater to shred. Works great! We used to do a case of potatoes in a chimney steamer back in the day, then cool them and make hash browns the next day. Thanks for the question, thanks for watching. Have a great day!
Thank You for the great video and information. When you cook the potato before frying, Do you cook it all the way? I would love to freeze them after shredding Any information would be fantastic. Again Thank You.
Yep. You can cook them all the way, then freeze them in a single layer on a sheet pan after you shred them. After they are frozen you can bag them up in a ziplock bag. Thanks for watching
I am guessing you are asking about cooking the potato before you shred it and cook on the grill. Yes it is better to cook the potato and cool it, shred it up and then fry it on the grill. Thanks for watching, I do have more breakfast potato recipes in my breakfast playlist check it out here: ru-vid.com/group/PL-wgDUDllTpSNeMTa2vXiGxWoUoLmvQ7U
Nice video. Thanks for the comparative "what not to do". What kind of oil are you using? About how long do you cook per side? Any estimate on grill temperature? I only wish that you talk a little more of what a good cook should do....give nutritional guidance. As we know , hash browns are just a small side dish to a good protein source. It has the nutritional value of a bag of potato chips. Obesity is running rampant, mainly because people don't understand what to eat or the proportion to eat. Thanks and keep up the good work. Hope you have time to answer my questions.
The oil is the same one I use in my "How to Cook eggs video" ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZzTv3vQNric.html The oil that I use in that video is pinned in the comment section along with a nutritional analysis. The grill temp should be medium heat, and the amount of time for how long to cook the hashbrowns depends on how crispy you would like them. I appreciate the fact that you would like to see more about the nutritional aspects of food, but I am dedicating these shows on how to cook and prepare food. There is plenty of information out there for people to educate themselves on being and eating healthy. I appreciate you watching! Have a great week!!
Thanks for watching. Great question-Here are some facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
Oil is used for a couple of things. It is used to transfer heat, to keep food from sticking, and for flavor enhancement. I f you are using oil, it is best to use a low in trans fats and has a good smoke point. If you are not concerned with the health side, butter is always good to use. Thanks for the question....have a great new year!
There still mix with cooked and uncooked . There only 1 place i found at a truck stop in Mississippi. That got the BEST Hash Browns, I ever ate! They was even better than mine> GOD THEY WAS YUMMY ~ i ask her what her secret was? She said she let them sprout over night, he heee How do you do that? The HUDDLE or WAFFLE HOUSE CAN'T EVEN MAKE THEM THAT GOOD
I appreciate you watching, here are a few facts of the oil I use Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0Show less
Can I add frozen diced potatoes and peppers to my hash browns while they’re cooking? Or when can I add them in? Would the frozen veggies make the potatoes mushy? When can I add seasonings to the frozen potatoes?
Yes you can add the frozen veggies to the potatoes, I would fry them to steam off some of the liquid first then add them and the seasoning to the frozen hash browns. Great question, thanks for watching.
Correct. Boil, bake, steam, microwave...whatever you can do to cook the potato...let it cool, shred it and start making the hash browns. Enjoy! Thaks for watching!! Have a great day!
This is the only video where they actually make diner style hashbrowns. Any other video that claims to do so, teaches you how to make fast food hashbrowns instead. Thanks John Politte!
Bake them until they are soft. Then refrigerate them till they are thoroughly cold. They shred better that way. You can use the microwave too! Thanks for the question and thanks for watching
@@ChefJohnPolitteItsOnlyFood I have a question on how to make fries crispy. I've tried cutting the pirates then rinsing off the starch and drying them completely before frying. Then I blanch fry them for a minute, remove from oil and let rest before refrying then until done. But I still do not get crispy french fries like if I'd buy from the store frozen ones. My oil is new and at between 350 and 375 degrees. Any advice would be much appreciated, thanks!
Great suggestion! Standard grill temp should be around 350 degrees, and you can check the doneness by lifting an edge and looking. Thanks for watching!
@@ChefJohnPolitteItsOnlyFood Thanks so much!! I will be selling breakfast burritos in East Los ANGELES. Specifically under the new 6th street bridge that is being built. Lots of hungry construction workers. I will start in a week. If you come by East L.A. contact me. I'll hook you up with a free Breakfast Burrito Brother! Lol.
That a great question. If you go to my egg video at ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZzTv3vQNric.html you can find out all about what oil I use in these videos that I do in the kitchen. I left a detailed description in one of the topped pinned comments. Thanks for watching andhave a great week
Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
Thank you Chef. It will be my kitchen tomorrow and I will be making perfect, pan fried hash browns. I know our guests will be so pleased. I have two jobs cooking in two separate restaurants. One is a breakfast joint and the other is a bar & grill.
Well I tried the skillet method and it was a great success. However, it was such a hit the lead cook got so mad and jealous. Now I can't make them in the skillet anymore. I have to do them only his way from now on, even on days when I run the kitchen by myself on his day off.
Opps sorry Chef pressed wrong key for the beginning of my comment below. Guess I need a new pair of glasses lol. Please disregard. lol. So I will try to ask my dumb novice questions again. If you want to make hash browns from scratch what potatoes do you recommend, Idaho, russet ect. Are some types superior to others. Also Do you boil the potatoes first till they are semi cooked or do you put them to a grater when raw. This was again a excellent. Video and I bow to your expertise. Chef do you have the perfect formula to produce a great baked potato with the skin that's crispy. Please consider a video lesson on that topic please. Cheers
I would recommend a russet potato for the hash browns. Cook fully, then cool, peel the skin and shred. Never grate and cook raw potatoes...too starchy. My advice for a baked potato is that you never pierce a potato, that turns it into a steamed potato, because you have created a vent for the steam to go through and cook the potato, baked should be baked. NO HOLES
It's Only Food w/Chef John Politte thanks for the advice Chef concerning baked potatoes. In your opinion what's the ideal oven temp 450 or 400f. Also how long does one leave it in the oven. Finally are you a proponent of rubbing potatoes with oil and sea salt. Or just pop the potatoes in oven as is. Thank you for your patience. Cheers
350 degrees, if you get too hot the spud will explode. Length of baking depends on the size of the spud, I have seen all types of preparation from sea salt to foil wrapping. I am not a proponant of any method, feel free to do what you like or experiment with all methods
It's Only Food w/Chef John Politte ok chef thanks for the precious info. To recap no puncturing potatoes and the rest is just personal preference but keep it simple. Will let you know how it turns out by not puncturing skins and baking at 350. Cheers
Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
Dude this video was so informative. All the other hashbrown videos are from blogger DIY bitches. I made some frozen hashbrowns with cheese and butter and they turned out restaurant quality! Thanks!
Here's the issue. We all know we can buy a bag of hashbrowns from the freezer section and they come out great. How do you grate your own potatoes and make them come out as good?
Usually how it's done is we steam peeled potatoes and cool them overnight. Then we send them through the attachment on the mixer that shreds them. The reason the potatoes are cooked or steamed is that if you don't, the hash browns tend to become very starchy and cook too fast, and don't brown up the correct way, You can do the same thing at home just by microwaving a couple of spuds, let them cool, and run them through your box grater (carefully) and cooking them up in a pan or grill like I showed in this video. I also have a great video on how to make home fries which applies the same methodology right here at this link-ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1vLdTahkRMk.html. I appreciate the question. Have a great Thanksgiving and thanks for watching
I am a sucker for knowledge, and you have plenty to share - and if i learn/use something that I later rely on when filming i will make sure to mention where i got the info :)
