Try popping them in your toaster. I have to adjust the time (sometimes have to pop them back down a time or two to get the right oneness). It's a little trial and error on toasting time with each toaster but you will get it down quickly.
@@Kingfisher1215 the fat/oil already present in the frozen versions doesn't risk a fire? I can picture the fat dripping, smoking and catching on fire, but maybe I am missing something here?
@@JohnCoffeeJr food taking time to make isn't the issue. Claiming it takes 15mins when it really takes over 2, hours. That's a big difference for people short on time is all lol
@@wofl447 My whole point is, if you have 15mins to make something for a quick meal, this won't exactly work will it? Because you need 2 hours to freeze it first.
Him saying "Hey everyone, I'm Ethan a home cooking nerd-" and not following it up with "who likes to find better ways to cook and share them with you." threw me off super hard.
Maybe he gave up. He found enough better ways too cook at home and shared them with us, and now he dropped the ambition to find more. The end of an era.
I haven't tried this recipe yet, but one thing that I discovered when shallow/ pan frying is to use ghee instead of oil. It REALLY enhances the flavor of the salt and potatoes, it doesn't overwhelm them with an oily taste, and it gives a nice butter-fried texture without browning or burning like regular butter would.
@@lurklingX Good quality ghee has an unrefrigerated shelf life of approximately forever, you might have gotten a cheap brand with milk solids left in that went rancid
While I'm not sad to learn how to make hashbrowns, I wish there was a channel that would seriously evaluate the difference between home-cooked from scratch, home-prepared from the grocery store, fast food restaurants, and slow restaurants. Hashbrowns are the perfect example of a food that you honestly may as well just buy from the grocery store since homemade adds basically nothing but several hours of prep, and are not particularly more expensive. As much fun as it is making food at home, I feel like it can get really self-indulgent sometimes when you're choosing to spend half a day prepping food that you won't enjoy more or spend less on than just going somewhere and buying it.
Hey! I agree. It's one of the things I kinda dislike about Ethan as a content creator is his insistence on home cooking and making things better AT HOME. He soured on me a lot when he made the video arguing against adam ragusea too, where he kinda ignores the main premise of Adam's video which is the practicality of deep frying at home vs it's costs. Adam makes videos which may be more taylored to your preferences. He is to mine.
@@silentj624 the issue is whether the cost, time, and nutrition rival that of what you can buy already. For hash browns based on some comments some people can easily buy these while others have no way of trying these other than cooking. For some people they enjoy cooking, for some they can’t experience this without cooking, and for some it’s cheaper to cook but for others it’s either too long, not cheap enough to justify, they don’t care for the food enough to cook it, or they just don’t want to cook it. Almost all of those are completely valid (not wanting to cook is sort of valid but has some issues to it as in the long run cooking is cheaper, albeit not using these kinds of recipes always. A lot of slow cooker stews, cheap meats, hunting for cheap stuff or bulk at places like Costco or winco or something like that, and getting cooking tools from the dollar store and other cheap places for example is what a lot of cheap eating/cooking is). Also you should learn to cook as the stuff you make usually has better nutrition although it is probably worse for the environment (because the actual impact of cooking your individual meals, times however many people are doing it in the world, is worse than making lots of food using the stuff businesses use, which leverage economy of scale that allows for more efficient cooking). Overall people do enjoy what they cook but not everyone can cook at least this kind of stuff based on time, money, or availability of resources.
I'm from Germany and I always thought that hash browns were brownies with weed inside. In German "Hasch" is like the weed's rasin or something. Now I know not everybody in america smokes or eats brownies with stuff inside lol
yeah we have “hash” as well, a weed based product that is likely the same as what you’re referring to from germany. the hash in hash browns is unrelated, and is derived from the french ‘hacher’ which means to hack or chop
i always thought the same thing :D The german word for it is "kartoffelpuffer" (potato fritter) or "reibekuchen" (grated cake) which both are kinda good at describing what it is but also not perfect.
Generally in (American) English, hashbrowns referrs to some form of fried or griddled potato product. There are many variations. We also have a food called just "hash," which is a chopped up mix of various things, usually including meat, potatoes, and some kind of vegetable like cabbage or onion. It is often made with leftovers. But this dish is much less common than it used to be.
The intriguing thing is... In my school there actually are people that sell brownies with weed. For obvious reasons I didn't try to learn more about it, but I'm almost sure it's an actual thing
A lot of comments are saying how long these take, and I have to say honestly after making this recipe a few times, you can make them completely from start to finish in about 40 minutes. I learnt quickly you don't have to leave them to freeze or cool and you don't have to peel the potatoes and you still end up with great hash browns. I've started making these for breakfast more often than I'd like, they're so addicting. I also add a bit of msg for that classic McDonald's flavour, if you have it, I'd defintiely reccomend it.
Ethan, I am very gratified that you have found your niche. You are doing great and one of the best things about your channel is your citing of your sources of information and inspiration.
@@Cringemoment4045 ah the babish way. "If you ask me the best potatoes are homegrown so take out a loan and buy a farm. Get some cows too while you're at it to make your own dairy products for these cheesy fries"
The amount of work you put into a 7:50 video shows how much you love and care about cooking and teaching us. Love your videos dude, keep up the great work !
Something I always appreciate from a home cooking channel is showing us ways to do things without expensive appliances to do it. The, fact that you, make mince by showing us out to, finely chop up meat, or use a grater as opposed to a food processor I really appreciate a lot as when I started out cooking 90% of the time I would look up a, recipe for something I wanted to cook they'd have some rediculous applience I had to go spend $100+ on, vso thank you Ethan. I, really truly appreciate it.
Just came across your channel and made these. Safe to say the crunch and overall texture is rather better than the McDonald's hash brown. I eyeballed the heating temp and somehow it worked out. Absolutely love it !!
This is a thumb’s up hash brown cooking video. 👍👍👍. My suggestions: after you grate the potatoes and before you squeeze out the water, put a half teaspoon of salt on the potatoes to draw out the water. When you form the patties, fill the entire tray with the hash browns, press down on the hash browns potatoes with a second tray, freeze for two hours. And before they completely freeze, cut the hash browns with a knife into 3 by 4 rectangles. Then let the hash browns freeze completely. You could strain the oil in one step by putting a paper towel in the metal colander after you par cook the potatoes. Thank you for your video. 🙏🏽😊😀
Your straight forward explanations, while also showing the results of your other tests are absolutely fantastic. This right here is the perfect style of instructional cooking videos. I immediately subbed.
Whenever I have trouble with a recipe and I see you did a video about it, I am relieved. I really appreciate you taking an analytical approach since I know every step is there for a reason!
is he your guy? cute! anyway, it isn't a hash brown, it's male facial hair. men (some men) can grown hair on their faces, and this man chose to do that here. hope this helps!
This method looks terrific, and I am eager to try it. That handheld shredder looked horribly tedious, so I am going to use the food processor instead. Incidentally, I am a recently retired Army infantry officer, and I am trying to teach myself the delicate art of cooking. Your videos have become invaluable to me. They are invariably detailed, precise and expertly presented. You do good work, and I thank you.
Wow! I was shocked by seeing how much effort you have put in the whole process, I was really looking for a video like this, but I didn't expect to get all those different samples at once and in such a short video. My gratitude. I love potatoes.
I'll say this one, I'll say it again; I love your format and how you follow the scientific method. Question, research, hypothesis, test, analyze, re-try, conclusion. Thank you for your content. Don't always agree with the outcome, but I always learn something and will continue to watch. You're definitely talented, please keep it up. :D
@@mitchtavio the oil that you gonna eat in mcd is probably 10 times darker than yours when you cook that at your home by yourself, which is "better" in terms of healthy. but yeah in terms of "faster" i guess it's a bit argumentative context
From Fahrenheit to Celsius, it’s Fahrenheit take 32 times 5 divided by 9. However, you would have to round it up to the nearest 10th since ovens can’t do temps like 176C for 350F.
@@DaveDVideoMaker if you think one tenth of a degree celsius is gonna make a difference when ovens are routinely off by more than that just naturally, I don't know what to say
Few things because this is Polish dish: You can grade few potatoes on small grid Leave some water Add onion (generally grated but I like them chopped) Add egg Add some starch for consistency You can also add some dill
@@terrymiller111 there are 2 kinds of cholesterol, the "good" kind that you get from exercise, and the "bad" kind that you get from saturated fats. Look up HDL and LDL. Unfortunately, a walk can only undo the calories consumed, not the damage from the oil.
@@monkeymamaa plus I doubt that “a walk” will be able to burn off the calories in a double-fried hash brown. That being said, it’s okay to enjoy unhealthy food once in awhile.
Man, this guy is a 100 gift to all of us, a true blessing for sharing his talent for flavor cooking! Please keep doing what you do, allowing us to be better at creating experiences at home in the kitchen versus being subjected to the same boring restaurant foods while saving some cash.
Just found your channel and I cant thank you enough for your very through explanation in each step. Sometimes I'm thinking about the other way to do something in some steps but you managed to always show the different outcome if we do different method. I really appreciate your hard work and efforts that you put into your videos!😊
You can also add some spices when you form the potato grated shapes since your making it at home anyways! (chili, garlic, cheese, whatever you want!) I also find it fun to make cool shapes when making them myself (dinosaurs, squares, triagles with my onigiri stamp thing, a sushi form would work too instead of a bowl) Question: Is it possible to bake/fry them in bulk, freeze them, and reheat when you want them? how long would they last in the freezer?
think its possible, usually potatoes are storable in the fridge for like 2 months, at least for me they dont seem to be lasting longer haha, then again i have store bought ones that you prepare in the oven.
This is great! We grew our own potatoes this summer and love this style of hash brown. Going to make some to freeze for future use. Thanks for posting. The directions were very easy to follow for anyone who is just starting out in the kitchen. I used to own & operate my own restaurant but made my hash browns differently. I’m looking forward to doing this recipe with my partner as he expands his knowledge in the kitchen at home.
this is amazing! the ingredients are very easy to find and not a lot, the steps are simple, and you gave out the reason/infos for every step u did!! thank you very much sir
I might try this... I love how you explain each step and what happens if you do some things differently. I don't like crispy hash browns so I will definitely skip the water straining step and probably boil them but its great to know what to do!
I've never had hash browns in a restaurant, but I didn't know they didn't contain onion. I've always made them with, for extra flavour (more like rösti)
Thanks for the recipe. I tried out yesterday, only change I made was to microwave the potatoes to part cook them instead of cooking in low temperature oil. Seemed to work quite well and end result very satisfactory.
so much prep for a hashbrown. i just straight up grate them mix in a tiny but of oil and make thin patties. takes 10 minutes start to finish and they are really good and look homestyle af. and i can cook my eggs while im at it. a legitimate quick meal
I would recommend putting your frozen hash browns in a George Foreman style grill with the lid closed (so it cooks from both sides). I usually have a bag of (supermarket) hash browns in my freezer and when I have a craving, I can have mine crispy in under 5 min. btw. yours do look delicious, but picking them up at a drive trough is waaaaaaaaay faster.
Great recipe, thanks! Can I suggest you lay food objects for frying away from you when putting in the pan rather than towards you so that splashes do not catch you?
Wasn't Ethan the same one who said deep frying isn't that bad, in response? But anyway in my experience, deep frying is okay in our place cause we have a (semi) outdoor kitchen
We have something similar here in eastern europe. What my mother used to do when she made these was add a bit of vitamin C to the potato mix so it doesn't turn that odd gray color.
This is an actual doable recipe. Joshua Weissman's video was so bad. He was pretending that the McDonald's hashbrown was god awful, and used duck fat for his version??
Josh kind of let his success get to his head, he's the same guy who taught us complicated recipes without fancy ingredients, and now he barely ever makes a video without a core ingredient being Zeus' fricking genitals.
His "But Better" series is literally just him trying to dunk on popular food items. It's not a recipe series for home cooks. He spent $50+ just on cheese powder for his Doritos video.
@@irefusetodie It's why I find Ethan to be a lord and savior tbh, I like Josh but Ethan has helped me with cooking much more than any of Weissman's b-rolls could ever hope to
nah it's just that his time in the gourmet restaurant business has left him with the inability to use normal ingredients. also yeah he greatly over exaggerates how bad the fast food versions are. but his other recipes are fantastic like his pecan pie and that salmon recipe he posted a couple months ago.
Instead of boiling it in oil i used water anyways and it's still in the freezer but i'm going to fry it on the air-fryer so i hope it will turn out good And i actually added like 5 different types of sauce in this thing so for my first time making and even trying a hash brown i think i did a great job
@Minwon Jang eh, that's precisely why it hardly makes sense for a cheap fast food like this, it's slightly better and cheaper while taking 300% of hassle, work and time, just the play around with oil and washing up all the container makes this not worth
if you bake them, use convection if you can, the oil you impart during the poaching (ish) is more than enouh to fry them no matter what process you use after frozen. if you want them to come really crispy out of the oven, a small pad of butter on each one to melt during the baking process really helps the Maillard reaction out quite a bit.
I use a salad spinner to dry the shredded potato, makes fast work of it if you lightly salt it. I like the spinner because it doesn't compress the taters.
The reason why you rinse the shredded potatoes is because if you do not , then the starch left on them will turn grey (like you will see at the 4:00 minute mark). Also if you rinse off the extra starch you will be better for a diabetic. If you cut into an Idaho potato and let it sit for about 5-10 minutes without rinsing, you will see they will start to turn grey/black. That is extra starch. So yeah, rinsing is an important step.
I also did some experimenting with hash browns awhile back, and I found that par-cooking in the microwave gave awesome results. Wondering if you tried that method? It comes out a little less greasy than doing it in oil and it's great at evaporating moisture. Also it makes them really sticky and eliminates the need for any additives for forming them, not to mention it's super easy.
@@kuge96879 So I have made this a regular method in my kitchen and I do it fairly often, but I don't really have any precise meausurements. The time is going to vary by how much potato you use but generally I'll do 1-2 potatoes for about a minute and a half, then stir and put them back in for 30 seconds at a time just until they start to get sticky enough to stay together with nothing else added.
Here’s a tip for a quick McHashBrown knock-off, Cavendish Farms frozen onion hash browns in an air fryer, but since Cavendish is such a big potato supplier they may not even be knock-offs.
You can also throw the potatoes into a salad spinner to remove the water. I saw a video where In-and-Out uses a commercial grade spinner to dry their fresh cut fries, and applied it to my hash browns. Nice.
‼️‼️🙂🤗 Mr. Ethan Chlebowski thank you so much for taking time in sharing your delicious recipes with our wonderful world. They are super fantastic 🤗🙂‼️‼️
I can use this recipe with russet potatoes from a local organic grower, choose my high-quality peanut oil, prepare and cook them without additives or preservatives in the sanitary conditions of my own kitchen. And teach my son to cook. Thanks!
There's less shite added to these ones and it's always more satisfying making your own imao. They're very easy to prepare in batches to eat through the week.
Yuuummm! I add some bacon, scrambled eggs , mushroom and some colby jack cheese to mine. Or i go western with ham, onions, peppers and cheddar. I just mix it in before freezing. For the eggs i just scramble, break into bite sized pieces and carefully fold into the potatoes before freezing. The egg tends to get a bit overdone so only scramble until it just holds together. Its a great way to have a complete breakfast on the go. Im hungry just thinking about it!
Thank you for sharing with your test because most of us watch the videos of the chief and they are perfect but in the same time he have imitate them well and we don’t know where is the problem
Save yourself the trouble of all of this and go to walmart and buy their great value hash brown patties. $2.24 for 10 of them, 10 minutes in the air fryer, and they're amazing. A little thin but that just means more crunch, and great value potato products are surprisingly very good flavor wise for being Walmart's in house brand. No cleanup at all as they dont even leave oil or crumbs in the air fryer. Way cheaper than going to McDonalds, and doing it by hand and working with so many potatoes and oil is way more work and cleanup, and might only be marginally cheaper when you add up all the little costs along the way.
This guy's awesome. I like that he gets right to it. Sometimes it get's annoying when people talk and talk and talk when I'm just wanting to get to the cooking! lol. He's really good at showing and explaining directions too. Mine turned out great!
I grate potatoes and salt them heavily. The salt pulls internal moisture greatly in short order, just put them over a bowl in a collander. Rinse and wring them then cook, seasoning as you like. They'll be super crispy this way.
According to McD's website they use "natural beef flavor [wheat and hydrolyzed milk]...), salt, corn flour, dehydrated potato, dextrose, ..., extractives of black pepper." So the big missing taste difference are probably beef and pepper. If you added some sort of beef bullion paste and finely ground pepper to you first cook or your cornstarch binder that would probably fix it. I'm thinking that perhaps they used to do the one of their fry steps in beef tallow (like the french fries) and needed the beef taste after they changed to canola oil.
Omg these turned out so good! It was a little bit of time and effort but totally worth it! I’m a hashbrown snob and let me say these were perfection! Crispy and crunchy on the outside and heaven in the inside. I made the patties a little thicker than McDonalds and glad I did. Turned out Wonderful! I plan on making more to keep in the freezer for guests. I’ve bought and made every hashbrown there is, and these were another level of goodness. I did the deep fry in vegetable oil and did soak my shredded potatoes in ice water prior to par-cooking but everything else I followed recipe exactly. Thanks for sharing such a great recipe. Best hashbrown I’ve ever had!
Great video but there's a McDonalds closer to my house than a grocery store and hash browns cost a dollar thirty. Plus, I doubt they are healthier at home. Still, it is impressive how close you got!
A lot of grocery stores sell premade, frozen packs of these hash browns for almost as cheap as fresh potatoes. If you don’t mind getting your toaster dirty, you can drop a couple frozen ones in and toast them 3 times on high (non-stop) They really are faster, cheaper, and better than McDonalds because a lot of the oil drips out the bottom, and from freezer to plate only takes about 5 minutes… also they’re like 20¢ each when you buy a box.
