Your channel is my all time fav. Wish TH-cam allowed photos in comments, so I could post a picture of the hash brown omelets I made after watching your video on it (with ham, peppers and onions). It was LEGEN...wait for it...DARY. LEGENDARY!!! 😄
I know this a year old but just subscribed....but mashed potatoes pancakes are the stuff. Most recipes are" leftover...mashed potato pancakes", but there's never leftovers for that. Have made these for 12 peeps at a time. I just boiled taters on gas grill, and 2 Pit Boss smokers, on the lake with the grate opened up. Whipped them up the night before and had different batches due to food allergies. You should do a vid on this!
Put the chopped Russets in water to keep them from turning brown and wash the starch out of them until the water loses it’s cloudiness. Dry them really well before cooking. Probably taste considerably better. I have to agree with you on the dehydrated hash browns being the favorite. We sometimes like to add some caramelized onions during the cooking process and then top them with cheese melted in under the broiler.
you should parboil the russet potato until they are fork-tender but not falling apart. the let potato cool down in ice water bath to stop the cooking process or run the potato under cold water. Or, let boiled potato cool down complete and refrigerate to be use the next day. The potato will shred easily, using either a food processor, a Mandoline Slicer with a julienne blade or box grater and and season the potato before fry up.
Great comparison Cook ! 🍳 all the home fried needed was onions & bell pepper, oh 😋 Yum...The hot tip is make those from baked potatoes, like your potatoe pancake. I always bake a few extras with my Steak fry. You can never have to many Potatoes 🥔 a very versatile veggie...ff 👍😎
Microwave your russet potato for about 3 minutes the day before and put in fridge. Dice then put in a bowl and add oil to get them coated then cook. The inside won't take as long to cook and the outside will crisp better.
I’m new to the channel and really enjoying the content, so I’m catching up on the backlog. It would be really helpful (for me, at least) to know the surface temp of the griddle during your various cooks. In this video, it was medium heat, for example, but medium might be a different surface temp depending on the grill, indoor/outdoor temp, wind, and so on. This is by no means a criticism, I’d just love to make a lot of this stuff, and knowing that the cook temp is 350 or whatever is something that’s easy for me to gauge and reproduce with an infrared thermometer.
Instead of baked potatoes, leftover mashed potatoes work great, just mix in some finely chopped up onion and brown on the griddle. was a favorite growing up.
for the russet potato you need to get a mandoline slicer that has a julienne blade for example the OXO Good Grips V-Blade Mandoline Slicer with four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm and comes with 4 blades: straight and wavy blades for straight or crinkle cuts, and julienne blades for French fries or fine julienne strips.
Is this inside your garage? Is this safe to do, any tips? On the Blackstone itself it says not to use indoors but I have seen multiple videos of people cooking in the garage with the door open
If you put some onion in the diced potatoes it will make them better. And if would mix an egg and some crackers in the potato cakes and just enough crackers to thicken it up
Another question! Why all the packaged frozen stuff. You said you were a line cook, surely you know the reality of using fresh veg and fresh produce. Half the fun in cooking is prepping your own stuff. Apparently the Black is not a favourite to cold foods.
Your channel is my all time fav. Wish TH-cam allowed photos in comments, so I could post a picture of the hash brown omelets I made after watching your video on it (with ham, peppers and onions). It was LEGEN...wait for it...DARY. LEGENDARY!!! 😄
Best comment ever
Yum! Thanks for sharing.
I just need some fried onions with my hash browns.
Came here from TikTok. Was not disappointed.
Thankful
after watching this channel i decided to buy some dehydrated potatos and butter and the bunch of groceries on the list👍🏼 Happy Hash Brown Day
Markus let us know how it goes
I know this a year old but just subscribed....but mashed potatoes pancakes are the stuff. Most recipes are" leftover...mashed potato pancakes", but there's never leftovers for that. Have made these for 12 peeps at a time. I just boiled taters on gas grill, and 2 Pit Boss smokers, on the lake with the grate opened up. Whipped them up the night before and had different batches due to food allergies. You should do a vid on this!
Thumbs up, Thanks for sharing 👍
Thanks for watching!
Put the chopped Russets in water to keep them from turning brown and wash the starch out of them until the water loses it’s cloudiness. Dry them really well before cooking. Probably taste considerably better.
I have to agree with you on the dehydrated hash browns being the favorite. We sometimes like to add some caramelized onions during the cooking process and then top them with cheese melted in under the broiler.
Why would you wash the starch out? You never cooked have you ?
The starch gives you crunch
@@seanodeli7031 Do the research. I’ve only been cooking for six decades, or so, and still learning. How about you?
And you did an advanced course on hashbrowns! Awesome, thanks for the video.
I use baked potatoes from the night before. Put potatoes in the fridge for the night then in the morning grate then. Yummm hash browns also
That sounds so good.
you should parboil the russet potato until they are fork-tender but not falling apart. the let potato cool down in ice water bath to stop the cooking process or run the potato under cold water. Or, let boiled potato cool down complete and refrigerate to be use the next day.
The potato will shred easily, using either a food processor, a Mandoline Slicer with a julienne blade or box grater and and season the potato before fry up.
I love watching you cook. I want to get my own Blackstone Maybe not as big as the one you use.
Bake your potato then smash them on the griddle. Brown on both sides
Thats a killer way to do taters.
Just tried it and they turned out amazing, thank you
Great to hear!
Awesome!!
They all look good to me. Love me some hash browns.
All look great..but is that one way 6 different kinds.
Great comparison Cook ! 🍳 all the home fried needed was onions & bell pepper, oh 😋 Yum...The hot tip is make those from baked potatoes, like your potatoe pancake. I always bake a few extras with my Steak fry. You can never have to many Potatoes 🥔 a very versatile veggie...ff 👍😎
Microwave your russet potato for about 3 minutes the day before and put in fridge. Dice then put in a bowl and add oil to get them coated then cook. The inside won't take as long to cook and the outside will crisp better.
I think I will try this. Thank you
Fork the potato before you put it in the microwave, releases the steam. Will have to try these recipes out.
The way I'm smiling you wouldda thought I ate um. Great vid because you present so well. Put some over eay eggs on mine please! 🧡👍
Definitely gonna help my hashbrown game! I always flip way early. And probably don't use enough butter. Awesome vid Robbie!
Thanks Ben
Stop !! I’m so trying the potato cake
The mash potato patty we call them potato pancakes if you add an egg to your mash potato it will hold it together. Thanks for all the examples
Thanks for the idea. Also thanks for watching
We call them potato cakes
I was hoping you would rank the different types?? What is your favorite?
The dehydrated hands down
I’m new to the channel and really enjoying the content, so I’m catching up on the backlog. It would be really helpful (for me, at least) to know the surface temp of the griddle during your various cooks. In this video, it was medium heat, for example, but medium might be a different surface temp depending on the grill, indoor/outdoor temp, wind, and so on. This is by no means a criticism, I’d just love to make a lot of this stuff, and knowing that the cook temp is 350 or whatever is something that’s easy for me to gauge and reproduce with an infrared thermometer.
Just subscribed great tips on the hash browns
Thanks for the sub!
Use left over mashed potatoes for the potato cakes
That’s a great idea thank you
Yeah real butter tastes better
Instead of baked potatoes, leftover mashed potatoes work great, just mix in some finely chopped up onion and brown on the griddle. was a favorite growing up.
for the russet potato you need to get a mandoline slicer that has a julienne blade for example the OXO Good Grips V-Blade Mandoline Slicer with four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm and comes with 4 blades: straight and wavy blades for straight or crinkle cuts, and julienne blades for French fries or fine julienne strips.
Honestly you thought the Mashed Potato Cakes with Sour Cream and Cheese ...WASN'T going to be the Best?
Is this inside your garage? Is this safe to do, any tips? On the Blackstone itself it says not to use indoors but I have seen multiple videos of people cooking in the garage with the door open
Have you tried grilling those frozen hash brown patties? The rectangular ones?
If you put some onion in the diced potatoes it will make them better. And if would mix an egg and some crackers in the potato cakes and just enough crackers to thicken it up
Just got a blackstone for Mother’s Day!! Had to subscribe to your channel because I follow you on Tik tok
That’s awesome. Thank you
Will this work on a grill at home
Hey I like channel keep up the good work
Thanks Nick.
Thanks
Your welcome. Thanks for watching.
Do you hydrate the dehydrated potatoes first ??
Yes sir
dehydrated is most expensive
Love the video. Have you ever tried freshly grated potatoes?
Yes I have but haven’t had good luck with them. Have you done it this way before?
@@truenorthcafe5090 No but I was going to give it a try. My dad used to always make them when I was growing up and they were great.
@@joelrooks389 let me know how they turn out.
I do. Medium heat, one pad of butter. LEAVE ALONE for 10 minutes. Flip, cook another 10 and you have crispy outsides and cooked-through inside.
I was hoping you would grade your own has brown’s
Maybe next time
Is there a reason u don't use clarified butter instead of regular butter??
Another question! Why all the packaged frozen stuff. You said you were a line cook, surely you know the reality of using fresh veg and fresh produce. Half the fun in cooking is prepping your own stuff. Apparently the Black is not a favourite to cold foods.
Which were your favorite?
The potato cakes where awesome. We normally have Hungry Jacks when cooking breakfast
Can you show us how to cook a ribeye steak...please and thank you
Has anyone ever said you kinda look like Todd from breaking bad lol no offense it’s just funny
Ha no, I checked it out. I kinda do.