I like that you actually make these recipes practical for home cooks, most other “fast food improvement” recipes go crazy with the ingredients and it’s really off-putting for most people
Absolutely. The Josh Weissman version of this was soooo obnoxious. First he hams it up pretending the McDonald's version is inedibly disgusting. Then he spends the whole day doing a duck fat confit potatoes.
@@bertcertain6982 yeah, who would ever even make that? The whole point of fast food is that it’s cheap and fast, and that whole process takes both of those away
Joshua weissman has some good recipes but overall he's become incredibly annoying. I really like how Ethan makes his videos, whereas I cringe at Joshua's
I liked the comment I saw under a Internet Shaquille video: "You're like Joshua Weissman but less punchable, keep it up" and I think the same applies to Ethan. No hate for Josh though, his videos just aren't my cup of tea.
I'm a professional chef and I've gotten pretty good at making breakfast items over the many years I've been in the game. Some may look down upon it, but I believe you can get a very similar product even faster and without deep frying if you microwave your grated and strained potato for about 5 mins or so and then finish pan frying with a little vegetable oil at like a low to low-mid heat. I have used this method many times if I need hashbrowns on the fly.
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?
I love when the little "real-time" clock pops up in the corner like at 5:06. I've never seen any other cooking channel do that. Not only is it a cool aesthetic choice, but it really reinforces your theme of adapting things to the home cook by showing how long each step takes and giving a sort of schedule for the recipe. Great stuff, man!
Ah, I actually never noticed that! It really is a good detail - I wish it was in a bigger font to make it more noticeable! Perhaps more transparent too so it doesn't detract from the video? Or maybe a list of all the times at the recipe link would be really helpful!
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
@@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.
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.
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.
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 !
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.
The people complaining about the prep time somehow missed the very first sentence of the video. Its telling you that you can eat hashbrowns in 15 minutes TOMORROW MORNING if you do the preperstion process he lays down today. Very simple and straightforward video and there is no misleading whatsoever as some people claim
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.
@Roman von Ungern Sternberg that’s a very unique and interesting perspective that aliens are intergalactic culinary elitists, how did you come to that conclusion?
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
A regular food blog would just tell you how they think you should cook them, whereas Ethan gives us options based on circumstances. Deep frying for taste, shallow frying for speed, oven for quantity.
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
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 !!
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.
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!
@@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"
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
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.
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.
I am an avid cook and love coming up with my own recipes and of course going by other recipes as well. But for the longest time I have been wanting to make homemade hash browns like McDonald's thank you so much for making this video.
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.
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.
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.
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.
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.
@@smithmister16 bro i work in a kitchen, and i can cook a whole carbonara from scratch (minus the sauces obvisouly those are done before hand) in 10 minutes, you just dont know lol.
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. 🙏🏽😊😀
‼️‼️🙂🤗 Mr. Ethan Chlebowski thank you so much for taking time in sharing your delicious recipes with our wonderful world. They are super fantastic 🤗🙂‼️‼️
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!😊
ethan, always appreciate that you TEST THINGS, man. it sets you apart. and also saves me time and money because i literally think this way. you answer questions i know i'd have. YOU ARE FOOD SCIENCE. thanks! :D
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'd like to see a taste test between these and those McD's style hashbrowns you can get frozen and pre-seasoned at the supermarket. This looks like a great dish, but in terms of convenience, it'd have to be a pretty big flavor upgrade for me to add this into my meal-prep ritual
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.
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 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.
I’m here for this, and I appreciate the diligence and effort. I’ve gotten accustomed to the Trader Joe’s hash browns, brushed with a little oil, sprinkled with good salt, in the air frier for 10-12 minutes at 400.
Thank you for doing this recipe. We have multiple major food allergies in the family so have to cook everything from scratch. Stuff like McDs hash browns are missed by some of the family. I'll have to sub for corn starch bc we can't eat wheat or corn but that's easy 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)
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!
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!
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
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.
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
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
@@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.
I'm so glad I found this recipe - so many recipes I found included eggs, but I don't want to use eggs. These look great! I want to make some breakfast "crunch wraps" and thought a crispy hash brown would be a great way to get that crunch.
@@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
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
Hashbrowns come in all sorts of shapes too. Currently my favorite use for them is in breakfast burritos. it gives a nice textural contrast to the eggs.
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.
Thanks for sharing. I appreciate how you tried variations and shared the results with us. It may take time to prepare these. What we forget is the amount of time it takes to drive to your local restaurant. And the taste! It may not be exact, but I'm sure it's a lot better tasting than all those preservatives.
@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
Yes, because if you boil for the same 6 minutes as the first fry, you will be left with a kind of potato paste. Suggest that you blanch in boiling water for about 90 seconds and then force cool them to stop the cooking process. Then add the salt and cornflour/cornstarch and carry on with the recipe.
@@0.001mm_tolerancy yea no, it's not Washing your damn dishes is not difficult I prefer iron over non stick pans Non stick pans are shit and don't even do what they advertise. It's easier to keep many things from sticking in iron than in those garbage copper colored aluminum pans
I really appreciate all the tests that show us what it looks like to do it differently so we know what changes really make a difference.
My pleasure, I will always make a point to show the differences whenever possible!
@@EthanChlebowski thanks, I love ur content
Yeah showing the difference between frying and baking is really cool
@@EthanChlebowski one of the best parts of your videos. Thank you for all you do
Read a book stop watching these videos. This guy is absolutely inept and feeding you false info!
I like that you actually make these recipes practical for home cooks, most other “fast food improvement” recipes go crazy with the ingredients and it’s really off-putting for most people
Absolutely. The Josh Weissman version of this was soooo obnoxious. First he hams it up pretending the McDonald's version is inedibly disgusting. Then he spends the whole day doing a duck fat confit potatoes.
@@bertcertain6982 yeah, who would ever even make that? The whole point of fast food is that it’s cheap and fast, and that whole process takes both of those away
Joshua weissman has some good recipes but overall he's become incredibly annoying. I really like how Ethan makes his videos, whereas I cringe at Joshua's
I liked the comment I saw under a Internet Shaquille video: "You're like Joshua Weissman but less punchable, keep it up" and I think the same applies to Ethan. No hate for Josh though, his videos just aren't my cup of tea.
@@gennariello8003 plus he admits to having a big ego like it's a good thing
Tried making this for breakfast, now it's dinner time already xD
l9
Baaaaaaahahahahahahahahahahahhaaaaaaahahhahahhahahaaaaaaa.
Hahaha
Buhaha haj
@@armanditoperez3398 I see what your did there
"What if I told you you could wake up tomorrow morning at 7am"
Yeah you lost me there 💀
Seriously. I'd be more realistic if it was "What if I told you that you could come home drunk at 3:00 am..."
Fix your life.
@@Greyreal. people have different schedules tough guy. Not everyone worships self help bros.
@@Basomic U good bro ?
what if I told you you could roll out of bed at the crack of noon on your 31st birthday and eat half a bag of dry Reese's Puffs, alone
I'm a professional chef and I've gotten pretty good at making breakfast items over the many years I've been in the game. Some may look down upon it, but I believe you can get a very similar product even faster and without deep frying if you microwave your grated and strained potato for about 5 mins or so and then finish pan frying with a little vegetable oil at like a low to low-mid heat. I have used this method many times if I need hashbrowns on the fly.
Thx
This method has to cut the calories in half. There was no way I was going to par cook them in low temp oil first.
@@MrFurious176 ya the deep fry step is a no go for a lot of us
The mess alone makes the oil version not worth it. Par boiled in water works fine.
Thanks, I will try this.
I get these frozen at my grocery store for like $2.50 for 20. I just put them in my airfryer for about 8 minutes, while I'm making eggs
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 you are a genius
@@Kingfisher1215 have you tried potato waffles in the toaster too 👌👌👌😋
@@Kingfisher1215 You are a genius. The less oil I have to use the better. Trial an error in the kitchen never bothered me. That's how we learn.
@@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?
I love when the little "real-time" clock pops up in the corner like at 5:06. I've never seen any other cooking channel do that. Not only is it a cool aesthetic choice, but it really reinforces your theme of adapting things to the home cook by showing how long each step takes and giving a sort of schedule for the recipe. Great stuff, man!
Ah, I actually never noticed that! It really is a good detail - I wish it was in a bigger font to make it more noticeable! Perhaps more transparent too so it doesn't detract from the video? Or maybe a list of all the times at the recipe link would be really helpful!
I wish he did it a little bigger becuase i didn't see it at first, even after you pointed it out. Maybe it's because I'm on mobile tho?
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.
Ghee is just clarified butter that's been heated longer.
It's always best to fry in clarified butter then oil.
store bought ghee tasted horrific. i need to try making it myself.
@@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
Ah, yes. My daily morning deep-frying session.
Lmao !!!!
Welcome to ‘Merica
Perfection
Shallow fry
😏🤷♂️
Everything's "faster" if you do 90% of the work in advance
@@MG-im8ku heaven forbid food takes time to make
@@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
@@MG-im8ku saying they take 2 hours is just as misleading, are you planning on just sitting and waiting for them to be frozen?
@@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.
@@MG-im8ku You make it in advance, then each time you need one, boom, 15 minutes. Food prep is not a new concept.
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.
Also good to see a comment from you, you have been with the channel from basically the start. Thanks for following along this journey!
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.
that's a long time for a breakfast. toast takes 5 to 10 mins to make, much faster
Toast is a sad breakfast
People also seemingly don't realize they can make these ahead of time.
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 !
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.
yep
It almost changes the meaning. Now he’s just a nerd who also likes to cook at home. Not a chef nerd who’s trynna to drop knowledge bombs.
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.
WHO ARE YOU AND WHAT HAVE YOU DONE WITH ETHAN
I love it, can't stand unnecessary intros
The people complaining about the prep time somehow missed the very first sentence of the video. Its telling you that you can eat hashbrowns in 15 minutes TOMORROW MORNING if you do the preperstion process he lays down today. Very simple and straightforward video and there is no misleading whatsoever as some people claim
Defending clickbait
@@pablogonzalez2009dumbass
Strong disagree.
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.
You can wake up at 7 and have hash browns by 7:15, all you need to do is 7 days of preparation
I know right. what a bell.
lol
@Roman von Ungern Sternberg that’s a very unique and interesting perspective that aliens are intergalactic culinary elitists, how did you come to that conclusion?
@@Metalmachine18 LMAOOOO
@Richard Russell Fan account So you’re saying they’re sentimental intergalactic culinary sooks?
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
A regular food blog would just tell you how they think you should cook them, whereas Ethan gives us options based on circumstances. Deep frying for taste, shallow frying for speed, oven for quantity.
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
@@eduardorpg3329 it is a real thing, but its unrelated to the potato dish presented here
Love how you always show different options for cooking. Definitely what sets you apart from other TH-cam cookery channels
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 !!
"What if I told you tomorrow morning you'd wake up at 7 am"
No, thank you
I would have to respond with, well aren't we just lucky af to sleep in. I've been up since 5!
Lol
Earliest I can get is 10 or 11.
How about 5am?
At my age, the wake up tomorrow is all i need in the video.
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.
I don't have hash browns available where I live
I have to make my own :(
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.
Good you're speaking for yourself. It's sad if you don't enjoy the tatee of your own food over store bought.
@@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.
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!
Amazing! My children love McDonald's hash browns, but we don't eat there anymore, so this is a great alternative! Thanks!😁
You can honestly make things like this faster than you can go to the store, come home and cook your frozen ones.
Still need to go to the store to get potatoes and oil
PK man you are on it dude, there aren't too many food videos I can go where you aren't. Keep up the hustle.
Indeed
@@jossjoss40 grow some
@@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"
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
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.
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.
I am an avid cook and love coming up with my own recipes and of course going by other recipes as well. But for the longest time I have been wanting to make homemade hash browns like McDonald's thank you so much for making this video.
Bro I know 100% sure that I'll never make any of the cooking show's recipes I check on youtube, but oh boy is it satisfying to watch.
First time checking out the channel, I love how you tried multiple ways and explained what different things do!
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.
I dont think they will heat back up very well. It will be soggy.
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.
I love hasg browns, brings me greats memory from my times at london
Hasg
At
Greats
So you have read my comment then 😉
@@CocinaConDaniyMel I see what you did there
TIP: When you boiled them in water you could add a table spoon of vinegar(ACV) per pound of potatoes , It would help
Yep, avoids grey potatoes.
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.
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.
Wow, I can tell a lot of work went into this video, great content
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.
he really used "faster" in the title and thought no one would notice the 24-hour prep time 😂😂
yeah but after they're frozen for the cooking process. i'd totally do it
@Minwon Jang stop lying kid
@Minwon Jang stop the cap it takes more than 10 hours to prep for shit that probably cost more than McDonalds and taste worse
@@smithmister16 bro i work in a kitchen, and i can cook a whole carbonara from scratch (minus the sauces obvisouly those are done before hand) in 10 minutes, you just dont know lol.
@@ZombieKitty321 why you talking about carbonara
The process, itself...I'll appreciate every bite next time at McDonalds.
But a factory does it for McD, not people.
for mcdonalds they have a factory it probably takes 20 seconds for the entire process
@@hhjhj393 I just said it's machines, with no connotation whatsoever. IDK where you see the negativity, I didn't put in any.
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. 🙏🏽😊😀
You put a lot of work and testing in your recipes. Love to see it man!
The way Ethan measures his Hashbrowns is epitome of perfectionism..
Measures, but rounds off to the nearest half inch. Thorough- but not perfect.
‼️‼️🙂🤗 Mr. Ethan Chlebowski thank you so much for taking time in sharing your delicious recipes with our wonderful world. They are super fantastic 🤗🙂‼️‼️
I knew you were not kidding about being a nerd cook when you brought in the measuring tape for your hashbrowns 😂🤣
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!😊
ethan, always appreciate that you TEST THINGS, man. it sets you apart. and also saves me time and money because i literally think this way. you answer questions i know i'd have. YOU ARE FOOD SCIENCE. thanks! :D
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'd like to see a taste test between these and those McD's style hashbrowns you can get frozen and pre-seasoned at the supermarket. This looks like a great dish, but in terms of convenience, it'd have to be a pretty big flavor upgrade for me to add this into my meal-prep ritual
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.
❤😊😮🎉, 🙏🙏❤
These are the best hash browns ever! Just grew another crop of potatoes again this year and looking forward to making more! ❤
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 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.
I’m here for this, and I appreciate the diligence and effort. I’ve gotten accustomed to the Trader Joe’s hash browns, brushed with a little oil, sprinkled with good salt, in the air frier for 10-12 minutes at 400.
Thank you for doing this recipe. We have multiple major food allergies in the family so have to cook everything from scratch. Stuff like McDs hash browns are missed by some of the family. I'll have to sub for corn starch bc we can't eat wheat or corn but that's easy to do.
tapioca starch worked for me, or rice flour
@@guyfieriofficial That's what I was thinking too but life got busy & I haven't tried it yet. Thanks for letting me know it will work.
@@guyfieriofficial I was looking for a starch replacement idea, thanks!! I also can't do corn
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)
Keep making them your way, that sounds even more delicious
Onions are optional (at Waffle House you ask for your hash browns "smothered" if you want onions), and they're not required in rösti either.
Thanks Ethan for the recipe my family are gonna love these I've made them there just in the freezer kind regards from the UK 🇬🇧 😀
Finally, someone that doesn’t call for cheesecloth lol
You might be able to draw out more moisture by salting them directly after shredding
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!
my guy just always keeps a McDonalds hashbrown on his upper lip.
Incase he is hungry at the office
I bet my guy gets all the girls
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!
Finally Ethan has given temps in Celsius.
There is literally a formula to convert between the two. I don't understand why people think this is a big deal at all
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
Adam Ragùsea made a video about his problem with the metric system. You’ll find more here.
I suggested it to him on a stream a while back and he said he would. I'm glad he didn't forget it!
I recommend a lot of your videos to the families I work with....great work
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.
This sounds awesome, how long did you microwave them for and roughly how big is your batch size? Thanks!
@@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.
4:42 _Adam Ragusa left the chat_
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
Mate you could be a comedian with your good looks and energy
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
My brain totally mistook your watch face for the "you know what hub" logo at the beginning.
I'm going to try this with the air fryer!
I didn't know making a hash brown oilier than the ones at McDonald's was posible, but it looks like he succeeded.
Well genius he deep fried it in oil so no shit.
"killer breakfast combination" Yeah my coronary arteries are definitely thinking that
Nothing wrong with eating that and going for a walk.
@@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.
@@fish5465 a walk can depending on how far you walk
I tried your recipe. It turned out AMAZINGLY delicious
0:00 nice watch colors :D
I literally looked up for McD style hashbrown recipe 10 hours ago.
I'm so glad I found this recipe - so many recipes I found included eggs, but I don't want to use eggs. These look great! I want to make some breakfast "crunch wraps" and thought a crispy hash brown would be a great way to get that crunch.
I like that the title says "faster" as if this isn't a multiple hour process, instead of just running down the street and grabbing some McDonalds
You can make so many at once that it would be faster in the long run
@@jbranston I can order 20 hashbrowns at the drive thru and have them in my car in less than 5 minutes.
@@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
@@mitchtavio But you aren't going to eat 20 at once. These you can fry up one at a time when you want them.
@@mitchtavio Why are you buying 20? are you really gna freeze cooked McDonalds hash browns, reheat and eat them another day? lmao
Not sure of the "takes 15 minutes to cook" with a 2 hour freeze time in there.
True. More accurately "takes 15 minutes per serving cooked" *once you've done all the prep for multiple mornings squared away
The video itself is 7 minutes and he only shows like 2 seconds of every step lol
Probably meant 15 min prep time as you can do other things while it's freezing
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
always damn clickbait
Shades of Alton Brown with your scientific approach. This is the first video of yours I've seen but I will be sure to check out more. Well done.
i love how when he hits the frozen hash browns it sounds like a brick
I’m pretty sure three months ago I was still able to get their hash browns without leaving the house.
And I prefer mine anyways lol.
Thanks for this....i do the make ahead every Saturday and then fry every morning with that I use 30mins at most in the kitchen
2:20 "set a timer for 6 minutes" hey alexa, set a timer for 5 minutes
he probably was accounting for time that he used up while filming
@@kryptic736 r/woooosh
@@patrickpizzapg3d416 stfu
@@patrickpizzapg3d416 that's literally not even remotely woosh
patrick pizza Pg3d wow I use Reddit funny big chungus Keanu reeves wholesome 100 Reddit moment
im not american and have never seen a hash brown before but i always tought it was graded apple with cinamon and then deep fried my mind is blown
Hashbrowns come in all sorts of shapes too. Currently my favorite use for them is in breakfast burritos. it gives a nice textural contrast to the eggs.
Your “idea” actually sounds good, since potato latkes / kartoffelpuffen / kartoshkee are often served with apple sauce and cinnamon
This is no doubt the best video to learn to make the best hash brown. Simple ingridient, offer many methods, and vegan friendly too.
I buy the “Carnation” brand and it tastes like McD’s!
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.
Walmart sells 1 1/2 lbs of frozen pre-made hash brown patties for a couple of bucks. Taste great
*Ethan emerging from his culinary lab*
"Let me show you why buying food at restaurants is a scam"
Like the McDonalds version, but without the unhealthy preservatives and process chems.
Pretty sure it's just potato, salt, & oil at McD's, too.
Thanks for sharing. I appreciate how you tried variations and shared the results with us. It may take time to prepare these. What we forget is the amount of time it takes to drive to your local restaurant. And the taste! It may not be exact, but I'm sure it's a lot better tasting than all those preservatives.
This lied to me. Granted it looks better, but no way in hell it's faster.
@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
By 7:15 I'll only have finished peeling those potatoes
@@invis7277 walk out and eat, profit
1 person in kitchen vs production line with high end cooking equipment. You'll never win lol
@@DamianSzajnowski i would assume that if you make a lot once and freeze them, it would be worth
I think it would have been good to show/discuss the boiled interior option more because the oil is turning off a lot of people
Yes, because if you boil for the same 6 minutes as the first fry, you will be left with a kind of potato paste. Suggest that you blanch in boiling water for about 90 seconds and then force cool them to stop the cooking process. Then add the salt and cornflour/cornstarch and carry on with the recipe.
This looks tasty for a Saturday morning! Looks like I'll need to start cooking on Wednesday...
I really like how handsome he is whilst giving me good food tips. Smooch!
In the voice over “set a timer for 6 minutes”
In the video “set a timer for 5 minutes”
Split the difference and set the timer for 5½ minutes.
He might noticed that they weren't done after 5 minutes so he changed his script after the recording.
wow! this is my first time here, and i absolutelY LOOOOVE that you included the dimensions and weight!!! i need that sort of specificity!
"Hash Browns made faster and better ..." once you spent about an hour preparing them fist :D
He did said you can make a lot and put it in a freezer
Oil? Cast iron skillet!? Your talking to people who routinely order crap at drive-throughs!
You know you can have a skillet for the price of like 2 meals at McDonald's right
@@sethmullins8346 Yeah, but you need to take good care of it and it's a pain in the ass for some people
@@0.001mm_tolerancy yea no, it's not
Washing your damn dishes is not difficult
I prefer iron over non stick pans
Non stick pans are shit and don't even do what they advertise. It's easier to keep many things from sticking in iron than in those garbage copper colored aluminum pans