I made this dish today and came across a few issues. First off, I had to guess at an oven temperature of 350 Degrees F., might go a bit hotter next time ~400F. The other issue is timing the eggs and not overcooking. If you cook the eggs in the oven until perfect please know the eggs will continue to cook when removed from the oven sitting atop the hot hash browns which had a fair amount of thermal mass. The eggs ended up overcooked due to the extra time it took to going to the table and then plate. Two ideas; remove the eggs from the oven slightly under cooked from how you like them and they will be perfect by the time you eat, or alternatively waste no time and eat immediately! The star of the show was the caramelized bacon, crazy tasty. Brown sugar worked great, but thought to try maple syrup next time. I will make this dish again. Thx.
Thanks for your comment.👍🏾 I was just wondering how hot my oven had to be! I’ll try it at your suggested 400F (working it out to gas mark 8) for 6 mins. I might pop some foil on top (I’m not using eggs). Flo. 🇬🇧England UK
375. I forget where I found the recipe online, but it was from one of his books, and it figured out to 375F, for 6 minutes. I've made this a bunch of times, I'm still working on getting the hash browns really crispy, and getting the bacon right. I like mine crispy, and I go heavy on the brown sugar, so maybe I need to use less. But the correct baking temp is 375.
Just made with my 12 year old son (aspiring chef)he found the recipe and he made! he did an excellent job! A proper breakfast master piece! Looks beautiful on the table. Thank you Gordon you made our family's morning! Cheers!
What temp did you fry the bacon at, my sugar kept burning. I had to make it twice. My son said it was wonderful! I’ll take that😀 what temp is the oven set at?
❤ It’s a delicious breakfast, However ones opinion might be. Perhaps ones understanding of how sodium retains water may be part of the reason for these comments. Break bread with your brother rejoice in joy Amen…
The salt helps extract the water, but if you squeezed if first, you can mix it very well at all. It needs to be loose and that only happens before squeezing it. It's just how it is.
Rinse the starch out of your grated potatoes. Several dunkings and kneeding in bowls of fresh water, till it is clear for the most part. The protein remains, you wont wash it out, but you DONT NEED all that starch. Pat dry your hashbrowns before seasoning and adding the onions and then frying. You can do a stuffed hashbrown, with sour cream and a cheese of choice, inbetween a layer of hash brown potato on top of that, then in the oven with the eggs.
This is the way. You can also just put them in a metal strainer and rinse super well while turning them with your hands then squish out the water to save you from having to dunk it multiple times. Pat dry for sure and season. In a hot cast iron pan with clarified butter, cover with a lid for 5 minutes to help cook the inside with the trapped heat, flip to sear the other side for 3 minutes and it's just divine
I add a splash of milk to my eggs, scramble, cook, then when its almost done I add some shredded cheese (cheddar and pepperjack are super good!) to melt it in, then season last because adding salt in the beginning tends to make the eggs super easy to go rubbery. 🙂 it can be easy to overcook too, so just about when the eggs look done (no slimey/clear eggwhites), take it off the heat, the hot pan will finish the cooking. 🙂
He literally explained why he did it and it’s impossible for him to have physically squeezed all the seasoning out. It still probably tasted 🔥 because he’s basically the equivalent of an engineering but when it comes to food 😂😂🤷🏻♂️🤷🏻♂️🤷🏻♂️
You know how to cook. You would fit in in the southern US. They would try to turn you on the bacon grease but the olive oil is much healthier and it's full of flavor but in a different way. I'm definitely going to cook up hash browns like that and I like my eggs soft with some delicious bacon and how you did it. Olive oil salt and pepper. Little brown sugar and butter that's that's awesome! You're really a nice person when you're on these things doing it yourself. Appreciate that. Don't really care for all the yelling and screaming in your show but I know that's part of it.
I'm making this this morning prior to the Packers playing the Giants in London. It's not a traditional English breakfast but it's made by an Englishman so...
I’m going to try these hashbrowns. We don’t have big fridge, just mini so it’s hard to store food in fridge due limit space. Therefore any way I can utilize not having to store in fridge fr prep I’ll appreciate. Will try this squeeze method. 😂😊
(1 of 2) SOS! I have perfected making, crispy hash browns at home and even top it off with eggs like Gordon is doing. (Russets grated and rinsed in cool water, Grapeseed oil, butter, salt pepper) I have only used Russets and I always give them a good rinse in cold water to remove the starch and then dry them before cooking. Gordon does not rinse the potatoes. He mixes it straight away with the grated onion. Is that because he is using a "waxy" potato and they don't need rinsing in water? Aslo, he uses olive oil at all stages, no butter. I typically use a neutral oil like Grapeseed oil, and then add butter (not clarified). What do you think of the olive oil, as it has such a strong and distinct flavor? I am going to give it a go and try this method and ingredients and report back. Any thoughts would be appreciated. Gordon acknowledges how great an American breakfast is, but it's very, very, very hard to find a breakfast restaurant that makes any hash browns from scratch anymore ,let alone any breakfast item made for scratch, e.g. eggs Benedict with home made Hollandaise sauce. It's a dying art.
What looked like 20 minutes if prep and ten minutes of cooking just snowballed into 2 hours. Ive used every pot and plate in my kitchen. And the end result was more like a latke frittata. Guess it was good though.
I wonder if it would be as good if you pre-grated the potato and onion the night before, drained the liquid and left it overnight to cut down on the prep time?
![30 ชั่วโมงคนเดียว บนรถไฟชั้น 3 โซเวียต [Around The World Ep. 2]](http://i.ytimg.com/vi/MlE9boAVqDA/mqdefault.jpg)
The way Gordon looked at the final product. Pure love. Admiration
Pro tip: squeeze the water out of the onions and potatoes BEFORE you season them. Second Pro tip: Don't oil your pan when cooking bacon.
I made this dish today and came across a few issues. First off, I had to guess at an oven temperature of 350 Degrees F., might go a bit hotter next time ~400F. The other issue is timing the eggs and not overcooking. If you cook the eggs in the oven until perfect please know the eggs will continue to cook when removed from the oven sitting atop the hot hash browns which had a fair amount of thermal mass. The eggs ended up overcooked due to the extra time it took to going to the table and then plate. Two ideas; remove the eggs from the oven slightly under cooked from how you like them and they will be perfect by the time you eat, or alternatively waste no time and eat immediately! The star of the show was the caramelized bacon, crazy tasty. Brown sugar worked great, but thought to try maple syrup next time. I will make this dish again. Thx.
Thanks for your comment.👍🏾 I was just wondering how hot my oven had to be! I’ll try it at your suggested 400F (working it out to gas mark 8) for 6 mins. I might pop some foil on top (I’m not using eggs). Flo. 🇬🇧England UK
Super helpful thanks!
375. I forget where I found the recipe online, but it was from one of his books, and it figured out to 375F, for 6 minutes. I've made this a bunch of times, I'm still working on getting the hash browns really crispy, and getting the bacon right. I like mine crispy, and I go heavy on the brown sugar, so maybe I need to use less. But the correct baking temp is 375.
You can also just cover them on the stove the oven isn’t necessary
Sounds like you knew this before you screwed it up 😂
Just made with my 12 year old son (aspiring chef)he found the recipe and he made! he did an excellent job! A proper breakfast master piece! Looks beautiful on the table. Thank you Gordon you made our family's morning! Cheers!
😂 good
I still learn great and simple things from the likes of Gordon. Carry on everybody!
That kitchen is incredible
I am speechless. Holy savory goodness.
I am hungry now that looks so flipping good
You don't wash the starch off?
@@stonergstonervision3997squeezing the water out effectively removes much off it
Just made this for myself and it taste amazing best bacon I’ve ever had
what did you preheat the oven at?
What temp did you fry the bacon at, my sugar kept burning. I had to make it twice. My son said it was wonderful! I’ll take that😀 what temp is the oven set at?
Never been able to make good hash browns until I followed these instructions. Perfection.
You meme?
And this was a super lazy way to make it lol. Didn’t even rinse the potatoes to get rid of starch. Just squeezed the crap out of them lol.
well dont start with this recipe, yeah he sucks at hash browns
❤ It’s a delicious breakfast, However ones opinion might be. Perhaps ones understanding of how sodium retains water may be part of the reason for these comments. Break bread with your brother rejoice in joy Amen…
if you can't make good hash browns that just means you are a bad cook lol
Ramsey have some good ideas. Liked the flippover. Thanks Gordon.
Butter trick on the edges is nice.
Gordon rocks...this man inspires me...
He's so passionate
I made just the hash brown for my family and they loved it! Thanks GR!
I knew a Chef who had worked with GR in the UK. The opinion, the best, as good as it gets here.
The salt helps extract the water, but if you squeezed if first, you can mix it very well at all. It needs to be loose and that only happens before squeezing it.
It's just how it is.
2:02 ''Cracking your eggs nice gently''
wtf
@@brijesh6270 yes
Yeah? And?
there's so much Cayenne on those eggs, Chef John invaded this kitchen shortly after filming stopped 🤣
Looked so dang good!!!
I always come back to this video for 0:36 and I know everybody knows what I'm talking about since it's the most repeated part
Nice plate flip trick
Rinse the starch out of your grated potatoes. Several dunkings and kneeding in bowls of fresh water, till it is clear for the most part. The protein remains, you wont wash it out, but you DONT NEED all that starch. Pat dry your hashbrowns before seasoning and adding the onions and then frying. You can do a stuffed hashbrown, with sour cream and a cheese of choice, inbetween a layer of hash brown potato on top of that, then in the oven with the eggs.
This is the way. You can also just put them in a metal strainer and rinse super well while turning them with your hands then squish out the water to save you from having to dunk it multiple times. Pat dry for sure and season. In a hot cast iron pan with clarified butter, cover with a lid for 5 minutes to help cook the inside with the trapped heat, flip to sear the other side for 3 minutes and it's just divine
@@FractalNinja came into possession of a salad/lettuce spinner from my first post.
Fresh Hashbrowns are a breeze now.
I never thought about flipping by using a plate. Brilliant.
That looks amazing!!
Temp would be good for oven, cast iron skillet didn’t work as well for the flip in my kitchen.
I love watching Gordon cook while I eat. Whether it’s Hell’s Kitchen, kitchen nightmares, hotel hell or even his cooking at his home
Do you use cream cheese in the UK? My favorite scrambled eggs include cream cheese. So yummy.
I add a splash of milk to my eggs, scramble, cook, then when its almost done I add some shredded cheese (cheddar and pepperjack are super good!) to melt it in, then season last because adding salt in the beginning tends to make the eggs super easy to go rubbery. 🙂 it can be easy to overcook too, so just about when the eggs look done (no slimey/clear eggwhites), take it off the heat, the hot pan will finish the cooking. 🙂
Looks really good, and easy to make.
Great looking food, great looking kitchen.
That bacon looks delicious 😍
Man! That just looks so good. I can’t commit to the sweetening of the bacon, though.
Looks simple to do. Thanks. Yes American breakfast is the best and my favorite meal😀
You know the secret to a great steak? Beef... Solid advice Gordon. Never would have guessed the secret for hashbrowns would be potatoes.
Love it when Chef keeps things simple.
Why on earth would you season before squeezing? Then to discard all of the seasoning.
Exactly what I was thinking! That oil was so unnecessary
He literally explained why he did it and it’s impossible for him to have physically squeezed all the seasoning out. It still probably tasted 🔥 because he’s basically the equivalent of an engineering but when it comes to food 😂😂🤷🏻♂️🤷🏻♂️🤷🏻♂️
@@fernandofranco6391 they might have watched the video on mute lol.
Have you seriously never soaked potatoes on salt walter?
Because salt helps in removing the water
Gordon, right you are about our American breakfast, however I’ve had years ago some great breakfast in Spain!
That's also a Canadian breakfast 😋
Except you would use the lesser Canadian bacon ham coaster, right?
Great chef in the world 🙏🏽🙏🏽
Good stuff Gordy !
One of the most recognizable and renown chefs making eggs and bacon. WTH ?
Gordon Omg looks amazing 🤩 thank you for sharing this
Lovely!!!
Oh my goodness this was delicious. Thanks Gordon!
I'm getting ready to make some now
I'm making these tomorrow morning for our men's prayer breakfast at church!
You know how to cook. You would fit in in the southern US. They would try to turn you on the bacon grease but the olive oil is much healthier and it's full of flavor but in a different way. I'm definitely going to cook up hash browns like that and I like my eggs soft with some delicious bacon and how you did it. Olive oil salt and pepper. Little brown sugar and butter that's that's awesome! You're really a nice person when you're on these things doing it yourself. Appreciate that. Don't really care for all the yelling and screaming in your show but I know that's part of it.
i cry when i grates onion 😢 but it's worth it because it's sooo delicious 🤤
I'm making this this morning prior to the Packers playing the Giants in London. It's not a traditional English breakfast but it's made by an Englishman so...
finally someone said something nice about american food! Thank you
Great stuff
That wah pedal that comes in when he starts frying it 😁
Whu would you season before squeezing the water out? And I own a spatula, ot works fine for flipping crepes aswell as röstis.
Delicious 🤤
Other hash brown recipes place the potatoes in ice cold water to remove the starch. I might add this step in
Go on Gordo!!!
I tried this today....came out delicious
I’d send it back and ask, politely, for the order to be done again!
Probably better to ring out the liquid before seasoning.
I’m going to try these hashbrowns. We don’t have big fridge, just mini so it’s hard to store food in fridge due limit space. Therefore any way I can utilize not having to store in fridge fr prep I’ll appreciate. Will try this squeeze method. 😂😊
That's sweet and easier, nice job chef!😊
(1 of 2) SOS! I have perfected making, crispy hash browns at home and even top it off with eggs like Gordon is doing. (Russets grated and rinsed in cool water, Grapeseed oil, butter, salt pepper) I have only used Russets and I always give them a good rinse in cold water to remove the starch and then dry them before cooking. Gordon does not rinse the potatoes. He mixes it straight away with the grated onion. Is that because he is using a "waxy" potato and they don't need rinsing in water? Aslo, he uses olive oil at all stages, no butter. I typically use a neutral oil like Grapeseed oil, and then add butter (not clarified). What do you think of the olive oil, as it has such a strong and distinct flavor? I am going to give it a go and try this method and ingredients and report back. Any thoughts would be appreciated.
Gordon acknowledges how great an American breakfast is, but it's very, very, very hard to find a breakfast restaurant that makes any hash browns from scratch anymore ,let alone any breakfast item made for scratch, e.g. eggs Benedict with home made Hollandaise sauce. It's a dying art.
After grating the potatoes and the onion, and squeezing the liquid out, would it not be better to add the spices after or..???
Fire bro....
Looks good
Oil in with the seasoning….. then squeeze the liquid out
Top work Gords
Secret to good hash browns is the added Hash 🎉.
Bloody Hell!!! That's a hardy breakfast! Thanks for your spot on cooking skills and making the sweet savory bacon......I love bacon 😋🥓🍳☕️🧇🥞🥓🥓🥓🥓🥓🥓
Just beautiful mr gordon ,
Season your potatoes.
Now wring out all the water and seasoning.
Nice.
“Beautiful” said about 100 times
What temperature was the oven at?
I'm p sure seasoning before squeezing draws out moisture from the potatoes. So you can get them as dry and crispy as possible 😌
Looks really tasty yummy
Ok I’m making this riiiiiiiii now.
Best breakfasts are always in America, I'm sure his former countrymen didn't like that comment. Good to have you as an American Gordon 😁
Damn that looks good!
What looked like 20 minutes if prep and ten minutes of cooking just snowballed into 2 hours. Ive used every pot and plate in my kitchen. And the end result was more like a latke frittata. Guess it was good though.
The secret of a great hashbrown are potatoes. WOW Gordon !!!!!
He put a lot of “K-N” in there. Not that I’m complaining, I like spicy.
That looks yummy
I usually do potato pancakes, very much the same ( I add some flour and an egg to the mix). Try it, with practice you could become good. 😂
I wonder if it would be as good if you pre-grated the potato and onion the night before, drained the liquid and left it overnight to cut down on the prep time?
Transcription min 0:34 It’s “cayenne” instead “km”. ❤
As a Midwestern American, I object.
McDonald’s bacon & egg McMuffin &hash browns👍
I never liked hash browns...until now! What temp is d oven though??
I’m gonna have to do that bacon because that’s a beautiful glaze
Looks delicious
I hate incomplete recipes. What’s the temp for the oven?
Damn, that looks good.
Damn!!! ever seen a grown man salivate
Gordon be making pizza breakfast
I order this dish every time I eat at Gordon Ramsey at MGM Grand Las Vegas
This video was approved by your local neighborhood cardiologist ,,,
Potato is a classic Rositi
I failed on the flipping part but saved enough to cover the pan
Added step: put some shredded cheese on top of the eggs.
The best ive seen
For how many people is this portion? It looks huge just for one