Fresh .. you want 'em to soak in salted cold water for up to 30 mins ... you want the starch to form on the outside of each grated piece... then squeeze dry. Love your videos .. practical, and real.
Great video. Here's a tip when using fresh potatoes - peel and parboil the night before and let then cool overnight in the fridge. Next morning grate the potatoes and throw 'em on the griddle.
On the fresh potatoes, shred, rinse, squeeze and then microwave just a little to get rid of more of the moisture that you can never squeeze out. Basically steam them a bit to dry them out. That being said, the refrigerated simply potatoes are my go to. Easy peasy.
I just came across this today, after I made breakfast for dinner on my new Weber grill insert for the gas grill. My hashbrowns were OK, but I didn't use nearly enough butter and oil, and this video showed me how I can do better next time. I've learned a lot about using my griddle from this videos, and I really appreciate them. They are a huge help!
My favorite are the fresh, but prepared a bit differently. I peel them (I don't like peels in mine, but you can leave the peels on), then grate them, then squeeze dry in a tea towel or some layers of cheesecloth. I put them on a couple of paper towels in a microwave safe bowl or plate, cover with a couple more paper towels and par-cook them in the microwave for a couple of minutes. Fry in some oil, ghee or bacon fat, salting and peppering as needed. Yummy!
That's basically how I like to do it and my favorite way. Seems like a lot of prep work but it's really only like five minutes. Not that bad and I think it is worth the extra time.
I have been looking for a way to cook Hash Browns from raw on my new Blackstone. I fixed them like the reply at the end of the post. They turned out great. This will be my go to for hash browns. Thank you for posting it.
Just picked up and assembled our pit boss grill. Looking forward to learning from the best duo on the internet. Just waiting for our weather to break. Thanks again for a great tutorial!
Tip for fresh potatoes. Grade into a pan of water stir and soak 1 hour. Drain water dry potatoes on a cloth towel until very dry. Let potatoes dry 1 hour or more. Then cook in hot cast iron skillet or griddle until golden brown on both sides.
Thk you for recipe. I know I gotta let it sit.....a while for crispness ,etc!! I thaw out frozen, dry them and allow for them to sit out for hours. Great tasting food is so worth the wait!!!! Thks!!
ive tried dehydrated this very morning, they are great, crispy outside and well cooked inside, used clarified butter and a cooking dome. for my fresh hashbrowns i use a salad spinner to wash and dry them, works wonder. just as you said, takes more oil or butter than we would think
i learned about clarified butter 3 month ago, made some myself and few weeks ago i bought a silicon mold to make my own 1/4pound sticks and bought a oneclick butter dispenser. 2 pounds of butter yield 1.5pound of clarified butter. the taste of butter with hashbrowns is simply amazing.
Thanks for this test. I love crispy hashbrowns and I love Denny's hashbrowns, I was told that they are dehydrated. I use dehydrated hashbrowns that I buy at Costco and they come in small cartons like an individual milk carton. These are great to take in your RV because it's very easy to prepare and don't take refrigeration. The frozen patties have oil on them, so don't add too much more oil when frying. I now use a 17" Blackstone that I bought to take on our motorhome, but I have been using it at home and I really enjoy cooking on these flat griddles.
I've tried them all too. Honestly I use dehydrated the most. I add dehydrated minced onions to the carton, shake and then add my hot water. The water needs to be hot. Let them stand longer than the directions say and then toss them on the Blackstone.
I like the refrigerated hash browns, but I dry them thoroughly in a tea towel. I add a couple egg yolks, a dash of olive oil, salt, pepper, garlic and onion powder. I fry them in olive oil and butter but with a lid on the pan. Based on another of your videos, I will try frying without a lid so the moisture escapes better. Usually, 7 or 8 minutes on the first side and 5 on the flip side will be good. Sometimes I add goodies like cheese or diced meat to the top after the flip.
I rinse the starch off the potatoes after soaking them for a few minutes. Then drain and pat fry. Just before putting in skillet I add some grated cheese, sprinkle with salt pepper and onion powder. The cheese makes the hash brown crispy without changing the taste.
Great idea. I had forgotten all about that when doing the video. I have done it on a old video called breakfast potatoes on the flat top grill. Im getting old
Man, I'm craving hashbrowns right now!!! Not a hashbrown but my son's favorite is to open a couple cans of sliced potatoes. Season them up on the Blackstone. Tastes so good!
Thank you so for this video. Hash browns on my Halo flat top are my nemesis. I have tried refrigerated and dehydrated And no joy. I think I get it now after watching. More oil and butter. Hotter temp and lots of patience 🫶
@@TheFlatTopKing I didn’t realize that more oil/butter was needed OR that I needed to be patient either. Can I ask how long you estimate frozen shredded hash browns should take ?
AHHHH, this is a great one!! We lub hash browns. I use ghee butter for the higher temp even on low, then add butter as it browns and crisps along with high temp canola or avacado oil. I add Italian seasoning while cooking, and seasoned salt, a bit of thyme and basil and will try other variations. They are superb on the griddle in all variations. Thanks for all the various options at one time, dang, making me hungarrrrry for breakfast.
When we do fresh hashbrowns, we peel and boil the potatoes the night before, refrigerate over night and shred before we cook them. IMO Best method and best hasbrowns I've ever had.
Nice video. You may have a cold spot there, but I also think the dehydrated potatoes are more difficult to keep together in a good patty. I have always found the frozen to hold the best shape. And the refrigerated to have the best bite.
When I was 13, I was a cook in a greasy spoon in Wheaton, IL. To make hash browns, I’d grab a big handful from the refrigerated drawer toss it on the flat top, and doused it with a 2 oz ladle of melted margarine from a tub on the flat top. Then I’d cover it with a pie pan and let it steam for 5 min. Perfect hash browns every time
To be honest. Cooking fresh potatoes is a classic. I personally like to use a good old fashioned cast iron skillet and it creates a more delicious flavor
Greatly appreciate showing the different types of hash browns. A pro tip from another channel was to use the whole stick of butter to cover the area to be greased. Similar to using it like a giant marker, instead of using the spatula to place pats of butter on the flat top. This makes it much easier to grease your cook top.
I am new to flat top grilling and really enjoyed your video. I want to make the perfect hash brown also. I have done fresh hash browns and they usually turn out okay but I was looking for more. The side by side comparison of the different potato processing methods was quite helpful. I found that par cooking the fresh potato then shredding them makes a difference in the texture. Fresh grated hash browns can be gummy and turn out more like a pancake. Right now, I am trying to determine the best method and doneness for the par cooking. Potato starch starts to gelatinize at 55 C. Next time I do a potato cook, I am going to put a thermal probe into the potatoes and stop cooking when gelatinization temp is reached in the center. Happy cooking!!! 😸
Hey thanks Jeff...i honestly would be curious as well...please keep me posted...i have also done in other videos where I have baked a potato the night before and refrigerated then the next day grated....it was alot better than the fresh...
@@TheFlatTopKing I did my hash brown experiments this weekend and this is what I came up with. Potatoes fresh boiled and dehydrated Potato: A: 55 C cooled, shredded and put on plate in fridge covered with paper towel 9 hours. B: 55 C cooled overnight in fridge peeled and shredded C: 60 C cooled overnight in fridge peeled and shredded D: 70 C cooled overnight in fridge peeled and shredded E: Dehydrated made per package F: Dehydrated made with 1/3 les water than package directions Rank for flavor/texture: 1 - F Best overall flavor and texture of all samples 2 - E Good texture versus fresh 3 - D Best flavor of all entrants. A bit gummy but best fresh example 4 - A Good flavor and less gummy texture than other fresh examples 5 - C Good flavor but somewhat gummy 6 - B Good flavor but a bit more gummy than C So, the clear winner is the dehydrated shredded spuds. The hash browns I made with 1/3 less water had the best overall texture. I am going to try the 70 C baked spuds and shred and leave in the fridge overnight to dry. I think I am zeroing in on the Bud Willman's hash browns that were the reasoning for this whole exercise. Also, none of the potatoes turned brown after reaching the starch gelatinization phase. Wife and I both thought the fresh spuds had deeper flavor. The fresh spuds also held their shape better on the grill so were easier to flip. The dehydrated were easiest to use and had great texture. I am sure to have these on hand in the future.
@@alternativestoaa9288 I was able to refine my recipe for the shredded potatoes. I got russet baking potatoes and baked them at 400 F to an internal temp of 158 F (70 C). Cooled completely, peel, shred, and fry. These turned out perfectly. I baked the potatoes at 400 F for 40 minutes in a convection oven. I liked the texture of the baked potatoes over boiled. After looking at the dehydrated spuds, I realized why they tasted better than fresh. They have added salt. I consider this my final iteration as I have achieved the quality I was looking for. Would love to see you post a video on this if you try it out.
Great video! We usually buy Kroger brand frozen hashbrowns. However, I have found that fresh can be just as good or better if you follow these steps. Once you have shredded your potatoes, rinse them in ice cold water twice. For the third and final rinse, add 2 Tbsps. of sugar and 1/2 Tbsp of MSG. Mix the hashbrowns and water with your hand to devolve the sugar and MSG. Let the tators sit in the cold liquid for 10 minutes. Pour off the liquid and do not rinse. rigout the potatoes in a tea towel. Now season and cook as you demonstrated. This is what potato process companies do before quick freezing the hashbrowns. If you are sensitive to MSG, use 1/4 cup of white vinegar in the water along with the sugar, however, only soak the potatoes in this solution for a couple of minutes. Tell me how it turns out for you. Love the channel and the tag teaming you and your wife do. And always remember, you might be in front of the camera, but she is the real star of the channel. 👍
Not bad of a cook at all, The name of the channel speaks for itself "The Flat Top King. Thanks for making the videos and sharing them. Big Ups from Weymouth Massachusetts.
I just made fresh hash browns and my wife wouldn’t eat them. She said they were TOO oily. To speed the cooking time I parboiled the shredded and soaked potatoes for 2 minutes. I used a tea towel to dry them, and it worked great. I put a light coat of soybean oil on the griddle as it warmed up, then used ghee when I started the potatoes. I had my camp chef on low until after I’d flipped them, and then I turned it up to medium. Mine didn’t hold together very welll like yours did. I wonder if it’s because I parboiled them? Next time I try hash browns I think I’ll try a few things differently, starting with cutting down on the oil and maybe using butter instead of ghee. Thanks for all the great videos, Neal (and Amy).
Definitely an art when making hashbowns...i would not change the ghee for butter... ghee is better... i maybe would have let the flat top heat longer before you put em on first...flip in a new spot to get that heat burst... lastly be patient on the first side and dont flip too soon
Hi great video, but .. this is me now.. you have a double negative. 6:45 "Dont flip em before they're not ready means flip em before they are ready. :) Another tip on shredding fresh potatoes you might find helpful:. I run em over a peeler first, for on russets, the skins are mealy. Then I use the shredder attachment on my food processor. I can do 6 large potatoes in about 30 seconds and its fun, no mess other than rinsing the processor out with hot soapy water and let dry. I recommend slicing them long ways quartered so they fit in the narrow chute on the food processor rather than the whole potato in the larger chute. The reason is if you do the whole potato, it makes shreds that are the length of the whole potato therefore a but too long. You'll end up cutting them on a cutting board. then I toss em right into a mixing bowl in cold water and rinse and drain. Then I toss tm into my salad spinner that gets out most of the moisture. I spin them gor a good bit a few times which really drys them out. As a final prep, I toss em back into the dry mixing bowl and toss them with paper towels in my hand or cotton dish towels liek you did. I dont wring them out liek you did. Thi keeps them nice and fluffy. Then I go ahead and brown em up. There is NOTHING like fresh potatoes, if done right just POP. the rest are all processed foods. Look at the ingredients lables. On that Pit Boss are you saying that it has cold spots on one end? Why would I want that? Curious
thanks for the indepth response...the cold spot refere to colder spots and all three of my griddles have em...Camp Chef, Blackstone and Pitboss...by turning up the left side it helps offset the Difference. When all burners are on low the left side lacks power unless adjusted because it is trying to serve a larger area
I'll bet you the bagged shreds have been blanched in hot water. It's the same reason you par-fry or par-boil french fries. It steams off a lot of additional liquid as they cool after the first cook.
Holy crap! I've never made my own hash Browns at home which is why I clicked on this video but I realized that any attempt I would have tried to make what I failed without one of those black top gizmos thingys. I will definitely be taking a trip to sfirst tomorrow ( Yeah we still have one down here in Miami) And we will be having hash brown's for Sunday brunch.
this video is phenomenal I liked the way you made hash brown potatoes however I think you didn't peel the potatoes should we peel the potatoes or not I learned in this video we put the hash browns in a skillet until brown colour This video is very helpful for making delicious hash brown potatoes thanks.
I agree completely the simply potatoes refrigerated are fantastic...but the key as you said there to good hashbrowns is patience....Don't rush the process...the other challenge is when you are doing multiple items that cook at different temps...like eggs should be around 325 on the flat...but hashbrowns are closer to 375...I tend to just leave it at 325 and cook the hashbrowns longer that way when they are ready I can just throw the eggs on without having to worry about cooling it down or over cooking the eggs...but that is me lol
Hot spot or Cold spot…? You just might want to look to see which direction the wind is coming from. I could see that it came from your right side and it was pulling heat out of the grill. That same breeze was moving the heat to the left side. That being said, we all know that our grills do tend to have hot spots because it’s just a function of thermal heat transfer. Good video though…. I really appreciate your advice. Warren from Salem Oregon…. Keep cooking brother…👍
My favorite hash brown is one that somebody else cooks. Unfortunately I live alone. So I have to cook them myself. I just recently found the dehydrated ones at Dollar General. They seem to turn out really good.
Cooking hashbrowns is all about the patience as I to have experienced several times. Thanks for the video and GRIDDLE ON DUDE. So , when is the wife going to host another video??? I think you should have a cook off between you and your wife since you have 2 griddles now. That would make a great video.
Trick to hash browns proper temp , lay them down oil , butter on top do not try to stir, golden brown edges , flip and wait for the edges plate and enjoy ( don't forget the seasoning salt and pepper) early garlic at the end
To keep your butter from browning, use clarified butter instead. Butter contains protein/milk solids that burn at about 350 degrees. Adding oil doesn't change the the smoke point of butter. If you want to use butter, fry in a high heat point oil and add the butter at the very end. IMHO!
Fresh potatoes - use a food processor to grate them and into a salad spinner with cold water. Rinse in cold water several times, drain and spin them dry - even if you think they are dry, spin them again. Perfection every time.
They all look good.. Did you say people comment negatively on some of your cooking ability Really! I cant see why every video I have seen looked awesome and tasty..! Stay Safe!
@@TheFlatTopKing I own 2 smokers from Grilla Grills and will be buying the Primate, when my wife allows it. 😀 That’s my choice for various reasons. It doesn’t matter to me what your equipment is, your experience and knowledge is key. As a subscriber to your channel I think you do a hell of a job! I’m good with a smoker but clueless with a flattop and that’s why I’m here. Comments can be brutal but keep doing what you’re doing. When you buy a GG product they welcome you to the Family. As a member of the Grilla Grills Family I appreciate your hard work and the effort you put into your videos. To be honest I’ve never seen a GG owner act like such a fool. I guess there’s always one or some. Cheers!
Look anytime you use fresh hash browns you're supposed to boil the potatoes the day before let them cool in the refrigerator then peel them in Grate them. Then you cook the hash browns they will be perfect every time. I know this because I used to be a cook at a restaurant and that is what we always done. Then you cook them in an item called Liquid Gold. Best hash browns ever
I like my hash browns spicy so i grate fresh peeled potatoes with grated habenaro peppers garlic salt on hot griddle put butter and oil on griddle before potatoes yummy can't make enough
Can't lie. That cold spot pissed me off when using my dad's, being a Blackstone guy myself. I didn't know about it- maybe I could have used it better if I knew how to plan for it.
Get that Valentina! I do like frozen, and the last time I did fresh I wasn't thrilled but I believe it was my fault for not draining the potatoes enough. I have yet to try the refrigerated, but next time I see them I definitely wil! Oh... And the pre made patties? I happen to love!
I've tried a few different ways too. Gotta say the frozen patties are pretty darn good. They're convenient, taste good, and cook up nicely. My fav for taste is the refrigerated tho. Couldn't help but notice the fancy Blackstone back there. When we gonna see a cook on that bad boy Neil?
@@Karrott9 Here's what Simply Potatoes says about their hash browns. Our products are made from fresh potatoes and have never been frozen. We do not recommend freezing them and can not guarantee the quality if you do so. If you do freeze and thaw the product, moisture or collecting water and possible sloughing of the product is expected.
Cheese cloth.. I really love the part where he said I kept trying to get the water out of my potato with paper towels and they kept tearing, and I just couldn't figure out what to do..
Long story short, personal preference and just make sure to cook long enough to be crispy! I love my Navy cooks, even if they only got the rice right 1 out of 4 times... LOl :) MS now CS!
They all looked delicious. Now if you could add a sixth no carb version, I'd be all set. I've recently started using the dehydrated. They are convenient for storage. Especially when camping.
@@TheFlatTopKing Maybe try daikon radish. Grate and squeeze out the extra moisture. If you're not familiar, daikon is a mild, japanese radish that looks like a large, white carrot. It's starchier than cauliflower but still a lower carb option.
I've actually experimented with it in homebrewing, as it has a high enzyme content that convert starches and aid digestion. One of the problems in gluten free brewing is getting effective starch conversion, as non gluten grains lack the enzyme content of barley. I managed to get conversion via a 24hr room temp mash with daikon juice. My plan is to try to malt daikon seed, and see if including it in the grain bill for a traditional mash would work as well. I will have to put the new camp chef to use on brew days.
1st time using the grill, frozen hash browns too thin and too much oil. Scrambled eggs with onions and peppers were excellent though. As you said in other videos, you have to learn the zones and I am doing that. Was lucky with the eggs where the front right corner zone hovers around 300 on low, so I use it to saute vegetables, then later pool the eggs, while using that flip you talk about to make a dam for the other 2 sides and in folding eggs rather than cutting. Anyway, I also see your point of how much temp is lost when adding the hash browns, so again learning my griddle and turned up until back to temp. I have a similar laser thermometer that I used in building/insulating my man cave attic, and this thing I think is saving me here with valuable info. Anyway you stated these frozen were better than the other comparion you made. Do you know why? You used OreIda there, and generic brand this time. I thought my generic was partially to blame and was to try OreIda next time, but now not sure that matters per your video.
Agree to disagree...you cant really cook lower on a flat top...the metal absorbs the heat and keeps building...I do personally think that adding a high heat oil Definitely slows the butter down from burning...IF for say butter burns at 350 and the avocado oil burns at 450 then there is a meet in the middle point that the butter will NOT burn at 350..
The dehydrated once you flip, make it the size of an English muffin and place a slice of cheese on it, get a toasted English muffin, fried egg, some bacon, your hashbown with cheese all stacked …. Best single hand breakfast sandwich , plate not required lol
So are you saying I am not showing respect to my WIFE...if so I think thats extremely misguided and not the place....My wife and I are fine...thanks... She definitely is a big part of the channel...Our common viewers know here and how much she does..thanks
I'm with you on the McDonald's hashbrowns. No! And yes, fresh grated is too much trouble. I haven't tried frozen, but I have dehydrated and refrigerated. Overall, I go with refrigerated. Good comparison.
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Fresh .. you want 'em to soak in salted cold water for up to 30 mins ... you want the starch to form on the outside of each grated piece... then squeeze dry. Love your videos .. practical, and real.
Thanks for the tips!
Great video. Here's a tip when using fresh potatoes - peel and parboil the night before and let then cool overnight in the fridge. Next morning grate the potatoes and throw 'em on the griddle.
Great idea. I have baked the night before and then shredded the day of in a video. Not bad. Like your idea
I'm sure they are good but thats so much work for some hash browns. No thanks D:
Yep!! Boiling first is the way to go👍 Works every time 😉
On the fresh potatoes, shred, rinse, squeeze and then microwave just a little to get rid of more of the moisture that you can never squeeze out. Basically steam them a bit to dry them out.
That being said, the refrigerated simply potatoes are my go to. Easy peasy.
@@EtherealoNe1 so much work.....your great gg is rolling.....lift a cast iron 14 in skillet 12 times a day for 67 years and stfu
Looks good! We use a salad spinner to spin dry the rinsed, shredded fresh potatoes… No paper towel, no tea towel.
Interesting. Need to try it. Ty.
I just came across this today, after I made breakfast for dinner on my new Weber grill insert for the gas grill. My hashbrowns were OK, but I didn't use nearly enough butter and oil, and this video showed me how I can do better next time. I've learned a lot about using my griddle from this videos, and I really appreciate them. They are a huge help!
That is awesome!
I use a food processor with a grate attachment for fresh potato hash browns. Much easier. Thanks for these videos!
Best video on Hashbrowns I've seen! TY
TY
My favorite are the fresh, but prepared a bit differently. I peel them (I don't like peels in mine, but you can leave the peels on), then grate them, then squeeze dry in a tea towel or some layers of cheesecloth. I put them on a couple of paper towels in a microwave safe bowl or plate, cover with a couple more paper towels and par-cook them in the microwave for a couple of minutes. Fry in some oil, ghee or bacon fat, salting and peppering as needed. Yummy!
Ill try that thanks
That's basically how I like to do it and my favorite way. Seems like a lot of prep work but it's really only like five minutes. Not that bad and I think it is worth the extra time.
I have been looking for a way to cook Hash Browns from raw on my new Blackstone. I fixed them like the reply at the end of the post. They turned out great. This will be my go to for hash browns. Thank you for posting it.
Just picked up and assembled our pit boss grill. Looking forward to learning from the best duo on the internet. Just waiting for our weather to break. Thanks again for a great tutorial!
Much Appreciated Scott. My weather here is crap as well. Snow and 13 degrees.
Tip for fresh potatoes. Grade into a pan of water stir and soak 1 hour. Drain water dry potatoes on a cloth towel until very dry. Let potatoes dry 1 hour or more. Then cook in hot cast iron skillet or griddle until golden brown on both sides.
Wow. So start your hash browns 2 days before? Lol.
Thk you for recipe. I know I gotta let it sit.....a while for crispness ,etc!! I thaw out frozen, dry them and allow for them to sit out for hours. Great tasting food is so worth the wait!!!! Thks!!
ive tried dehydrated this very morning, they are great, crispy outside and well cooked inside, used clarified butter and a cooking dome.
for my fresh hashbrowns i use a salad spinner to wash and dry them, works wonder.
just as you said, takes more oil or butter than we would think
I NEED to get on that clarified butter kick...and I want to keep beef tallow available as well..thanks
i learned about clarified butter 3 month ago, made some myself and few weeks ago i bought a silicon mold to make my own 1/4pound sticks and bought a oneclick butter dispenser. 2 pounds of butter yield 1.5pound of clarified butter. the taste of butter with hashbrowns is simply amazing.
Thanks for this test. I love crispy hashbrowns and I love Denny's hashbrowns, I was told that they are dehydrated. I use dehydrated hashbrowns that I buy at Costco and they come in small cartons like an individual milk carton. These are great to take in your RV because it's very easy to prepare and don't take refrigeration. The frozen patties have oil on them, so don't add too much more oil when frying. I now use a 17" Blackstone that I bought to take on our motorhome, but I have been using it at home and I really enjoy cooking on these flat griddles.
I buy those too, for the same reason.
I bought the 17" blackstone too. The motorhome I bought it for is long gone but this griddle isn't going anywhere!
they are dehydrated
Thanks. Do you rehydrate them like the box says? Or use lesser water?
I've tried them all too. Honestly I use dehydrated the most. I add dehydrated minced onions to the carton, shake and then add my hot water. The water needs to be hot. Let them stand longer than the directions say and then toss them on the Blackstone.
I like fresh, I use the smaller grate. Add some onion and red bell pepper grated the same way.
Did the simply potatoes for the first time today. Had this video going beside me lol. Turned out great! Thank you for doing these videos!
I like the refrigerated hash browns, but I dry them thoroughly in a tea towel. I add a couple egg yolks, a dash of olive oil, salt, pepper, garlic and onion powder. I fry them in olive oil and butter but with a lid on the pan. Based on another of your videos, I will try frying without a lid so the moisture escapes better. Usually, 7 or 8 minutes on the first side and 5 on the flip side will be good. Sometimes I add goodies like cheese or diced meat to the top after the flip.
I rinse the starch off the potatoes after soaking them for a few minutes. Then drain and pat fry. Just before putting in skillet I add some grated cheese, sprinkle with salt pepper and onion powder. The cheese makes the hash brown crispy without changing the taste.
One of the best ever videos on hash Browns well worth viewing (and eating!)
Hey I appreciate that....cheers
@@TheFlatTopKing You're welcome Buddy!
My mama always used canned potatoes and shredded them up. They were awesome!
Try shredding a cold Baked Potato. The texture is better than fresh and you don't need to rinse them. Love your videos!
Great idea. I had forgotten all about that when doing the video. I have done it on a old video called breakfast potatoes on the flat top grill. Im getting old
Man, I'm craving hashbrowns right now!!! Not a hashbrown but my son's favorite is to open a couple cans of sliced potatoes. Season them up on the Blackstone. Tastes so good!
Watching again. You are giving me courage to make from scratch! Thanks.
You can do it!
Did my first cook today .
This is so helpful. Thank you
Awesome
i was raised on the frozen ones (the ones that are like patties) and i've actually never made my own! i'll have to try it. yours looks awesome!
Ty
Thank you so for this video. Hash browns on my Halo flat top are my nemesis. I have tried refrigerated and dehydrated And no joy. I think I get it now after watching. More oil and butter. Hotter temp and lots of patience 🫶
You are so welcome! Hope it helps...
@@TheFlatTopKing I didn’t realize that more oil/butter was needed OR that I needed to be patient either. Can I ask how long you estimate frozen shredded hash browns should take ?
AHHHH, this is a great one!! We lub hash browns. I use ghee butter for the higher temp even on low, then add butter as it browns and crisps along with high temp canola or avacado oil. I add Italian seasoning while cooking, and seasoned salt, a bit of thyme and basil and will try other variations. They are superb on the griddle in all variations. Thanks for all the various options at one time, dang, making me hungarrrrry for breakfast.
Perfect for those omelettes
Thanks for the cooking tips on frozen & all hashbrowns
Any time!
Yeah, learned some tips I was not aware of before. Tea Towel. Genius.
Great video! My go-to are the Simply Potatoes for shredded. But if I'm making fresh hashbrowns, then I always dice them instead of shred.
Thats something I agree with 100
When we do fresh hashbrowns, we peel and boil the potatoes the night before, refrigerate over night and shred before we cook them. IMO Best method and best hasbrowns I've ever had.
Absolutely...on a previous video we baked em and then did the same thing....great outcome for sure..thanks
Nice video. You may have a cold spot there, but I also think the dehydrated potatoes are more difficult to keep together in a good patty. I have always found the frozen to hold the best shape. And the refrigerated to have the best bite.
When I was 13, I was a cook in a greasy spoon in Wheaton, IL. To make hash browns, I’d grab a big handful from the refrigerated drawer toss it on the flat top, and doused it with a 2 oz ladle of melted margarine from a tub on the flat top. Then I’d cover it with a pie pan and let it steam for 5 min. Perfect hash browns every time
Now that some memories...13 tells our age.,..
Thank you thank you thank you! I like using the frozen shredded ….. been trying to get them so they are crispy ….. using the stove.
Patience and oil/butter with good heat..imagine the idea of cooking 75% on one side
To be honest. Cooking fresh potatoes is a classic. I personally like to use a good old fashioned cast iron skillet and it creates a more delicious flavor
Sounds great!
Greatly appreciate showing the different types of hash browns. A pro tip from another channel was to use the whole stick of butter to cover the area to be greased. Similar to using it like a giant marker, instead of using the spatula to place pats of butter on the flat top. This makes it much easier to grease your cook top.
Awesome...thnaks
The messier the better bro..Hash are made to be broken!!! Great Vid!!!Just got my Blackstone so about to make a mess myself. Thanks
You are 100% correct.... cheers
Awesome! Love the videos, I learn something with all your videos. Thanks....
Thanks MIchael...
I like the frozen hash browns the best, they looked great. Yeah.😇
I am new to flat top grilling and really enjoyed your video. I want to make the perfect hash brown also. I have done fresh hash browns and they usually turn out okay but I was looking for more. The side by side comparison of the different potato processing methods was quite helpful. I found that par cooking the fresh potato then shredding them makes a difference in the texture. Fresh grated hash browns can be gummy and turn out more like a pancake. Right now, I am trying to determine the best method and doneness for the par cooking. Potato starch starts to gelatinize at 55 C. Next time I do a potato cook, I am going to put a thermal probe into the potatoes and stop cooking when gelatinization temp is reached in the center. Happy cooking!!! 😸
Hey thanks Jeff...i honestly would be curious as well...please keep me posted...i have also done in other videos where I have baked a potato the night before and refrigerated then the next day grated....it was alot better than the fresh...
@@TheFlatTopKing I did my hash brown experiments this weekend and this is what I came up with.
Potatoes fresh boiled and dehydrated
Potato:
A: 55 C cooled, shredded and put on plate in fridge covered with paper towel 9 hours.
B: 55 C cooled overnight in fridge peeled and shredded
C: 60 C cooled overnight in fridge peeled and shredded
D: 70 C cooled overnight in fridge peeled and shredded
E: Dehydrated made per package
F: Dehydrated made with 1/3 les water than package directions
Rank for flavor/texture:
1 - F Best overall flavor and texture of all samples
2 - E Good texture versus fresh
3 - D Best flavor of all entrants. A bit gummy but best fresh example
4 - A Good flavor and less gummy texture than other fresh examples
5 - C Good flavor but somewhat gummy
6 - B Good flavor but a bit more gummy than C
So, the clear winner is the dehydrated shredded spuds. The hash browns I made with 1/3 less water had the best overall texture.
I am going to try the 70 C baked spuds and shred and leave in the fridge overnight to dry. I think I am zeroing in on the Bud Willman's hash browns that were the reasoning for this whole exercise.
Also, none of the potatoes turned brown after reaching the starch gelatinization phase. Wife and I both thought the fresh spuds had deeper flavor. The fresh spuds also held their shape better on the grill so were easier to flip.
The dehydrated were easiest to use and had great texture. I am sure to have these on hand in the future.
@@jeffnelson3791 How long do you boil the potatoes for?
@@alternativestoaa9288 I was able to refine my recipe for the shredded potatoes. I got russet baking potatoes and baked them at 400 F to an internal temp of 158 F (70 C). Cooled completely, peel, shred, and fry. These turned out perfectly. I baked the potatoes at 400 F for 40 minutes in a convection oven. I liked the texture of the baked potatoes over boiled. After looking at the dehydrated spuds, I realized why they tasted better than fresh. They have added salt. I consider this my final iteration as I have achieved the quality I was looking for. Would love to see you post a video on this if you try it out.
@@alternativestoaa9288 I went by temp not time so I am not sure how long the boil was. 😬
Great video! We usually buy Kroger brand frozen hashbrowns. However, I have found that fresh can be just as good or better if you follow these steps. Once you have shredded your potatoes, rinse them in ice cold water twice. For the third and final rinse, add 2 Tbsps. of sugar and 1/2 Tbsp of MSG. Mix the hashbrowns and water with your hand to devolve the sugar and MSG. Let the tators sit in the cold liquid for 10 minutes. Pour off the liquid and do not rinse. rigout the potatoes in a tea towel. Now season and cook as you demonstrated. This is what potato process companies do before quick freezing the hashbrowns. If you are sensitive to MSG, use 1/4 cup of white vinegar in the water along with the sugar, however, only soak the potatoes in this solution for a couple of minutes. Tell me how it turns out for you. Love the channel and the tag teaming you and your wife do. And always remember, you might be in front of the camera, but she is the real star of the channel. 👍
Well great tips on that..thanks bud..and again your right..shes a keeper
@@TheFlatTopKing Happy Wife......Happy Life
MSG ..... WHY
Not bad of a cook at all, The name of the channel speaks for itself "The Flat Top King. Thanks for making the videos and sharing them. Big Ups from Weymouth Massachusetts.
Hey thanks so much....we have family in Marblehead
@@TheFlatTopKing Ok my friend. Marblehead is a very beautiful town.
I just made fresh hash browns and my wife wouldn’t eat them. She said they were TOO oily.
To speed the cooking time I parboiled the shredded and soaked potatoes for 2 minutes. I used a tea towel to dry them, and it worked great.
I put a light coat of soybean oil on the griddle as it warmed up, then used ghee when I started the potatoes. I had my camp chef on low until after I’d flipped them, and then I turned it up to medium.
Mine didn’t hold together very welll like yours did. I wonder if it’s because I parboiled them?
Next time I try hash browns I think I’ll try a few things differently, starting with cutting down on the oil and maybe using butter instead of ghee.
Thanks for all the great videos, Neal (and Amy).
Definitely an art when making hashbowns...i would not change the ghee for butter...
ghee is better...
i maybe would have let the flat top heat longer before you put em on first...flip in a new spot to get that heat burst...
lastly be patient on the first side and dont flip too soon
I'm gonna practice on that. I always screw them up. Try it this way. Thank you, love your show
Thanks Jimmy.
Hi great video, but .. this is me now.. you have a double negative. 6:45 "Dont flip em before they're not ready means flip em before they are ready. :)
Another tip on shredding fresh potatoes you might find helpful:.
I run em over a peeler first, for on russets, the skins are mealy.
Then I use the shredder attachment on my food processor. I can do 6 large potatoes in about 30 seconds and its fun, no mess other than rinsing the processor out with hot soapy water and let dry. I recommend slicing them long ways quartered so they fit in the narrow chute on the food processor rather than the whole potato in the larger chute. The reason is if you do the whole potato, it makes shreds that are the length of the whole potato therefore a but too long. You'll end up cutting them on a cutting board.
then I toss em right into a mixing bowl in cold water and rinse and drain. Then I toss tm into my salad spinner that gets out most of the moisture. I spin them gor a good bit a few times which really drys them out. As a final prep, I toss em back into the dry mixing bowl and toss them with paper towels in my hand or cotton dish towels liek you did. I dont wring them out liek you did. Thi keeps them nice and fluffy. Then I go ahead and brown em up.
There is NOTHING like fresh potatoes, if done right just POP. the rest are all processed foods. Look at the ingredients lables.
On that Pit Boss are you saying that it has cold spots on one end? Why would I want that? Curious
thanks for the indepth response...the cold spot refere to colder spots and all three of my griddles have em...Camp Chef, Blackstone and Pitboss...by turning up the left side it helps offset the Difference. When all burners are on low the left side lacks power unless adjusted because it is trying to serve a larger area
Great video! I bake a potato nite before and then grate them. Yummy
Yes absolutely...we have a video for that...potatoes on the flat top grill
When preparing mine, I use my burger smasher and layer then with parchment paper. Season and freezer for an hour. Then cook. Yum
Interesting...i like it
So far I have not had success with hash, but I love them to pieces. Will definitely get griddle up to 500 And see if I do better
That might be to hot...maybe around 425 ish....oil almost all of it will start to burn that hot
@@TheFlatTopKing thank you, I will remember 425👍
I'll bet you the bagged shreds have been blanched in hot water. It's the same reason you par-fry or par-boil french fries. It steams off a lot of additional liquid as they cool after the first cook.
Holy crap! I've never made my own hash Browns at home which is why I clicked on this video but I realized that any attempt I would have tried to make what I failed without one of those black top gizmos thingys. I will definitely be taking a trip to sfirst tomorrow ( Yeah we still have one down here in Miami) And we will be having hash brown's for Sunday brunch.
this video is phenomenal I liked the way you made hash brown potatoes however I think you didn't peel the potatoes should we peel the potatoes or not I learned in this video we put the hash browns in a skillet until brown colour This video is very helpful for making delicious hash brown potatoes thanks.
I agree completely the simply potatoes refrigerated are fantastic...but the key as you said there to good hashbrowns is patience....Don't rush the process...the other challenge is when you are doing multiple items that cook at different temps...like eggs should be around 325 on the flat...but hashbrowns are closer to 375...I tend to just leave it at 325 and cook the hashbrowns longer that way when they are ready I can just throw the eggs on without having to worry about cooling it down or over cooking the eggs...but that is me lol
Perfectly said
@@TheFlatTopKing I agree with you I CAN'T STAND BROWN EGGS or their smell...🤮🤮🤮...so making sure I have the eggs just right is key for me
I’ve always used fresh. Clearly need to expand my horizons! Great video
There are some really great options out there.
Just a tip...use the right spatula and your good to go!!! (the wider spatula) it holds more of the food so you can flip!!
Thank you, thank you, thank you! Finally!….good hash browns!
I love using my blackstone for breakfast!
Absolutely...
Hot spot or Cold spot…?
You just might want to look to see which direction the wind is coming from. I could see that it came from your right side and it was pulling heat out of the grill. That same breeze was moving the heat to the left side.
That being said, we all know that our grills do tend to have hot spots because it’s just a function of thermal heat transfer.
Good video though…. I really appreciate your advice.
Warren from Salem Oregon…. Keep cooking brother…👍
My favorite hash brown is one that somebody else cooks. Unfortunately I live alone. So I have to cook them myself. I just recently found the dehydrated ones at Dollar General. They seem to turn out really good.
hahaahhaha cheers
Cooking hashbrowns is all about the patience as I to have experienced several times. Thanks for the video and GRIDDLE ON DUDE. So , when is the wife going to host another video??? I think you should have a cook off between you and your wife since you have 2 griddles now. That would make a great video.
That is definitely on the list. Thanks Bruno
Trick to hash browns proper temp , lay them down oil , butter on top do not try to stir, golden brown edges , flip and wait for the edges plate and enjoy ( don't forget the seasoning salt and pepper) early garlic at the end
Nice blackstone in the background 👌🏻👌🏻👌🏻
Hahahahahh. Did u notice
@@TheFlatTopKing of course 🤫😜😉
@@aaron.black107 HAHAHAHA big things coming
@@TheFlatTopKing also has air fryer baskets… looking forward to it
Simply hashbrowns the best if you can eat enough, I am old so I fix for friends for Sunday brunch 😊😊😊😊
I always liked Hungry Jack's dehydrated
also (coin size) like crowns by orelda but Aldis brand is my top
To keep your butter from browning, use clarified butter instead. Butter contains protein/milk solids that burn at about 350 degrees. Adding oil doesn't change the the smoke point of butter. If you want to use butter, fry in a high heat point oil and add the butter at the very end. IMHO!
Food processor to grate potatoes, cheese, you name it. Huge time saver.
The wife(? or daughter) so sweet❤
Nice job ,,. I have a 22" flat iron and my son has the 36". Can't wait until we cook together !! Lol
Right on! That would be cool.
I just like....easy! So I take frozen shreds or paddy’s out for overnight. That brings the challenge into easier results!!!
Fresh potatoes - use a food processor to grate them and into a salad spinner with cold water. Rinse in cold water several times, drain and spin them dry - even if you think they are dry, spin them again.
Perfection every time.
Great idea!
Nice work. I was looking forward to this one after seeing you at the store buying hash browns.
Hahahaa yeah we definitely liked it. Nice to meet ya. “Beeria”. I got it down
They all look good.. Did you say people comment negatively on some of your cooking ability Really! I cant see why every video I have seen looked awesome and tasty..! Stay Safe!
Yes, thank you Brother i get some serious HATE. I have kinda just learned to live with it. I bite back some but mostly just ignore
@@TheFlatTopKing I own 2 smokers from Grilla Grills and will be buying the Primate, when my wife allows it. 😀 That’s my choice for various reasons. It doesn’t matter to me what your equipment is, your experience and knowledge is key. As a subscriber to your channel I think you do a hell of a job! I’m good with a smoker but clueless with a flattop and that’s why I’m here. Comments can be brutal but keep doing what you’re doing. When you buy a GG product they welcome you to the Family. As a member of the Grilla Grills Family I appreciate your hard work and the effort you put into your videos. To be honest I’ve never seen a GG owner act like such a fool. I guess there’s always one or some. Cheers!
Look anytime you use fresh hash browns you're supposed to boil the potatoes the day before let them cool in the refrigerator then peel them in Grate them. Then you cook the hash browns they will be perfect every time. I know this because I used to be a cook at a restaurant and that is what we always done. Then you cook them in an item called Liquid Gold. Best hash browns ever
I like my hash browns spicy so i grate fresh peeled potatoes with grated habenaro peppers garlic salt on hot griddle put butter and oil on griddle before potatoes yummy can't make enough
heck yeah....we are uploading today and I did something similar
Yes remove all water, I can't have salt so I use green and red peppers and onions and garlic and mushrooms with avacodo oil
Ya beat yourself up over a test. The reality is dehydrated hash browns don't stick together well, you discovered that in your experiment. Good job. 😀
Can't lie. That cold spot pissed me off when using my dad's, being a Blackstone guy myself. I didn't know about it- maybe I could have used it better if I knew how to plan for it.
agree
Get that Valentina! I do like frozen, and the last time I did fresh I wasn't thrilled but I believe it was my fault for not draining the potatoes enough. I have yet to try the refrigerated, but next time I see them I definitely wil! Oh... And the pre made patties? I happen to love!
Refrigerated for me all the way. Dad liked the dehydrated. Hell who knows. But we all agree it’s nothing with out valentina. Haha
I've tried a few different ways too. Gotta say the frozen patties are pretty darn good. They're convenient, taste good, and cook up nicely. My fav for taste is the refrigerated tho. Couldn't help but notice the fancy Blackstone back there. When we gonna see a cook on that bad boy Neil?
Hey ssshhhhhh dont spoil it for the rest. Hahahahha. Jk. Soon real soon. Had to get it
@@TheFlatTopKing ooh, can’t wait, thats the Blackstone model I’ve been eyeing to buy, can’t make up my mind. Look forward to your review on it
Is refrigerated just frozen but unthawed?
@@Karrott9 nope. I have found the frozen is a smaller diameter than the refrigerated. I think thats why i like em. They have some bite.
@@Karrott9 Here's what Simply Potatoes says about their hash browns.
Our products are made from fresh potatoes and have never been frozen. We do not recommend freezing them and can not guarantee the quality if you do so. If you do freeze and thaw the product, moisture or collecting water and possible sloughing of the product is expected.
Cheese cloth.. I really love the part where he said I kept trying to get the water out of my potato with paper towels and they kept tearing, and I just couldn't figure out what to do..
I like the freeze dried for storage ease. Must say can't have HB's without onions.
I honestly agree...thats how I make em as well...everytime
Nice! Im sitting in Sweden and looks to your good Hashbrown.👍
Thanks Peter...thanks for commenting...
Thank you for doing this video. I love my Expert Grill 28' lol
Hey thank you....cheers
Try baking the potatoes first about 3/4 the way through
, let them cool, the shred them then put them in the flat top
good idea..we have that in a few videos...love em
Long story short, personal preference and just make sure to cook long enough to be crispy! I love my Navy cooks, even if they only got the rice right 1 out of 4 times... LOl :) MS now CS!
HHAHAHHAHA
I may not always comment but I'm always watching. Good stuff brother!
👊👊👊🇺🇸🇺🇸🇺🇸
try parboiling the fresh potatoes, i think that will make you like them better
They all looked delicious. Now if you could add a sixth no carb version, I'd be all set. I've recently started using the dehydrated. They are convenient for storage. Especially when camping.
HHAHHAHAHA aint that the truth. low carb hash browns. Brother we would be rich.
@@TheFlatTopKing they do! They are call cauliflower browns!😳 Yum yum, eh? Cook then up with some tofu bacon and sausage.... Good Eatz!🙄😖😵
@@CheezeheadChris 😂😂😂😂😂😂. Heck no. I tried cauliflower pizza crust and spit it out.
@@TheFlatTopKing Maybe try daikon radish. Grate and squeeze out the extra moisture.
If you're not familiar, daikon is a mild, japanese radish that looks like a large, white carrot. It's starchier than cauliflower but still a lower carb option.
I've actually experimented with it in homebrewing, as it has a high enzyme content that convert starches and aid digestion.
One of the problems in gluten free brewing is getting effective starch conversion, as non gluten grains lack the enzyme content of barley.
I managed to get conversion via a 24hr room temp mash with daikon juice. My plan is to try to malt daikon seed, and see if including it in the grain bill for a traditional mash would work as well.
I will have to put the new camp chef to use on brew days.
1st time using the grill, frozen hash browns too thin and too much oil. Scrambled eggs with onions and peppers were excellent though. As you said in other videos, you have to learn the zones and I am doing that. Was lucky with the eggs where the front right corner zone hovers around 300 on low, so I use it to saute vegetables, then later pool the eggs, while using that flip you talk about to make a dam for the other 2 sides and in folding eggs rather than cutting.
Anyway, I also see your point of how much temp is lost when adding the hash browns, so again learning my griddle and turned up until back to temp. I have a similar laser thermometer that I used in building/insulating my man cave attic, and this thing I think is saving me here with valuable info.
Anyway you stated these frozen were better than the other comparion you made. Do you know why? You used OreIda there, and generic brand this time. I thought my generic was partially to blame and was to try OreIda next time, but now not sure that matters per your video.
I have read you can get more water out of fresh potatoes using a ricer without the mess associated with the tea towel.
ty
Dang! I’m going to have to whip up some hash browns right now!
Oil and butter apex at different temperatures. Oil doesn't slow the butter from browning. Instead just use oil or cook at a lower setting.
Agree to disagree...you cant really cook lower on a flat top...the metal absorbs the heat and keeps building...I do personally think that adding a high heat oil Definitely slows the butter down from burning...IF for say butter burns at 350 and the avocado oil burns at 450 then there is a meet in the middle point that the butter will NOT burn at 350..
Hey u might like the fresh hash browns better if u boil the potatoes for a few before shredding. Just sayn great vid tho
The dehydrated once you flip, make it the size of an English muffin and place a slice of cheese on it, get a toasted English muffin, fried egg, some bacon, your hashbown with cheese all stacked …. Best single hand breakfast sandwich , plate not required lol
sounds great
your wife is the star. show some respect. she gives us the info you don't give
So are you saying I am not showing respect to my WIFE...if so I think thats extremely misguided and not the place....My wife and I are fine...thanks...
She definitely is a big part of the channel...Our common viewers know here and how much she does..thanks
I'm with you on the McDonald's hashbrowns. No! And yes, fresh grated is too much trouble. I haven't tried frozen, but I have dehydrated and refrigerated. Overall, I go with refrigerated. Good comparison.
Right there with ya Howard. 💯
Great job yes crispy brown and add onions and jalapeños on top it’ll take you to a lil town called DELICIOUSVILLE !!!!!
All aboard. We are literally eating tonight at guys flavortown in pigeon forge Tennessee
Great video what is that storage cart with the wood on top I have been looking for something like that thanks
From Harbor Freight...Lowes and Home Depot have similar..
They all looked delicious 👑
Thanks Robert. They were. Hahaha
cool test!!!! Many greetings from germany!!!
Thank you very much! Hey thats a ways over there...Cheers...
Sunday morning breakfast yummm..... You know if you ever come visit your cooking me 3 meals a day!
Hahhahhaha. Ill cook while u fish. I got ya
Them things look amazing!!
Thanks Seth.
A lot of breakfast places use dehydrated ones
Thanks