Crispy Hash browns on the flat top grill - Part 2 (5 different kinds) Frozen, Refrigerated, or Fresh
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- When thinking about crispy hash browns on the flat top grill, the first thing that comes to my mind is which potatoes should I use for the best golden hash browns... frozen, refrigerated, or fresh potatoes?
In this video, I cook all 5 types of hash browns on my Pit Boss Ultimate Griddle to see which one is best... Will it be the frozen bagged shredded hash browns, the Simply Potatoes shredded hash browns that come refrigerated, a frozen hash brown patty, dehydrated shredded potatoes, or a good old simple potato that I shred myself?
I made these griddle hash browns on the Pit Boss griddle, but whether you have a Camp Chef flat top grill or a Blackstone griddle these crispy golden brown hashbrowns are a great addition to any griddle breakfast. The are two secrets to how to cook crispy hashbrowns - 1) Use plenty of oil or butter and 2) Be patient. Let the potatoes have time to cook properly before flipping.
So which crispy hash browns were our favorite? Or, just want to know how to cook hash browns on the griddle? Watch to find out.
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Thanks for the cooking tips on frozen & all hashbrowns
Any time!
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
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.
I use a food processor with a grate attachment for fresh potato hash browns. Much easier. Thanks for these videos!
Watching again. You are giving me courage to make from scratch! Thanks.
You can do it!
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.
Those all look great!
Glad you like them!
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!
Did my first cook today .
This is so helpful. Thank you
Awesome
Them things look amazing!!
Thanks Seth.
Best video on Hashbrowns I've seen! TY
TY
They all looked delicious 👑
Thanks Robert. They were. Hahaha
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
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!
Awesome! Love the videos, I learn something with all your videos. Thanks....
Thanks MIchael...
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!
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!!
My mama always used canned potatoes and shredded them up. They were awesome!
One of the best ever videos on hash Browns well worth viewing (and eating!)
Hey I appreciate that....cheers
@@TheFlatTopKing You're welcome Buddy!
I’ve always used fresh. Clearly need to expand my horizons! Great video
There are some really great options out there.
Thank you for doing this video. I love my Expert Grill 28' lol
Hey thank you....cheers
Thank you, thank you, thank you! Finally!….good hash browns!
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
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
Very good!
Glad you think so
I'm gonna practice on that. I always screw them up. Try it this way. Thank you, love your show
Thanks Jimmy.
Great video man for sure! 👍
thanks
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
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
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?
Ill have to try these bad boys out👍👍👍😎🇬🇧
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...
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.
Great Job on the Hash... BTW love the Hey Dudes lol
Thanks!!👊🇺🇸
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
I love using my blackstone for breakfast!
Absolutely...
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.
Dang! I’m going to have to whip up some hash browns right now!
I like the frozen hash browns but you cooked pretty good either way 😋
Hey once crispy they all eat good with some hot sauce and over med eggs. 😂😂😂
Nice blackstone in the background 👌🏻👌🏻👌🏻
Hahahahahh. Did u notice
@@TheFlatTopKing of course 🤫😜😉
@@aaronblack001 HAHAHAHA big things coming
@@TheFlatTopKing also has air fryer baskets… looking forward to it
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.
I may not always comment but I'm always watching. Good stuff brother!
👊👊👊🇺🇸🇺🇸🇺🇸
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
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
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.
cool test!!!! Many greetings from germany!!!
Thank you very much! Hey thats a ways over there...Cheers...
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
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
Nice! Im sitting in Sweden and looks to your good Hashbrown.👍
Thanks Peter...thanks for commenting...
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!
The dehydrated hash browns from the restaurant say to add hot water, a big don't, they turn to mush. We started using cold and they come out so much better.
Ooooohhhhhhhh. Good point. Ty. Ill try it next time.
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
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.
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 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. 😬
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.,..
Hey Neal! it’s been awhile since I’ve made any comments. Loved the comparisons and your opinions on the hash browns, and your thoughts on the PitBoss. I really would like know when you got the Blackstone and have you used it in a video, or have I missed any of those? Thanks and keep havin fun!!!
You havent missed anything brother. SSSHSHHHH its a secret. Will be doing some things later this week
@@TheFlatTopKing Gotcha!
Love your videos. Is that a new griddle in the background? Cheers 🍻
Yes it is! Big things comming
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.
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.
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
Those look amazing Neal. Have you done a hash brown omelette? They are phenomenal
No but on my list. I have seen some on TH-cam
I always liked Hungry Jack's dehydrated
also (coin size) like crowns by orelda but Aldis brand is my top
The wife(? or daughter) so sweet❤
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.
Nice vid good tips 👍👍👍👍👍👍👍👍👍❤️😀
Ty
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
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
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.
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…👍
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👍
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!!
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
I just like....easy! So I take frozen shreds or paddy’s out for overnight. That brings the challenge into easier results!!!
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!
Food processor to grate potatoes, cheese, you name it. Huge time saver.
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
thank you
TY for watching
Making potatoes, great video for 1st thing in the morning, (its 0515). Camp Chef griddle, Pit Boss and a Blackstone in the background, going to need a bigger deck pretty soon.
SSSSSHHHHHHH it's a teaser, I haven't released that info yet. Glad you saw it.
Came here to say the same. Saw that Blackstone with air fryer baskets.
@@KelVarnsen9 hint hint.
Simply hashbrowns the best if you can eat enough, I am old so I fix for friends for Sunday brunch 😊😊😊😊
Dehydrated, the BEST!
Nice job brother! Any hashbrowns are edible as long as there crispy with some Heinz on top! Try loaded hillbilly hashbrowns -cheese,bacon, peppers and onions! Jalapeños!!
Glad I found the channel! I'm Saving all the videos you do on the ultimate griddle! It's like I have my own visual cook book for when I bust my bad boy out! Supposed to be 60s this week maybe I'll put it together it's killing me..
Can a pizza be done on that bad boy griddle? 🤔
I have always stayed away from pizza because its just nor worth it. cant get the heat top, BUT with the hood it changes everything, Yes i have been experimenting
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..
The right side of my blackstone (the exact model in your background, 4-burner + air fryer) also runs cooler than the rest.
I wonder if fresh potatoes would benefit from a wet-brine… That might be why commercial versions taste better.
Thats a great possibility. interesting on the Blackstone. We shall see in a few
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
Do you have a link for the big silicone spatula your using? The one in the description is small and black. I've tried finding some.
Would love to have some like Blackstone's griddle series but they are plastic and melt over 400 degrees. Complaints say they melt instantly. Thanks,
I dont. I found at my Krogers. The brand is called core kitchen. It’s called pancake turner if u cab find it
@@TheFlatTopKing thanks, will look for it.
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. 😀
I couldn't help but notice how much they look like Smash Burgers when done correctly. Then I couldn't help but wonder what a Double Smash+Hashbrown burger would be like, I bet it would be glorious!
Absolutely...hard to stay together but....absolutely..we actually made a breakfast style like that on this channel...
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..
Gotta have me crispy!
Yes....absolutely
Haven't tried the refrigerated ones yet. Or Dehydrated, normally just keep the frozen ones on hand. I will be trying refrigerated ones tomorrow tho! On my RECTEQ Bullseye with Griddle.
thats awesome...not familiar with that type of griddle...shed some light on that for me..how do you like it
@@TheFlatTopKing Recteq made a 22” direct heat grill/smoker. This swaps grates and accessories with Weber grills. Recteq has a griddle for all models but this one fits the grill perfectly.
It’s cast iron(I think) ones seasoned properly it is fantastic! I take it camping and can smoke, grill or griddle with one unit.
The company was founded near my home town of Augusta Ga.
@@Coopsfixeruppershop wow. Thanks bud. Very cool
Thanks for such great content! You are gonna make me fat(fatter)!
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!
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
What's some tips for getting the griddle to be a consistent lower temp? All on low and 500 degrees has made it hard for me. I have the same thing happen.
Extremely hard.....sorry to say but that is the truth...try alternating or staggering the different burners...also use the cool spots to your advantage
@@TheFlatTopKing it would be cool if they had them in this configuration 36” but electric so you have some real control over the temp. I’m sure I’ll get it down. Ambient temps here are 100+ every day haha. So it heats up quick. Thanks for the reply. Great content.
i know the camp chef and blackstone follow the cast iron pan flavor. the pit boss with the ceramic coating, how does it match up. i would not thing it would have that cast iron flavor.
I have some great videos after I posted this about Pros and Cons and things to consider when buying a flat top grill..I have said the Pit Boss has been growing on me and i am extremely glad I have it..I sway back and forth on witch one I had to have if only one...thank goodness I have both haahhhhaa
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. 💯
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
I just picked up a 36" four burner Blackstone last week. I haven't done hash browns, yet.
2 keys....patience and plenty or oil/butter
@@TheFlatTopKing I can see that. So far, most everything I've cooked has been simple stuff. Things like, homemade Crunch Wraps, breakfast quesadillas and burgers.
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
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