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- เผยแพร่เมื่อ 8 ก.ย. 2024
- Grits are a classic of Southern US cooking, but probably a complete mystery to the rest of the world. Recently, I was sent a box of food goodies including sachets of 2-minute grits (barely worth opening) and a tub of 5-minute grits (which really take about 5 minutes to prepare). I know these are not comparable to 'real' grits, but if you season them right, they're pretty good. By the way, grits are dried kernels of corn, coarsely ground and nixtamalised, cooked up with milk &/or water into something like porridge.
Hash browns I think are more well known - these particular ones are made from shredded dehydrated potato and cooking them is not exactly easy!
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It's been fun watching you cook this stuff.
Hungry jack potatoes workbest in Cast iron with a bit of hot oil and only make a half at a time. They come out nice and crunchy and don’t stick. Also that’s the beautiful thing about grits, they’re filling and you can add literally anything you’d like to.
So funny...thanks for the effort. Instant grits really cannot compare to real stone ground grits (no lye or whiteners added). A little salt in the beginning always helps, and cheese grits are an added plus. Rehydrated hash browns always seem to end up being gummy. Fresh shredded with chopped onion, or even a little green pepper, and/or ham take them to another level. I like to use bacon drippings to cook them. Frozen shredded are a good second best bet. Love the fact that you are willing to walk a different path. Keep on keeping on.
Shrimp and grits is awesome
I made cheese grits before and put a nob of butter and added salt and pepper and it were loverly.
I prefer to use yellow cornmeal instead of grits because I find it has better flavor. You commented on slicing and frying leftovers the following day and that is delicious with a little maple syrup drizzled over the top. My mother used to do that for us when my sisters and I were kids. It has a nice crispy exterior with a soft creamy middle. Try it, you may like it.
I make hash browns from potatoes and carrots or parsnips that I've scrubbed the skins mostly off using a Scotch-Brite pad (those green abrasive thingies made by the 3M Corporation), then shredded on a box grater. Heat a skillet to medium heat, then add olive oil with some peanut oil to raise the smoking point (and add a mysterious Southern flavor), dump in the shredded veg, and spread out to approx. 5/8" - 3/4" thickness. Let brown well on the bottom, cut the mass in half or in quarters, lift and tilt each section up from the center cut, and flip them over using a pancake turner and a serving fork (or your own ingenuity). Add more oil, let brown, serve, salt and pepper to taste (paprika is optional) and dig in! Goes down a treat with runny eggs, your choice of breakfast meat(s), and... grits! LOL
This was fun to watch...lol... USE THE MICROWAVE and than brown them if you really desire. They are correct you need a cast iron pot/pan but a microwave will work to get them cooked without being tough and gritty (no pun intended). I do recommend the instant 2-minute packet grits for newbies...but you have to add something to them even though they are flavored. Obviously, wait to add your favorites until after! Classic a tsp of butter and sprinkle of salt. You can throw an egg with yolk on top and salt. You can do cheese and sprinkle green onion, or bacon....just make sure to add a little salt and butter to your grits no matter how you cook them.
There are so many nice ways to make grits. One restaurant that used to be here served a very tender pork belly served over cheesy beer grits with kale greens.The pork belly was so tender you could cut it with a spoon. I miss that place. It's good with cheese and bacon, just butter. I actually like to add a little butter and sugar in mine. I get weird looks when I do it but it's actually good. And, yes I am from the southern United States.
Polenta is a fancy type of grit as well.
Baked grits are wonderful and creamy with butter milk cream and onion , colored bell peppers and bit of hot sauce and lots of cheese!
Hello GRIT-EATING WORLD!
👍🏻😋 so glad you make these dishes Keef.
You are a fantastic cook!
Glad you like them!
i've often wondered about grits. I'll have to get some myself and try them out
Can you get them on amazon uk? Ask keef to spot you a sample or send instant since he doesn't seem to like them. 😝
Good idea...
i treat grits as the same as polenta, i do not think there is much difference
I had grits in the southern states. I've lived in New England all my life and almost never saw them in any breakfast places until early 2000s when country music became more popular in our area.
My dad would keel over if anyone came near his grits with anything other than butter, sugar and pepper. Also I have a non stick pan I use exclusively for hash browns and fried potatoes. We used to go to his hometown in Alabama every other year for vacation and I don't care what you ordered for breakfast, it came with grits. I don't care for them, but I love fried hominy. May be a texture thing.
Grits are best with just butter and salt&pepper! Sugar on Grits? Never! It's NOT cream of wheat or rice!
Keef, I once sampled grits in Mobile Alabama and I loved them. They were of the cheesy variety served with spicy sausage, syrup and pancakes: I loved it.
Oh how i wish you could try some local southern brands of grits like Anson Mills. They taste so lovely and corny....although corny is not the most persuasive descriptive word 😂
As for the Hungry Jack, I have no words😳 So bizarre.
Oh and we won't hold it against you, Keef, that you're using a Northern hot sauce on Southern food😉
Anson Mills products are in a class by themselves; they are priced accordingly and well worth it. Bob's Red Mills produces both white and yellow stone-ground corn meal/grits and are more readily accessible in fine stores and Amazons near you. There's not much to say about Quaker's relatively industrial products these days, except that the person depicted on their boxes has a fine head of hair.
those hungry jack hashbrowns are good for camping
I use dehydrated potatos all the time, you simply add more water than is needed and then squeeze out he rest. I mix with butter, garlic and onions,bake in a six inch cast iron pan 400 degrees. I like them much better than fresh.
I also have not had any luck frying them.
The first & only time I heard anything about Grits was in the 1960's Beverley Hillbillies TV show 😄
You put the hash browns in the oil when the oil was cold... maybe brits don’t fry things too often, but you have to wait for the oil to heat up lol. Or the potatoes will just suck up the oil, then stick to the pan.
Fun video! I enjoyed watching it :)
LOL
What mosweneibba said. Pan's gota be the right temp.
Yes the oil should be almost smoking temp then the Hash browns will brown before absorbing the oil.
I agree with you, the pan has to be hot and seasoned so the potatoes don't stick. I learned this from my young days when i first learned to cook.
So appreciate you! Really enjoy your videos.
Thanks Sheila!
Wash the grits until water is clear, use bottle water, butter, grits all in one pot, and bring to boil
Butter and not oil for hash browns.
You should have listened to me about the instant grits, Keef. :) I wouldn't feed them to an enemy. Also, as you found out, grits need something added to be good. Salt and pepper (and a dab of butter) can be enough but adding some egg is even better.
Another excellent video!
Long ago I made some soft pretzels and that included a dip in lye solution before baking. My baking sheets had permanent pretzel shaped discolorations (discolourations?) from the experience but the soft pretzels sure were good.
Actually, you CAN use instant grits for certain recipes. For instance, the only way I actually like grits is in shriimp and grits. I cook the grits in milk, then add chopped jalapenos, onions, and lots of cheese. Almost any semi-soft cheese work, but I like sharper flavored cheeses. Then make fried or grilled shrimp and top it all with a ladle of Creole sauce. Add a peppery salad with a vinaigrette to cut the fat in between bites and Bob's your uncle.
Grits doesn't have to be made out of hominy, although it certainly can be. Any stone ground cornmeal can be grits. And actually there are only slight differences between grits and polenta, the first being the variety of corn used (although that isn't really a huge difference) the bigger difference is preparation and serving options. Grits are typically butter, cheese, mayby honey, because it's often eaten for breakfast, and usually cooked a little wetter. Polenta usually has more robust flavors (but could still go the butter and cheese route) as it's often a later meal. But plain, and side by side, they will almost identical.
I was looking to see if anyone had commented this! I was thinking of saying something similar :) Masa Harina is nixtamalized, but grits are pretty much course cornmeal. I actually love using Bob's Red Mill's "polenta" for my grits. I must admit, I'm a lifelong southerner and have NEVER heard of honey in grits! Yum!
Just imagine hash browns made from fresh potatoes! As the cooked grits are to the instant grits, so are home-made hash browns to the dehydrated variety. :)
OH yeah, I have made hash browns from scratch previously.
I eat my grits with butter and sugar,and cook them in milk,yummy
Yankee!!!
the first time i had grits i was told to put a bit of butter on them, salt and pepper! and yes hot sauce is great improvement!
was the egg like areal egg ho ho ho great one keef thank you
Yes, an actual real egg!
when i make grits i add a Tbs of butter and honey or brown sugar to taste with a pinch of cinnamon . they are wonderful , kind of a liquid waffle .
if I may say so it's actually I believe from Germany or the germanic area and they call it Grütze. that's for the pretzels the German two just like the jammy doughnut which is called a Berliner
How about kippers and grits
Whenever I make hash browns using a real potato, I always strain the water from the shredded potato, maybe your instant hash browns were to watery? Thus no browning? Also I use a cast iron or non stick so the potatoes don't stick.
Yeah, they didn't seem too wet.
Ok oil and a bit of butter and a non stick pan kind of like making fry up of Sunday dinner and little salt and pepper will do you just right with any thing that needs cooking from here 😀 glad you liked them now try cooking the instant ones instead of just hot water it sort of helps a bit.
Hi Brenda. I just tried to friend you on Facebook a couple of days ago or so. I think I've found your site. Don't be shy. I'm a gentle law abiding citizen. I have a lot of recipes to share with you. Do you have a KFC (Kentucky Fried Chicken) near you? I swear that they put pureed hominy grits in with their mashed potatoes and gravy. Taste. I'm now going to play with my brand new stove. New fridge arrives tomorrow.. I'm ecstatic!
Lol i always thought them type of spuds where for camping and backpacking.
Also people in the north put suger on grits, sort of like cream of wheat but with corn. I myself dont eat any of the above. Not since the army, anyways.
Nicely done keef. You made something edible from processed inedible products.
Haha!
Ill have to try grits one day! Instand hash browns looks like harder work than grating a potato though haha :)
You're right - made from scratch is much easier!
Grits are only in the US South I think. I have fond(?) memories of diner breakfasts travelling through there as a kid:"Will that be hash browns or grits?" the waitress asks... (WTF are grits, we thought)
Franks? No no no. Tabasco. It's also better to ensure you're facing Avery Island while using it.
I'd also recommend chopping up a slice of crispy bacon and stirring that into your cheese grits.
It looks griiiiit :-)
Thanks for the lasagna link by the way. Never thought of cheese in the bechamel sauce.
teeringzooi Bechamel is one of the mother sauces.
Seriously though grits are the best
No hot sauce on grits, but hash browns
Your grits recipe sounds really good!! But.... I'm in Canada and I've never seen them in the grocery store :((( Same with the dehydrated hashbrowns! that's so weird, ive only seen dehydrated mashed potatoes or scalloped potatoes.
If you live near a costco, they have the hashbrowns there. Though you have to buy a lot of them... Otherwise same, haven't seen any grits in my part of Canada.
No reason to buy dehydrated hash brown... if you've got potatoes and a cheese grater, you have everything that you need to make your own only better.
As for grits, if you can't find actual grits you can substitute corn meal (medium grind, not the fine one). It's not exactly the same but close enough.
stamasd true about the hash browns, but they are good to take camping. I'd like to try proper grits at some point, maybe I'll buy some online.
Too many potatoes in your pan and that type is not supposed to stick together. FYI And jalapenos sliced up into grits are also GREAT!
Yeah - I was just following the instructions!
Well normally you don't cook a large mass of shredded potatoes like that in a big lump and expect it to behave. It's true that the instructions were probably a bit skimpy on the subject, but they probably assumed that whoever buys dehydrated hash browns knows what to expect in their plate at the end. You cook each portion individually. You take a spoonful of grated potatoes and plop it on the griddle or in the pan, and press it down. Not all of the amount at once.
Lol. I know what a hash brown is supposed to look like. The point is the instructions on this pack were less than skimpy - it only tells you to hydrate and cook the whole lot - no advice for smaller portions. Box of crap, really.
Most instant things are CRAP... at least my husband calls those products "Crap in a Box"
Also cook them in a crock pot
For how long? These are supposed to cook in 5 minutes!
KeefCooks you need raw grits,the kind you cook,not instant,in Tennessee pl don't cook instant,I'll try to send you some, Give me your address, how long would it take for you to get them,do you eat cream of wheat,
Grits are best cooked in chicken stock and milk! Loads of good flavor that way!
Sounds good!
Hello, Keef first time commenter long-ish time viewer. since you seem to be trying out a few American dishes there is a "casserole" dish called biscuits and gravy casserole, or as you may call it scones and gravy casserole. Its a layer of biscuits with a layer of gravy over, then another layer of biscuits and gravy over that. Also, there is a similar dish called tater-tot casserole which has a similar process. Anyway thanks for the amazing content, your goofy British-self has really helped me when I've felt down. ~Amber
Goofy, lol!
Instant hash browns is the potato equivalent of instant grits. Not so good. The processing leeches all the starchy congealing parts of the potato. Better to cook a potato and then grate it. It is OK to make hash browns by the skillet full but you need to let them brown thoroughly befor turning. It does take a while and after several batches you may even learn to flip the whole batch with a flick of the wrist. That takes bravery! This is all done properly in a carbon steel skillet, not cast iron and certainly well seasoned* but not treated with non-stick plastic coating.
*Meaning that the steel is well seasoned by many layers of polymerized grease being built up by use.
Next time you make hash browns try them scattered, covered and smothered... that’s Waffle House for fried with onions and covered in melted shredded cheddar. That are best made on either a griddle or in cast iron. And use half milk and half h2o when making your grits. They turn out much creamier. And never Frank’s. Tabasco, red or green. I like the green and if you can find Texas Gun Powder, even better!
Any hot sauce but Tabasco. That shit is vile. I'd suggest El Yucateco Kutbil Ik or Black Reserve. Marie Sharp's grapefruit habanero is also excellent, although probably not on grits.
To each their own. I prefer Skull Creek Boathouse's Last Mango in Paradise for hot sauce.
Now i know what 'Grits' are!! :-) ....but i don't think i'll be trying them somehow!!
They're growing on me...
Keef, grits need salt, pepper and butter to be edible. That from a Southern man...
Oh, yes: Pronounce it *mish*tamal. The word comes from the Nahuatl.
I worked out the salt and pepper. I'll try butter too next time I make some.
Eggs benedict next =)
breakfast from the discount shelf of the local CVS.........
Grits is Polenta for us Europeans
Apparently not quite the same.
@@Keefcooks I can't confirm personally, it's what it says on many posts. You can confirm for us if you try polenta. Thanks
Noo! You need to cook them for at least 20 minutes. Unless you like them gritty instead of creamy.
Well, they are called grits!
You should have used a big spoon and made portions of hash browns, like potato pancakes without the eggy binder.
Hash browns should be loose. What YOU'RE doing (trying) is potato pancakes...!
Every hash brown I've ever seen has been a fairly solid triangular thing.
Hmm... Occasionally I've seen pellets (~1 cm^3). The instructions call for a "pancake"???
Yeah...videos from the company itself don't show them attempting to make a patty. Though they don't "stir fry" them either. Just let them sit, and optionally roughly flip halfway through...
Next time you make cheesy grits Keef you may like using Adobo seasoning. Adobo is like franks hot sauce, we put the s*#t on everything. Cheers mate
I'll try that.
I just add some cayenne pepper to grits while they're cooking, and perhaps a pinch of ancho chiles powder for color (gives it a nice deep red color, but ancho doesn't really have any heat of its own hence the cayenne)
No self-respecting southerner uses instant grits.
you needed to stop moving the hash brown around, of course it's not going to brown if you dont let it sit
+someguywhocanfly Dude, it had plenty of sitting!
Fair enough, odd that it would brown under the grill but not in a pan though
Bloody ads👿
???
Oh, quinoa has a "taste", alright: It tastes like a full ashtray! No matter how I've tried to disguise it, the awful taste comes through.
Thats a first for me Keef, those Hashbrowns would drive me potty. lol. ATB Moose.
Yeah, pretty weird.
That looks like an awful lot of work for "instant" hash browns. Might as well peel and grate the potatoes oneself, ha ha.
You're telling me!
I hope you realize that processed instant grits and dehydrated hash browns packaged in containers are not a good representation of true American southern cuisine.
Of course.
Instant grits are garbage
That is the most fattening breakfast I have ever seen.
@Mr Danforth 374 Then you probably haven't seen this one: th-cam.com/video/2CRy1GS3Hkw/w-d-xo.html
Grits are a pallet, awaiting wondrous tastes to deliver on top of it.
Wrong potatoes. Hungry Jack products are garbage.
It was OK once I started ignoring their not-very-helpful instructions :-)
Too much processing and chemicals .