Which is honestly a really good way to get really good at cooking. The amount of control you have to have to cook potatoes to taste good, and not burn them, is something that could make cooking anything easier.
Waiting to see him cut a slice off the butter - he unwraps it, disposes of the wrapper and throws the whole block in! That much butter lasts me a couple of weeks!
When this man says he’s tested every different way of doing a hash brown I absolutely believe him. Dedication to a craft is an impressive thing to see. Great stuff 🙂
Before xmas and going into the new year. I would like to give thanks to this channel for imbuing me with a renewed confidence and passion for cooking at home. Your no nonsense, straight to the point and detailed approach is a breath of fresh air. Keep doing what you are doing and keep doing it your way, the Fallow way. All the best to you both and the entire team, from the cleaners, to the KP's, all the way up, at both Fallow and Fowl. Fallow is now firmly cemented onto my bucket list.
This recipe is absolutely unhinged in the best possible way. "People say we use a lot of butter" yeah I can see why they would say that 😂 Looks amazing!
This is my favorite culinary channel on youtube, you guys are awesome. It's not just the recipes, i feel like i learn something from every video. Thank you!
Man I love the way these guys cook!! When I go to a restaurant this is what I expect to get --something I would never be able to cook at home. WOW amazing stuff.
I'm always amazed at how you can take something that screams "highly elevated fine dining" and then present how to fix it in such a matter of fact way that it demystifies it and makes it seem so approachable.
Easily one of my top five channels for professional cooking advice. Accessible to beginners as well as nuanced enough for professionals. They cut to the point and they don’t mess around or put in junk info.
I love that they took this channel to being someone with a live cam strapped to them to actually gaining a large amount of subs and doing proper chef videos with a steady viewership count. Soon, they won't even need the restaurants, they'll be making more on sponsor deals, so happy for these two, they're so talented at what they do and they deserve this attention!
I totally appreciate the guys, pure pros taking time they’ll never get back to explain the nuances to make us all better, Thanks Guys i’m taking notes!
well done seriously i love the look of your food i cant wait to visit the restraunt one day i have seen many of your recipes but honestly this hash brown is classic and with a twist which is hard to describe well done! bravo
Yes Chef! I love your dedication to making every day "ordinary" things gourmet! As a decadent breakfast/ brunch, a couple of those with a steak would be utterly amazing! 🙂😋😋😋😋😎❤
Your love for food shines through and I am here for it. You guys made break out of my self induced burnout towards my food sidehustle with your passion, transparency and overall amazing teachings. Thank you so much for brightening and motivating me through a mostly shitty 2024. Love your sauces series/appetizers/restaurant ownership stuff/live vids and everything tbh. The day I come to UK - visa :( - ill be in Fallow or roe or any other beauty u guys built up. Have a lovely 2025
Ive been English for 40 years (I'm 40) and I've never known that a hash was historically part of a Full English. I have learned again from this channel. Thanks.
These are very beautiful. My quick & dirty hashbrown method at home for brekkie which is not as good as this, is just grate the potatoes, microwave in a flat layer for 3 mins, season form into hash browns, then fry.
Looks amazing! Can’t wait to try this. Do you think if I freeze the yolks ahead of time it would make it a little easier to pack the hash browns in and still let rest for 2 hours in the fridge? Thinking about making these next time family comes into town, so would need to make 12 efficiently.
For people that don't have one, a pasta strainer lined with a kitchen cloth, and then use a bowl that is slightly smaller than the strainer, works well too.
I'm coming to London from America in February and I really hope this makes the menu! I'm going to ask! I sent my sister earlier this year and she loved it!
You guys are brilliant ! If only your restaurant was in Sydney, close to where I live, I wouldn't go anywhere else but Fallow. I'd be there every week ! Have a wonderful Christmas, guys ! And don't let that Grinch, Starmer, stop you !
It looks great. I may attempt this for the new years dinner. Can I prep it early and keep it cool until i fry it before serving or will the yolk spoil?
You would probably need to cool the potatos completely first, then assemble and put in the fridge, then they would be alright. Other option would be prepare the potato, and assemble with fresh egg yolk... wouldn't take too long (you could even prepare the base of the hash brown!)
"Fuckin' YES, chef!" Buddy, I know this feeling, I love this feeling, I cherish this feeling, but I never thought to express it in such a manner before in my life. God bless you, I needed that laugh!
This looks banging!!! I'll never actually get around to cooking it myself but it looks absolutely delicious. I might try something similar when I next make a bubble though.
Super chill right up until the end and the well deserved payoff. "Fuckin' yes, chef!" I'm going to be saying that to myself when I make cereal in the morning. 😄
@@fordhouse8b Yes, but you don't go to Fallow for traditional. You go for the twists and quirks that comes from obsessive experimentation. It was a very good breakfast, but when I recommend it to someone else, there's nothing in particular I can draw their attention to.
Man it’s hard to justify using that much butter as a home cook. Even if you save it as clarified, just for a hash brown…. But seeing that result at the end. That looks so amazingly good.
Half of this channel is different techniques to prepare potatoes in large amounts of fat. And I'm here for it!
Which is honestly a really good way to get really good at cooking. The amount of control you have to have to cook potatoes to taste good, and not burn them, is something that could make cooking anything easier.
English cuisine. Atleast he does it well.
I love it.
And with a cartouche!
Waiting to see him cut a slice off the butter - he unwraps it, disposes of the wrapper and throws the whole block in! That much butter lasts me a couple of weeks!
These guys out here putting more time and effort into a hashbrown than a lot of guys would put into an entire meal. Love it.
that hashbrown is an entire meal haha
Welcome to fine dining: overengineered food
@@bobbywhite5319this isn’t a fine dining way of doing a hash brown, it’s very common techniques on a cooks household nowadays
@@TheDSSlayer erm this is massively overengineered man come on
With that grater, they're not spending any time at all
When this man says he’s tested every different way of doing a hash brown I absolutely believe him. Dedication to a craft is an impressive thing to see. Great stuff 🙂
Fuckin yes chef was an involuntary sound! lol
Completely! He was so stoked! LMAO!
I said "Oh come on, hell yeah" about a half second before he said that. What a great video.
Before xmas and going into the new year. I would like to give thanks to this channel for imbuing me with a renewed confidence and passion for cooking at home.
Your no nonsense, straight to the point and detailed approach is a breath of fresh air.
Keep doing what you are doing and keep doing it your way, the Fallow way.
All the best to you both and the entire team, from the cleaners, to the KP's, all the way up, at both Fallow and Fowl.
Fallow is now firmly cemented onto my bucket list.
I don't think I've ever seen Will so happy with the result of something he's cooked. Love his joy at seeing the egg yolk.
This recipe is absolutely unhinged in the best possible way. "People say we use a lot of butter" yeah I can see why they would say that 😂 Looks amazing!
This is my favorite culinary channel on youtube, you guys are awesome. It's not just the recipes, i feel like i learn something from every video. Thank you!
Andy Cooks
10 out of 10 for concept and execution.
Man I love the way these guys cook!! When I go to a restaurant this is what I expect to get --something I would never be able to cook at home. WOW amazing stuff.
"Fuckin ya chef" lmao
I've already booked two kitchen-side seats for September 2025 as a present for my wife... Can't wait!
"For my wife" Yeah, yeah, sure, mate. Just like that pressure washer I got my missus for her last birthday.
@auntiecarol ha, well, partly for her
I'm always amazed at how you can take something that screams "highly elevated fine dining" and then present how to fix it in such a matter of fact way that it demystifies it and makes it seem so approachable.
Easily one of my top five channels for professional cooking advice. Accessible to beginners as well as nuanced enough for professionals. They cut to the point and they don’t mess around or put in junk info.
I'd love to see what a Fallow English Breakfast looks like.
You'd have to dig it out from underneath all that butter first.
I love that they took this channel to being someone with a live cam strapped to them to actually gaining a large amount of subs and doing proper chef videos with a steady viewership count. Soon, they won't even need the restaurants, they'll be making more on sponsor deals, so happy for these two, they're so talented at what they do and they deserve this attention!
I totally appreciate the guys, pure pros taking time they’ll never get back to explain the nuances to make us all better, Thanks Guys i’m taking notes!
I REALLY need to get to London so I can eat at Fallow! This one looks amazing, and having seen the boys on Sorted, I know the rest is too.
Absolutely fantastic finish
I love that you share your recipes and techniques. Thank you gentlemen. This looks so good.
Wow… this is superb… Thankyou for this video I’m 100% doing this for the grandkids.. they will love it.. 👏👏👏👏👏👏👏👏👍👍👍🤘🤘
They won't appreciate the huge amount of effort. Just get them the McDonalds version.
well done seriously i love the look of your food i cant wait to visit the restraunt one day i have seen many of your recipes but honestly this hash brown is classic and with a twist which is hard to describe well done!
bravo
Yes Chef! I love your dedication to making every day "ordinary" things gourmet! As a decadent breakfast/ brunch, a couple of those with a steak would be utterly amazing! 🙂😋😋😋😋😎❤
These guys are legends. That hash brown looked extraordinary.
Your love for food shines through and I am here for it.
You guys made break out of my self induced burnout towards my food sidehustle with your passion, transparency and overall amazing teachings.
Thank you so much for brightening and motivating me through a mostly shitty 2024.
Love your sauces series/appetizers/restaurant ownership stuff/live vids and everything tbh.
The day I come to UK - visa :( - ill be in Fallow or roe or any other beauty u guys built up.
Have a lovely 2025
Definitely trying to make these this weekend. Thanks Chef!
Bloody geniuses!’
Salutation’s from Belfast Northern Ireland 🇬🇧
Merry Christmas 🎄
I love the genuine excitement you got from the egg yolk reveal. Great video! Can't wait to try this one day.
OK. Another channel that is high on technique and low on faff. I’m in. Respect.
So glad I found this channel. Moving house soon and all this inspiration is getting me bloody buzzed to get in the new kitchen! Cheers gents 🤘🏽
Wow, that looks awesome. You got so excited it almost like you never never made this before.
I loved that part too. How much does he love what he’s doing!?!
Any chance of doing a video about cookware; different materials, different brands, different uses?
Looks great. Even as a runny egg hater, I would gobble that up.
Ive been English for 40 years (I'm 40) and I've never known that a hash was historically part of a Full English. I have learned again from this channel. Thanks.
It's not, it's a relatively new addition and a lot of us think it's wrong.
@@racelox ahh right ok. Well, it looks awesome but ok. I need a reference for its authenticity on an English breakfast then
@@racelox Indeed. It's an American thing and they stole the idea from the Swiss, who do it so much better.
@@racelox What do you mean you think its wrong? 🤣 Its a fucking hash brown it tastes delicious.
@@WeirdSowleGuy It's grim.
That looks incredible, I love hash browns.
Brilliant , you guys are so insperational!
These are very beautiful. My quick & dirty hashbrown method at home for brekkie which is not as good as this, is just grate the potatoes, microwave in a flat layer for 3 mins, season form into hash browns, then fry.
Have to say this hash brown looks yummers.
errrrrrrrrrrr stunned! incredible effort! what a finished product. bar raised boys!
Best cooking channel and amazing chef creation! Thank you for sharing your craft with all of us~~
Looks amazing! Can’t wait to try this. Do you think if I freeze the yolks ahead of time it would make it a little easier to pack the hash browns in and still let rest for 2 hours in the fridge? Thinking about making these next time family comes into town, so would need to make 12 efficiently.
This is the greatest thing i have ever seen.
Proper top notch merry Christmas and happy new year to the Fallow team ❤
That is a ting of beauty i need that in my life I will be down this next year from scotland to try this restaurant out it looks banging
You guys are legends. Total goldmine. Any chance of a video on how to cook eggs/steak/fish properly without non-stick pans?
an egg yolk with my butter and potato? yes, please!
The most beautiful egg yolk I've ever seen. Well done!
If that isn’t the most decadent bit of food I’ve seen this year, then I don’t know what else was. Properly salivating at the thought of one of those.
This looks amazing. I am wondering if freezing the egg yolk would make prep easier, seem to remember a scotch eggs recipe where this was done.
Freezing the yolk would sort of cook it.
Brilliant idea! Might have a go on Boxing Day. Make loads of the potatoes mixture and freeze what I don't use.
Looks yummy 😋. I use a potato ricer to squeeze the water out (helps with arthritic hands 🙌) 🦆💕
For people that don't have one, a pasta strainer lined with a kitchen cloth, and then use a bowl that is slightly smaller than the strainer, works well too.
I'm coming to London from America in February and I really hope this makes the menu! I'm going to ask! I sent my sister earlier this year and she loved it!
You guys are brilliant ! If only your restaurant was in Sydney, close to where I live, I wouldn't go anywhere else but Fallow. I'd be there every week ! Have a wonderful Christmas, guys ! And don't let that Grinch, Starmer, stop you !
I need to fly across the pond to try that hash brown! Looks incredible!
Nice! We serve a similar dish at a restaurant in Sydney, except we finish it with parmesan and guanciale on top 😋
It looks great. I may attempt this for the new years dinner. Can I prep it early and keep it cool until i fry it before serving or will the yolk spoil?
You would probably need to cool the potatos completely first, then assemble and put in the fridge, then they would be alright.
Other option would be prepare the potato, and assemble with fresh egg yolk... wouldn't take too long (you could even prepare the base of the hash brown!)
Yes Will. Get that on the menu please and I’m there!
That looks so amazing. With, or without, the egg. Wow I’d make those hash browns every day if I could
Absolutely trying this as a treat. Family would love it. Maybe with a little cheese to take it up a notch.
"Fuckin' YES, chef!" Buddy, I know this feeling, I love this feeling, I cherish this feeling, but I never thought to express it in such a manner before in my life. God bless you, I needed that laugh!
This looks banging!!! I'll never actually get around to cooking it myself but it looks absolutely delicious. I might try something similar when I next make a bubble though.
Use as much butter as you like, we’re not judging 😊, great videos guys please keep it up
Beatiful as always chef!
Could ye figure a way of putting black pudding and sausage and bacon in there too? I feel that would win hearts and minds
Super chill right up until the end and the well deserved payoff. "Fuckin' yes, chef!" I'm going to be saying that to myself when I make cereal in the morning. 😄
Looks amazing. I had a Full English in Fallow the other day and my only (minor) criticism was the lack of novelty. This is exactly what was missing.
Isn’t a Full English as traditional as it gets in English cuisine? Seems a bit odd to criticize tradition for being traditional.
@@fordhouse8b Yes, but you don't go to Fallow for traditional. You go for the twists and quirks that comes from obsessive experimentation. It was a very good breakfast, but when I recommend it to someone else, there's nothing in particular I can draw their attention to.
@@Mat-eq8mk Good point.
This is a class concept. I’d 100% crisp it to oblivion though for my own preference
Man it’s hard to justify using that much butter as a home cook. Even if you save it as clarified, just for a hash brown…. But seeing that result at the end. That looks so amazingly good.
I am definitely going to try this on the family over Christmas.
I keep chickens.
As a once-a-year treat, this would be A1!
Looks amazing! Great recipe.
Your videos are excellent.
Guy is the King 👑 of potato recipes
Love how he talks a little dirty when the dish comes out banging, "F****** yes chef!" 😂
Oh hell yes, this is getting tried either this weekend or Christmas morning.
Amazing!! Can I use 50/50 butter and duckfat?? Can’t wait to make these 🙂 Thanks!
Good gods damn, I absolutely love you lads and your channel!
Will make a point to come to the restaurant in the coming year ❤
That’s a winner right there!!!
Beautiful!
Now i need to research low cost version of it, looks amazing!
It's a potato. Only way to cut costs would probably be using the cheapest butter you can find.
you can use 2 tablespoons of butter and just stir constantly
Lovely!!!!
I need to know when these beauties are going on the menu, I'm coming to try. 👋
this hash brown is truly a work of art.
Bangin Hash Browns my man. 👊
Never thought I'd have a favorite modified starch but here we are. These look banging.
Oui chef! 😋
Looks bomb!
Duck fat with a quail egg would be amazing
I’m starving looking at this, I know what I’m cooking tomorrow.
This is art
Gotta love a hash brown!
It’s like a dream come true!!
That looks wicked!
Fuuuuckin hell, that looks glorious.
These guys are doin it BIG
I can also imagine putting some raclette cheese instead of the egg yolk ! 😋
It looks so good
cannot wait to try these thanks Fallow :)
I'm coming to Fallow next year, originally for lunch, I think I'll come for brekky too!
Drooling. Thank you.
I love you gents'. I'm making my own version now.