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 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.
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.
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.
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'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.
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! 🙂😋😋😋😋😎❤
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!)
Also, people just shouldn't worry so much about butter or fat, especially fat from butter or olive oils, fish oils, etc. These are just good for you. They don't give you heart disease, literally the opposite. Margarine and other butter substitutes or spreadable butters. Those aren't good for you.
Absolutely. It's crazy how we were told to stay away from butter and ghee but turns out that's its probably the best thing to cook with. Been off seed oil for years.
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.
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
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.
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
@@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.
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.
I know people love their eggs that runny, but I want a more over medium even in this application. How long do you think the final frying process would take to hit a little more done yolk?
So, I have a question about this recipe. Why do you have the grated onions as well as the onion powder? I know that you said the onion powder adds a little bit of sweetness, but don’t the onions do that as well? Or do they not since they haven’t been caramelized?
"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!
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 would love to find a chef who isn't reliant on butter and oil. Anyone can cook with butter and it will taste good. A culinary artist can make a healthy meal delicious.
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. 😄
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!
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 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!
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.
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.
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 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.
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.
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! 🙂😋😋😋😋😎❤
I love the genuine excitement you got from the egg yolk reveal. Great video! Can't wait to try this one day.
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!)
Also, people just shouldn't worry so much about butter or fat, especially fat from butter or olive oils, fish oils, etc. These are just good for you. They don't give you heart disease, literally the opposite. Margarine and other butter substitutes or spreadable butters. Those aren't good for you.
Absolutely. It's crazy how we were told to stay away from butter and ghee but turns out that's its probably the best thing to cook with. Been off seed oil for years.
Most people think weight loss = health, so oils get stigmatized. But we'd be kinda fricked without them!
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.
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.
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
Drying the potatoes with the same tea towel you wiped the surface down with was a very professional touch!
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.
You guys are legends. Total goldmine. Any chance of a video on how to cook eggs/steak/fish properly without non-stick pans?
These guys are legends. That hash brown looked extraordinary.
I love that you share your recipes and techniques. Thank you gentlemen. This looks so good.
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.
Proper top notch merry Christmas and happy new year to the Fallow team ❤
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
Bloody geniuses!’
Salutation’s from Belfast Northern Ireland 🇬🇧
Merry Christmas 🎄
This is the greatest thing i have ever seen.
Best cooking channel and amazing chef creation! Thank you for sharing your craft with all of us~~
Definitely trying to make these this weekend. Thanks Chef!
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!?!
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.
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
I’m wondering if freezing the egg yolk would make prep easier.
Looks great. Even as a runny egg hater, I would gobble that up.
Nice! We serve a similar dish at a restaurant in Sydney, except with we finish it with parmesan and guanciale on top 😋
an egg yolk with my butter and potato? yes, please!
this hash brown is truly a work of art.
Oui chef! 😋
Brilliant , you guys are so insperational!
Any chance of doing a video about cookware; different materials, different brands, different uses?
absolute EXCELLENCE. I need one of these every day, for the rest of my life
the cost of butter would be ridiculous though!!
This is a class concept. I’d 100% crisp it to oblivion though for my own preference
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
It looks so good
I love this kinda of random creative stuff.
Was that KerryGold butter?
Lakeland Dairies, Pure Irish Butter Unsalted.
Use as much butter as you like, we’re not judging 😊, great videos guys please keep it up
Is it not still cold inside after only shallow frying until golden? Would you recommend finishing it in the oven to be sure?
I need to fly across the pond to try that hash brown! Looks incredible!
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.
That looks so amazing. With, or without, the egg. Wow I’d make those hash browns every day if I could
Gets my vote every time!
Guy is the King 👑 of potato recipes
errrrrrrrrrrr stunned! incredible effort! what a finished product. bar raised boys!
It’s like a dream come true!!
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.
Bangin Hash Browns my man. 👊
Lovely!!!!
I know people love their eggs that runny, but I want a more over medium even in this application. How long do you think the final frying process would take to hit a little more done yolk?
Yes Will. Get that on the menu please and I’m there!
Beatiful as always chef!
Drooling. Thank you.
Absolutely trying this as a treat. Family would love it. Maybe with a little cheese to take it up a notch.
This is art
Looks amazing! Great recipe.
That’s a winner right there!!!
Gotta love a hash brown!
So, I have a question about this recipe. Why do you have the grated onions as well as the onion powder? I know that you said the onion powder adds a little bit of sweetness, but don’t the onions do that as well? Or do they not since they haven’t been caramelized?
"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!
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 !
Fuckin yes chef
I would love to find a chef who isn't reliant on butter and oil. Anyone can cook with butter and it will taste good. A culinary artist can make a healthy meal delicious.
These guys are doin it BIG
Could ye figure a way of putting black pudding and sausage and bacon in there too? I feel that would win hearts and minds
Brilliant idea! Might have a go on Boxing Day. Make loads of the potatoes mixture and freeze what I don't use.
Your videos are excellent.
As a once-a-year treat, this would be A1!
Genius mate 👍
Looks bomb!
Duck fat with a quail egg would be amazing
Cheffed for years and years and never thought after making something banging to Yes Chef myself
That’s art ❤
Perfect 👌 ❤
Great work !
Beautiful!
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. 😄
Fuuuuckin hell, that looks glorious.
That looks wicked!
That looks incredible
Oh hell yes, this is getting tried either this weekend or Christmas morning.
Amazing! 🤤
I am definitely going to try this on the family over Christmas.
I keep chickens.
Would love to study under this kitchen's tutelage. These guys love food.
Looks incredible
I’m starving looking at this, I know what I’m cooking tomorrow.