Breakfast Potatoes Three Ways (Home Fries, Hash Browns, Potato Cakes) | Break an Egg | Food52
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- Опубликовано: 9 апр 2024
- Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. She’ll tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo.
Better-Than-a-Restaurant Home Fries:
"My husband makes these ingenious homefries by puréeing an onion with oil and using that as the coating-it's one of the top five reasons I married him!" -Zelda
Josh Ozersky's 3-Minute Hash Browns:
"Ozersky recreated the hash browns he loved at Waffle House, and wrote proudly and prolifically about his technique in Esquire, Food & Wine, Rachael Ray, eHow, and more. This version of the recipe is adapted slightly from his post on the blog My Last Supper (February, 2012)." -Genius Recipes
Bert Greene's Potato Scallion Cakes (Fritterra):
"Leftover mashed potatoes get a new lease on life -- and you get a morning-after Thanksgiving breakfast you'll actually want to cook. Adapted slightly from Greene on Greens (Workman Publishing Company, 1984)." -Genius Recipes
GET THE RECIPES:
Better-Than-a-Restaurant Home Fries: food52.com/recipes/70514-bett...
Josh Ozersky's 3-Minute Hash Browns: food52.com/recipes/50633-josh...
Bert Greene's Potato Scallion Cakes (Fritterra): food52.com/recipes/25186-bert...
PRODUCTS FEATURED IN THIS VIDEO:
Larch Wood End-Grain Premium One-Hander Cutting Board: food52.com/shop/products/1185...
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Хобби
Never watched these guys before but I'm loving their chemistry and cooking.
Potatoes for breakfast always make me want to go right back to bed for a nap, lol
I need these potatoes in my life. I need these adorable women in my life. This is why I'm subscribed to this channel.
Anna and Kiernan are great together. Fun vid.
I'd love any of these.
It was a fun video, loved the interaction
Preheating your sheet pans or baking dishes along with the oven is a technique more people need to know.
Alarm clock Sizzle 😂
Love
The interactions between these two ladies are delightful to watch. Plus they sneak in so many good cooking tips. My only small suggestion would be to tie back the long hair when working with food.
Thank you for the feedback, will bring back to the team, and so happy you love their chemistry, we do too!
Looking at the thumbnail for this vid I thought Yay.... MOLLY'S BACK!!!.... d'oh!!! 😂
These recipes look great! You’re so pretty! How does she do it all?
These two people are delightful and better hosts than most of the cringy people on this channel.
😂 gotta love people who try to justify eating certain foods by giving them new names.
French toast casserole AKA Bread pudding.
Call things what they are and enjoy them any time you want
Lesson number one is always put your hair up when preparing food for other people. Lesson two NEVER touch your hair while preparing and cooking. Noone wants hair in their food.
It’s a recipe demo for RUclips, not catering.
quite slow
TikTok is great for short attention spans.
SO much yammering... just a teensy bit more about what you're actually cooking?
You can just read a recipe if you don’t like the human interactions.
This is terrible,...
Sorry Food52 - this new series just feels unprofessional. Video talent saying "I don't know the science of wet and dry" (in the muffin video) and "be nice in the comments" (this video) etc. It's just cringe..
There are lots of hyper food science forward and heavily scripted food videos on the internet to choose from.
@cesar.ramon.perez.medero Yes I'm aware of that. It's the sharp pivot from having legit instruction from ppl like Kristin Miglore and Samantha S to jokingly hapless disheleveled "Food52ers" that leaves long-term supporters of the brand feeling way less positive and ultimately turning away.