Many people here won't understand how helpful even this video is for someone like me who's just strated cooking and these quick tips make him almost touch the perfection.
John....thank you so much for this video. I've always cooked my hash browns the correct way you demonstrated! I've had other chefs, cooks and food truck owners scoff at my techniques. And yes, their hash browns were always undercooked or mushy! mine were ALWAYS (and still are) crispy and delicious! Thanks for the validation, my friend! Much appreciated!
I love it when someone finally does it the way it is supposed to be done. I am on my cooks constantly to do it this way. i tell them it ain't because I want it this way, its just industry standards. Thanks for watching George, have a great week!
When I tell you…. I did EVERY single one of things he said NOT to do. Which is why I’m here. Him calling them “a pile of garbage” felt personal yet necessary😭😭💀💀
My first time coming across your channel. I like your style. Nothing cute, nothing fancy, no strange special effects -- straight and to the point. Subscribed!
Thank you, sir! Years ago I tried to make them from scratch uncooked and I didn't know what I was doing so I got a mushy mess. Now I have a bag of these in the freezer to give it another go and you've showed me that I've done all of these things the wrong way.
I watched five or six videos looking for someone who cooks their potatoes first (the method I use) and yours was the only one I found. So, I'm not crazy! I subscribed, looking forward to your egg techniques.
I am glad you happened upon my channel, I hope I can help you out with different cuisines. For my egg video please click on thisa link: ruclips.net/video/ZzTv3vQNric/видео.html
Well done! Thank you for confirming this. I was always like why can I cook all these hard dishes but always mess up frozen hash browns? 😂 it completely makes sense now. Certain things you just have to cook differently and not play with too much and hash browns are indeed one of them.
I finally learned the trick to grating raw potatoes. Before cooking rinse shredded potatoes under running water in a large bowl to get starch out. Rinse well then strain. Then dry well with paper towels. This is how they make the frozen shredded potatoes you buy at the store.
Cooked potatoes? How do you cook them before hand? If I rinse all the starch it before hand will I still have the starch problem if they are not pre cooked.
Thankyou for pointing out to use cooked potato's instead of raw. I have been fighting to make good hash browns from scratch, and I always thought they were suppose to be raw when cooking. Mine always come out horrible. This is the first video I've seen to point that out. That was the problem. THANKS!!!
There still mix with cooked and uncooked . There only 1 place i found at a truck stop in Mississippi. That got the BEST Hash Browns, I ever ate! They was even better than mine> GOD THEY WAS YUMMY ~ i ask her what her secret was? She said she let them sprout over night, he heee How do you do that? The HUDDLE or WAFFLE HOUSE CAN'T EVEN MAKE THEM THAT GOOD
This is so fundamental, thank you! I made the mistake of practicing and playing with them they came out mushy and took forever to cook and soggy! Can't wait to give it a try!
Peel the potato, cook it in whatever manner you wish (microwave, oven or steamed) then let it completely cool and use a grater to shred. Works great! We used to do a case of potatoes in a chimney steamer back in the day, then cool them and make hash browns the next day. Thanks for the question, thanks for watching. Have a great day!
Nice video. Thanks for the comparative "what not to do". What kind of oil are you using? About how long do you cook per side? Any estimate on grill temperature? I only wish that you talk a little more of what a good cook should do....give nutritional guidance. As we know , hash browns are just a small side dish to a good protein source. It has the nutritional value of a bag of potato chips. Obesity is running rampant, mainly because people don't understand what to eat or the proportion to eat. Thanks and keep up the good work. Hope you have time to answer my questions.
The oil is the same one I use in my "How to Cook eggs video" ruclips.net/video/ZzTv3vQNric/видео.html The oil that I use in that video is pinned in the comment section along with a nutritional analysis. The grill temp should be medium heat, and the amount of time for how long to cook the hashbrowns depends on how crispy you would like them. I appreciate the fact that you would like to see more about the nutritional aspects of food, but I am dedicating these shows on how to cook and prepare food. There is plenty of information out there for people to educate themselves on being and eating healthy. I appreciate you watching! Have a great week!!
I am guessing you are asking about cooking the potato before you shred it and cook on the grill. Yes it is better to cook the potato and cool it, shred it up and then fry it on the grill. Thanks for watching, I do have more breakfast potato recipes in my breakfast playlist check it out here: ruclips.net/p/PL-wgDUDllTpSNeMTa2vXiGxWoUoLmvQ7U
Thank You for the great video and information. When you cook the potato before frying, Do you cook it all the way? I would love to freeze them after shredding Any information would be fantastic. Again Thank You.
Yep. You can cook them all the way, then freeze them in a single layer on a sheet pan after you shred them. After they are frozen you can bag them up in a ziplock bag. Thanks for watching
Thanks for watching. Great question-Here are some facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
@@ChefJohnPolitteItsOnlyFood Thanks so much!! I will be selling breakfast burritos in East Los ANGELES. Specifically under the new 6th street bridge that is being built. Lots of hungry construction workers. I will start in a week. If you come by East L.A. contact me. I'll hook you up with a free Breakfast Burrito Brother! Lol.
This is the only video where they actually make diner style hashbrowns. Any other video that claims to do so, teaches you how to make fast food hashbrowns instead. Thanks John Politte!
Can I add frozen diced potatoes and peppers to my hash browns while they’re cooking? Or when can I add them in? Would the frozen veggies make the potatoes mushy? When can I add seasonings to the frozen potatoes?
Yes you can add the frozen veggies to the potatoes, I would fry them to steam off some of the liquid first then add them and the seasoning to the frozen hash browns. Great question, thanks for watching.
Oil is used for a couple of things. It is used to transfer heat, to keep food from sticking, and for flavor enhancement. I f you are using oil, it is best to use a low in trans fats and has a good smoke point. If you are not concerned with the health side, butter is always good to use. Thanks for the question....have a great new year!
Correct. Boil, bake, steam, microwave...whatever you can do to cook the potato...let it cool, shred it and start making the hash browns. Enjoy! Thaks for watching!! Have a great day!
I appreciate you watching, here are a few facts of the oil I use Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0Show less
Bake them until they are soft. Then refrigerate them till they are thoroughly cold. They shred better that way. You can use the microwave too! Thanks for the question and thanks for watching
@@ChefJohnPolitteItsOnlyFood I have a question on how to make fries crispy. I've tried cutting the pirates then rinsing off the starch and drying them completely before frying. Then I blanch fry them for a minute, remove from oil and let rest before refrying then until done. But I still do not get crispy french fries like if I'd buy from the store frozen ones. My oil is new and at between 350 and 375 degrees. Any advice would be much appreciated, thanks!
Opps sorry Chef pressed wrong key for the beginning of my comment below. Guess I need a new pair of glasses lol. Please disregard. lol. So I will try to ask my dumb novice questions again. If you want to make hash browns from scratch what potatoes do you recommend, Idaho, russet ect. Are some types superior to others. Also Do you boil the potatoes first till they are semi cooked or do you put them to a grater when raw. This was again a excellent. Video and I bow to your expertise. Chef do you have the perfect formula to produce a great baked potato with the skin that's crispy. Please consider a video lesson on that topic please. Cheers
I would recommend a russet potato for the hash browns. Cook fully, then cool, peel the skin and shred. Never grate and cook raw potatoes...too starchy. My advice for a baked potato is that you never pierce a potato, that turns it into a steamed potato, because you have created a vent for the steam to go through and cook the potato, baked should be baked. NO HOLES
It's Only Food w/Chef John Politte thanks for the advice Chef concerning baked potatoes. In your opinion what's the ideal oven temp 450 or 400f. Also how long does one leave it in the oven. Finally are you a proponent of rubbing potatoes with oil and sea salt. Or just pop the potatoes in oven as is. Thank you for your patience. Cheers
350 degrees, if you get too hot the spud will explode. Length of baking depends on the size of the spud, I have seen all types of preparation from sea salt to foil wrapping. I am not a proponant of any method, feel free to do what you like or experiment with all methods
It's Only Food w/Chef John Politte ok chef thanks for the precious info. To recap no puncturing potatoes and the rest is just personal preference but keep it simple. Will let you know how it turns out by not puncturing skins and baking at 350. Cheers
Great suggestion! Standard grill temp should be around 350 degrees, and you can check the doneness by lifting an edge and looking. Thanks for watching!
Thank you Chef. It will be my kitchen tomorrow and I will be making perfect, pan fried hash browns. I know our guests will be so pleased. I have two jobs cooking in two separate restaurants. One is a breakfast joint and the other is a bar & grill.
Well I tried the skillet method and it was a great success. However, it was such a hit the lead cook got so mad and jealous. Now I can't make them in the skillet anymore. I have to do them only his way from now on, even on days when I run the kitchen by myself on his day off.
That a great question. If you go to my egg video at ruclips.net/video/ZzTv3vQNric/видео.html you can find out all about what oil I use in these videos that I do in the kitchen. I left a detailed description in one of the topped pinned comments. Thanks for watching andhave a great week
Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
Dude this video was so informative. All the other hashbrown videos are from blogger DIY bitches. I made some frozen hashbrowns with cheese and butter and they turned out restaurant quality! Thanks!
Facts about the oil I use in this video: Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans. • Total Fat 14 grams • Saturated Fat 2.5 grams • Trans Fat 0 • Carbs 0 • Sodium 0 • Cholesterol 0
Here's the issue. We all know we can buy a bag of hashbrowns from the freezer section and they come out great. How do you grate your own potatoes and make them come out as good?
Usually how it's done is we steam peeled potatoes and cool them overnight. Then we send them through the attachment on the mixer that shreds them. The reason the potatoes are cooked or steamed is that if you don't, the hash browns tend to become very starchy and cook too fast, and don't brown up the correct way, You can do the same thing at home just by microwaving a couple of spuds, let them cool, and run them through your box grater (carefully) and cooking them up in a pan or grill like I showed in this video. I also have a great video on how to make home fries which applies the same methodology right here at this link-ruclips.net/video/1vLdTahkRMk/видео.html. I appreciate the question. Have a great Thanksgiving and thanks for watching
You should cook the potatoes first in either microwave or oven (if you cook them in the oven do it while cooking something else so you don't waste energy) cook until completely done, cool until you can handle them, peel will come right off easily, and then grate them on a box peeler. Great questions and thanks for watching, stay healthy and safe!
@@ChefJohnPolitteItsOnlyFood Thank you for reply. This was a major blunder of mine. I always started with uncooked potatoes. Much appreciated it! Thanks for your time on this video.
I am a sucker for knowledge, and you have plenty to share - and if i learn/use something that I later rely on when filming i will make sure to mention where i got the info :)
So far this is the only video that taught be how to cook frozen hashbrowns instead of making them from scratch. Thanks dude
thanks for watching and have a great week!
Hellmaster Bean I had to write FROM A BAG! 😂😂
Same. Invaluable skill during a pandemic.
You literally saved me from such a minor issue in cooking my hash browns. Thank you my good man.
Thanks for watching and leaving a positive comment. Have a great week!
Thank you. I could never make hash browns right. Now I can. You made my Alright breakfast to Perfect breakfast. Thank you
Thanks for the positve comment, have a great weekend and thanks for watching
It's Only Food w/Chef John Politte
Ppppp
Ty
Many people here won't understand how helpful even this video is for someone like me who's just strated cooking and these quick tips make him almost touch the perfection.
Glad it was helpful!
One of the hardest things to do is to leave them alone.
Indeed! Thanks for watching
John....thank you so much for this video. I've always cooked my hash browns the correct way you demonstrated! I've had other chefs, cooks and food truck owners scoff at my techniques. And yes, their hash browns were always undercooked or mushy! mine were ALWAYS (and still are) crispy and delicious! Thanks for the validation, my friend! Much appreciated!
I love it when someone finally does it the way it is supposed to be done. I am on my cooks constantly to do it this way. i tell them it ain't because I want it this way, its just industry standards. Thanks for watching George, have a great week!
When I tell you…. I did EVERY single one of things he said NOT to do. Which is why I’m here. Him calling them “a pile of garbage” felt personal yet necessary😭😭💀💀
Hope it helps you out. Thanks for stopping by
My first time coming across your channel. I like your style. Nothing cute, nothing fancy, no strange special effects -- straight and to the point. Subscribed!
I appreciate that! Thanks for watching! Have a great rest of your week!
Thank you, sir! Years ago I tried to make them from scratch uncooked and I didn't know what I was doing so I got a mushy mess.
Now I have a bag of these in the freezer to give it another go and you've showed me that I've done all of these things the wrong way.
You are very welcome! Thanks for watching!
Hah, love your what not to do sequence....spot on Chef! Nice tutorial, thanks for sharing. Always good to see you cook!
Thanks Rivet, Have a great day and thanks for watching
I just did the wrong thing for the 3rd time and then found your video. Thank you. Knowledge is power... hash brown power.
Glad it helped. Thanks for watching!
Great looking hash browns, Chef. Thank you for sharing your technique.
Thanks Greg I appreciate your watching!
most convenient video for my situation, and very well made thank you for making and much respect to you Chef
You are very welcome
I watched five or six videos looking for someone who cooks their potatoes first (the method I use) and yours was the only one I found. So, I'm not crazy!
I subscribed, looking forward to your egg techniques.
I am glad you happened upon my channel, I hope I can help you out with different cuisines. For my egg video please click on thisa link: ruclips.net/video/ZzTv3vQNric/видео.html
Well done! Thank you for confirming this. I was always like why can I cook all these hard dishes but always mess up frozen hash browns? 😂 it completely makes sense now. Certain things you just have to cook differently and not play with too much and hash browns are indeed one of them.
Glad it was helpful! have a great weekend!
I finally learned the trick to grating raw potatoes. Before cooking rinse shredded potatoes under running water in a large bowl to get starch out. Rinse well then strain. Then dry well with paper towels. This is how they make the frozen shredded potatoes you buy at the store.
Thanks for the tip and for watching. Have a great day!
truly. the only tutorial that works
I appreciate you watching!
Cooked potatoes? How do you cook them before hand? If I rinse all the starch it before hand will I still have the starch problem if they are not pre cooked.
I just either bake them off in the oven or cook them in the microwave, then cool them all the way down before shredding them up, Thanks for watching
@@ChefJohnPolitteItsOnlyFood thank you for the reply.
I love to see the man getting the credit he deserves, walked me through it like a caring parent🥲
I appreciate you watching, have a great rest of your weekend!
This is the best video yet on frying hash browns. Puts the other ones I've watched to shame.
I appreciate that! Have a great Holiday season
Just went to my kitchen, pulled out a bag of hash browns and gave it a try after watching this video. I’m amazed how good it tasted
Good to hear! Thanks for watching!
This is the definitive guide on the subject!
I appreciate the comment, thanks for watching!
Thankyou for pointing out to use cooked potato's instead of raw. I have been fighting to make good hash browns from scratch, and I always thought they were suppose to be raw when cooking. Mine always come out horrible. This is the first video I've seen to point that out. That was the problem. THANKS!!!
I appreciate that! I am glad I helped out! Have a great week and thanks for watching!
Of course I've been doing it the wrong way which is why I've avoided using the shredded hash browns. This was so helpful. Thanks for posting.
You're so welcome! Glad it was helpful! Thanks for watching!
What kind of heat should be used for a skillet? Awesome tutorial! Thanks!
I appreciate you watching, best to use a n=medium heat or around 350 degrees F.
One of the best cooking tutorials ever! Thanks
Wow! Thanks for watching and leaving such a lovely comment!
There still mix with cooked and uncooked . There only 1 place i found at a truck stop in Mississippi. That got the BEST Hash Browns, I ever ate! They was even better than mine> GOD THEY WAS YUMMY ~ i ask her what her secret was? She said she let them sprout over night, he heee How do you do that? The HUDDLE or WAFFLE HOUSE CAN'T EVEN MAKE THEM THAT GOOD
sounds great!
This is so fundamental, thank you! I made the mistake of practicing and playing with them they came out mushy and took forever to cook and soggy! Can't wait to give it a try!
You're so welcome! I am glad it was helpful. Take care and thanks for watching!
Appreciated this video greatly. Thank you.
Glad you enjoyed it! Have a great day!
Looked wonderful! Shredded hash browns are one of my favorite things about breakfast! 😋
Mine too! Gotta be crispy though, kind of why i made the video! Have a freakin awesome day Tony
Definitely needs to have the crisp factor in place.
Thanks boss. Legit did the wrong thing this morning and had to learn
How to correct myself. Thank u and keep up the good work!
Glad the video helped. Thanks for watching! Have a great day!
So glad you did this video. Now I know what I need to do to cook good hash browns
Thanks Cricket! I hope they turn out crispy
Dear God... I've been making hashbrowns from raw potatoes my whole life.... thank you sir
Hope you enjoy! Thanks for watching!
Best hashbrown video! Crispy and crispy!
Thanks for watching
Thank you my man this was the exact video I was looking for!! 😃
Glad I could help!
The hash brown GOAT Thank you for the video
I appreciate the title, have a great rest of your day
This was a great tip. Just made me perfect hashbrowns.
Thanks for watching!
Thank fist time I made breakfast at home because wife is in the hospital and you made look so easy my kids loved my breakfasts
I hope your wife is well, and happy hear that your breakfst was successful..Have a great day and thanks fpr watching
Hello Chef.
What is your recommendation if I choose to start from whole potatoes rather than frozen shreds?
Peel the potato, cook it in whatever manner you wish (microwave, oven or steamed) then let it completely cool and use a grater to shred. Works great! We used to do a case of potatoes in a chimney steamer back in the day, then cool them and make hash browns the next day. Thanks for the question, thanks for watching. Have a great day!
Nice video. Thanks for the comparative "what not to do". What kind of oil are you using? About how long do you cook per side? Any estimate on grill temperature? I only wish that you talk a little more of what a good cook should do....give nutritional guidance. As we know , hash browns are just a small side dish to a good protein source. It has the nutritional value of a bag of potato chips. Obesity is running rampant, mainly because people don't understand what to eat or the proportion to eat. Thanks and keep up the good work. Hope you have time to answer my questions.
The oil is the same one I use in my "How to Cook eggs video" ruclips.net/video/ZzTv3vQNric/видео.html
The oil that I use in that video is pinned in the comment section along with a nutritional analysis. The grill temp should be medium heat, and the amount of time for how long to cook the hashbrowns depends on how crispy you would like them. I appreciate the fact that you would like to see more about the nutritional aspects of food, but I am dedicating these shows on how to cook and prepare food. There is plenty of information out there for people to educate themselves on being and eating healthy. I appreciate you watching! Have a great week!!
Looks like great breakfast eats to me John!
What type of liquid fat are you using in that squeeze bottle?
Thanks Joe, that is just some grill oil. I make sre it has no trans fats as I cook for seniors here!
Can I make this on a griddle?! Thanks for the video
Yes of course! Thanks for watching!
Chief what do you mean by cooks the hash brown? Before frying? I am a absolute beginner. Hence sorry for the silly question
I am guessing you are asking about cooking the potato before you shred it and cook on the grill. Yes it is better to cook the potato and cool it, shred it up and then fry it on the grill. Thanks for watching, I do have more breakfast potato recipes in my breakfast playlist check it out here: ruclips.net/p/PL-wgDUDllTpSNeMTa2vXiGxWoUoLmvQ7U
For how long should I let each side cook for? thank you 🙏
Take a spatula and lift up a little bit to see how done the side on the heat gets, then decide to flip or cook more, t takes some practice
6 years late but I appreciate this
No worries, glad you finally saw it. Thanks for watching!
Thank You for the great video and information. When you cook the potato before frying, Do you cook it all the way? I would love to freeze them after shredding Any information would be fantastic. Again Thank You.
Yep. You can cook them all the way, then freeze them in a single layer on a sheet pan after you shred them. After they are frozen you can bag them up in a ziplock bag. Thanks for watching
Good stuff, although I missed what kind of oil you recommend?
Thanks for watching. Great question-Here are some facts about the oil I use in this video:
Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans.
• Total Fat 14 grams
• Saturated Fat 2.5 grams
• Trans Fat 0
• Carbs 0
• Sodium 0
• Cholesterol 0
Thx for that. So if you were a normal person at the store what would you pick up?
@@calabamian You can just use vegetable oil, thats what I use at home. Have a great week
Pan fried hash browns! I move them around too much! Thanks for the demonstration.
You are so welcome!
did you put them on the skillet as frozen or thawed?
Either way works
Thanks Cheff. This is exactly what I was looking for. I'm starting my breakfast burrito business
Best of luck in your ventures. Thanks for watching
@@ChefJohnPolitteItsOnlyFood Thanks so much!! I will be selling breakfast burritos in East Los ANGELES. Specifically under the new 6th street bridge that is being built. Lots of hungry construction workers. I will start in a week. If you come by East L.A. contact me. I'll hook you up with a free Breakfast Burrito Brother! Lol.
This is the only video where they actually make diner style hashbrowns. Any other video that claims to do so, teaches you how to make fast food hashbrowns instead. Thanks John Politte!
I appreciate the kind words. Have a great week! Thanks for watching
Can I add frozen diced potatoes and peppers to my hash browns while they’re cooking? Or when can I add them in? Would the frozen veggies make the potatoes mushy? When can I add seasonings to the frozen potatoes?
Yes you can add the frozen veggies to the potatoes, I would fry them to steam off some of the liquid first then add them and the seasoning to the frozen hash browns. Great question, thanks for watching.
What oil is best for hashbrowns/breakfast food cooking?
Oil is used for a couple of things. It is used to transfer heat, to keep food from sticking, and for flavor enhancement. I f you are using oil, it is best to use a low in trans fats and has a good smoke point. If you are not concerned with the health side, butter is always good to use. Thanks for the question....have a great new year!
@@ChefJohnPolitteItsOnlyFood thanks
Now i know another way of making
hash brown coz i love them ❤️
Thanks for watching! Have a great day!
Thank you man now I'll made it to my family we miss American food so bad
Thanks for watching! Best of luck!
How would you cook the potatoes if you wanted to make hash browns from scratch? Boil ahead and let it cook before shredding??
Correct. Boil, bake, steam, microwave...whatever you can do to cook the potato...let it cool, shred it and start making the hash browns. Enjoy! Thaks for watching!! Have a great day!
@@ChefJohnPolitteItsOnlyFood I made some today, pre-boiled them. They turned out great!
@@adude3179 Awesome!
What exactly was the fat mixture you used. It looks like clarified melted butter
I appreciate you watching, here are a few facts of the oil I use
Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans.
• Total Fat 14 grams
• Saturated Fat 2.5 grams
• Trans Fat 0
• Carbs 0
• Sodium 0
• Cholesterol 0Show less
That why I always values my time as a grill cook
Thanks for watching!
You sir are a legend
Thanks for watching, have a great holiday!
Loved the Tutorial very helpful.
Glad it was helpful! I appreciate you watching!
Wow , good info. Thank you
Glad it was helpful!
The flip skill is impressive at 4:00
thanks for watching!
When you say the potatoes should be cooked first, is it better to bake or broil them and to what doneness?
Bake them until they are soft. Then refrigerate them till they are thoroughly cold. They shred better that way. You can use the microwave too! Thanks for the question and thanks for watching
@@ChefJohnPolitteItsOnlyFood thank you for the quick reply!
@@chadsydor5500 Your welcome. Enjoy your day!
@@ChefJohnPolitteItsOnlyFood I have a question on how to make fries crispy. I've tried cutting the pirates then rinsing off the starch and drying them completely before frying. Then I blanch fry them for a minute, remove from oil and let rest before refrying then until done. But I still do not get crispy french fries like if I'd buy from the store frozen ones. My oil is new and at between 350 and 375 degrees. Any advice would be much appreciated, thanks!
Pirates! What the hell autocorrect?! I meant potatoes obviously lol
Thank you so much for making this video!
You are so welcome! Have a great new year!
quick and easy, you get a thumbs up/.
I appreciate that! Have a great day!
lookin good chef, love hash browns with onions
And cheese!?!
Opps sorry Chef pressed wrong key for the beginning of my comment below. Guess I need a new pair of glasses lol. Please disregard. lol. So I will try to ask my dumb novice questions again. If you want to make hash browns from scratch what potatoes do you recommend, Idaho, russet ect. Are some types superior to others. Also Do you boil the potatoes first till they are semi cooked or do you put them to a grater when raw. This was again a excellent. Video and I bow to your expertise. Chef do you have the perfect formula to produce a great baked potato with the skin that's crispy. Please consider a video lesson on that topic please. Cheers
I would recommend a russet potato for the hash browns. Cook fully, then cool, peel the skin and shred. Never grate and cook raw potatoes...too starchy. My advice for a baked potato is that you never pierce a potato, that turns it into a steamed potato, because you have created a vent for the steam to go through and cook the potato, baked should be baked. NO HOLES
It's Only Food w/Chef John Politte thanks for the advice Chef concerning baked potatoes. In your opinion what's the ideal oven temp 450 or 400f. Also how long does one leave it in the oven. Finally are you a proponent of rubbing potatoes with oil and sea salt. Or just pop the potatoes in oven as is. Thank you for your patience. Cheers
350 degrees, if you get too hot the spud will explode. Length of baking depends on the size of the spud, I have seen all types of preparation from sea salt to foil wrapping. I am not a proponant of any method, feel free to do what you like or experiment with all methods
It's Only Food w/Chef John Politte ok chef thanks for the precious info. To recap no puncturing potatoes and the rest is just personal preference but keep it simple. Will let you know how it turns out by not puncturing skins and baking at 350. Cheers
love it chef I just learned something new... thanks for sharing
Great, I love to hear that! Have a great day!
Great video. It would be nice if you showed a timer so that people could see just how long to leave them and at what temperature :)
Great suggestion! Standard grill temp should be around 350 degrees, and you can check the doneness by lifting an edge and looking. Thanks for watching!
If you shred raw potatoes how do you pre cook them. Oven or boil???
Bake, boil, steam or microwave, then cool them overnight in the refrigerator. Then peel and shred
Love the pan fry too!
Leigh Segel morning. heading to work? Got this idea from you. so thanks for that. Have a great day!!
Thank you Chef. It will be my kitchen tomorrow and I will be making perfect, pan fried hash browns. I know our guests will be so pleased. I have two jobs cooking in two separate restaurants. One is a breakfast joint and the other is a bar & grill.
It's in the blood. ROCK ON!!!
Well I tried the skillet method and it was a great success. However, it was such a hit the lead cook got so mad and jealous. Now I can't make them in the skillet anymore. I have to do them only his way from now on, even on days when I run the kitchen by myself on his day off.
He is a masher and puts the cooking butter/oil stuff on top of the potatoes. It's his kitchen and his rules.
Thank you this video helped a lot bro! 👍 I'll be making my hashbrowns now
I appreciate you watching, stay safe and have a blessed Easter weekend!
Was the oil a mixture of oil and butter?
That a great question. If you go to my egg video at ruclips.net/video/ZzTv3vQNric/видео.html
you can find out all about what oil I use in these videos that I do in the kitchen. I left a detailed description in one of the topped pinned comments. Thanks for watching andhave a great week
How high was your heat?
Griddle is set for 350 degrees. Thanks for watching!
I'm not sure what kind of oil you use.
Facts about the oil I use in this video:
Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans.
• Total Fat 14 grams
• Saturated Fat 2.5 grams
• Trans Fat 0
• Carbs 0
• Sodium 0
• Cholesterol 0
My hero!!!
*Blush*
The correct way to sling hash!
It's Only Food w/Chef John Politte yes
Thank you so much I thought I could never cook hash browns
Your welcome. Have a great rest of your weekend
Dude this video was so informative. All the other hashbrown videos are from blogger DIY bitches. I made some frozen hashbrowns with cheese and butter and they turned out restaurant quality! Thanks!
I appreciate that, have a great weekend!
Awesome! Tricks of the trade. Thanks Chef!
You betchya!
How do you cook the potatoes before you make hash browns
You can bake a whole potato and then peel it and then shred it when it cools, same way in the moicrowave if you are in a hurry. Thanks for watching
what do you recommend for oil?
Facts about the oil I use in this video:
Ingredients: Liquid and hydrogenated soybean oil, soy lecithin, natural and artificial flavors, beta carotene for color, TBHQ and citric acid to retain flavor, Dimethylpolysiloxane added as an anti-foaming agent. Contains soybeans.
• Total Fat 14 grams
• Saturated Fat 2.5 grams
• Trans Fat 0
• Carbs 0
• Sodium 0
• Cholesterol 0
Any reason not to use butter? (for home, not institutional)
10-40.... lol
Perfect!
Love the crispy hashbrowns
THAT was cool- thanks John!
Thanks for watching and have a great day!
Thank you so much was getting so mad cuz it turns to mush when I did it thank you I have subbed
I appreciate that! Thanks for watching and subscribing
Thank you God I don’t wanna make the homemade shit I just wanna freaking slap some shit on my grill and call it a day! Great video
Glad to help! Thanks for stopping by!
Thanks for the video. Now I know what I am doing wrong. No soggy hash browns anymore.
Glad I could help! Thanks for stopping by!
Brilliant professional!
I appreciate the compliment!
Here's the issue. We all know we can buy a bag of hashbrowns from the freezer section and they come out great. How do you grate your own potatoes and make them come out as good?
Usually how it's done is we steam peeled potatoes and cool them overnight. Then we send them through the attachment on the mixer that shreds them. The reason the potatoes are cooked or steamed is that if you don't, the hash browns tend to become very starchy and cook too fast, and don't brown up the correct way, You can do the same thing at home just by microwaving a couple of spuds, let them cool, and run them through your box grater (carefully) and cooking them up in a pan or grill like I showed in this video. I also have a great video on how to make home fries which applies the same methodology right here at this link-ruclips.net/video/1vLdTahkRMk/видео.html. I appreciate the question. Have a great Thanksgiving and thanks for watching
@@ChefJohnPolitteItsOnlyFood Thank you for rising above and being a great contributor. I am going to try your method. Thank you
Thank you I have been cooking them the wrong way this whole time !!!
I appreciate you watching!
Thank you for sharing!
thanks for watching
I can't flip them. Mine end up like the "do not do" because I can flip them solid
Thanks for watchnig, let them cook and they will get crispy enough and you can flip them.
Hashbrowns over toast ❤❤❤
Thanks for watching!
Good info.
Glad it was helpful! Thanks for watching!
Please show us how to make hash browns from raw potato,s 🧐
I'll add it to my schedule
Cook potatoes first? Oven or microwave? What? you just grab a raw potato and throw it in oven? How long? Micro? How long? Full potato? Cut potato?
You should cook the potatoes first in either microwave or oven (if you cook them in the oven do it while cooking something else so you don't waste energy) cook until completely done, cool until you can handle them, peel will come right off easily, and then grate them on a box peeler. Great questions and thanks for watching, stay healthy and safe!
@@ChefJohnPolitteItsOnlyFood Thank you for reply. This was a major blunder of mine. I always started with uncooked potatoes. Much appreciated it! Thanks for your time on this video.
Fan-freakin'-tastic!
Thank you, thank you, thank you!!!
I appreciate you watching, have a great week
Nice one John!
Thanks Russel, have a great day!
thank you john!
I appreciate your positive comment. Have a great day and thanks for watching!
Thanks for sharing this!
I appreciate you watching, thanks!
I am a sucker for knowledge, and you have plenty to share - and if i learn/use something that I later rely on when filming i will make sure to mention where i got the info :)
I am the same way. Thanks!