Hello my friend, I love your videos and greetings from an old man in North Michigan. Just trying to help ya out. There is a big difference in potato variety and taste. Even a bigger difference in the age of a potato. If you want a fabulous hash brown, may I suggest letting your potato age until it starts getting a little soft. Grate like you did however let set on a flat cookie sheet either in the oven on very low heat or better yet, in the sun on a warm day. This evaporates the water much more efficient than the paper towel mess. A very important secret that my grandma taught me (Born in Ireland, 1894) Old potatoes, taste better, crisp and brown 10 times faster because they contain much less moisture. Note: The grocery store sells you potatoes by the pound, it is important for profit that they contain a boat load of water.
I have been watching your videos to get pointers on how to cook on my new griddle that came with our trailer, you have been a tremendous help. I do hash browns similarly to you where I dry them in the paper towels one time, afterwards I put the on a plate and microwave them for two minutes. All of the starch on the potatoes makes them stick together in the microwave. Then I have been cooking them on a griddle on the stovetop in bacon fat. They turn out really crispy this way, my family loves the crunch!
Great video! This should have way more views. Love the comparison of quality vs. convenience.This is now the first video I recommend on this subject to my friends.
Just wanted to say thanks from Miami, Fl. Your videos are awesome and have got me out of the gate with my new PittBoss ulitimate 5 burner like a pro! Steaks, stir fry, hash browns, bacon, omelettes , all following your advice. You Rock💪
I prefer fresh over the refrigerated anytime. That refrigerated brand has a weird sweet taste to me and always falls apart. Fresh reminds me of the ones Grandma made on her seasoned cast iron skillet with lard. Crunchy, crispy, consistent though out and so delicious 🤤
Man just reading that made me hungry. I thought the fresh were oily. some refrigerated are better than others. In this video i didnt have the dehydrated kind and those are probably my favorite
@@TheFlatTopKing Oily? Yeah i`d say so looking at the amount of oil and butter you added to it. Put the butter on the flat top surface, and DONT add cooking oil to it. Then lay your hash browns on top of the butter. There will be just enough residual butter left on the flat top surface when you flip them. When you flip them they will cook real fast.
I bought a Blackstone 36 about 3 months ago, have done smash burgers, breakfast, stirfry then cold weather hit Indiana, use it when the weather gets above 50 and little wind, so impressed I bought a 17 Adventure for our camper. Ran across you videos and enjoy them, they are very informative. Watched several other and like your site best of all. Seems you answer your posts in a reasonable time where as some of the others don't. Thanks for posting. I have subscribed and rang the bell. Looking forward to watching your past and future posts.
@@TheFlatTopKing The wife, Sherry and I have looked at fixing wings on the griddle, seen a couple of post, both got same result but different ways to get there. Also she loves Salmon, plan on trying as soon as the weather warms up. Haven't seen all your post yet.
Two questions: I would have liked to see what you thought of the dehydrated hash browns. 2. Why don't you use Ghee? Best of both worlds, high smoke point and butter flavor all at once. Love your videos and watch every one of them.
I think its a real close contest between the refrigerator and dehydrated. For convenience has to be the refrigerator. Taste was too close to call. I do use ghee sometimes I went through a bad health scare about 1 year ago that made me loose 60 lbs and after that i have been watching a lot of what goes into my body. Avocado oil is neutral and has a high smoke point
I will go fresh hash brown because they are fresh and second thing we peel them and hash them our unique hands so however your speaking accent are phenomenal this video is crucial for making delicious hash brown potatoes thanks
Good info here. I haven’t done anything other than the dehydrated hash browns. Super quick and easy. My other choice would’ve been the refrigerated style. Thank you sir.
Just got my griddle and watching some of your stuff. For ringing the water out try using cheese cloth or a thin towel. Wind the potatoes up and keep turning the end. That acts like a vise and gets more water out. Great videos on here.
Just received my first (and hopefully last) griddle. I'm ready to start learning how to cook delicious food like I see from your videos. I've been seeing all the accessories that I see in the videos and my head is swimming. Very glad to see what you feel are what I really need.
Welcome aboard! Dont say your last TRUST me. Man you get the itch to get other ones when the technology comes out. I Just did. SSHSSSHHSHSSSHHHHHHH dont tell now one knows.
I prefer the frozen ones. The texture difference is fun. A crisp outside and slightly creamy inside is fun. Also, try seasoning them in a bowl first and mix them together before placing them on the griddle. One final thing I suggest is when you are going to flip them, place the oil on the cooktop along with the butter. It allows the potatoes to receive all the benefits of searing and flavor oil/butter. A great seasoning to use is Johnny’s. I wouldn’t put pepper on until the end since it burns quickly and adds an unpleasant flavor/odor.
In a restaurant we would use steamed hash browns. Just a little oil and in 10 minutes a perfect product. In a pinch we would use dehydrated ones. Still good customers couldn’t tell the difference and always on hand if needed. Perfect for camping.
I tried all those methods, if I had to pick one of those out of the three you made I would take the middle one... the easiest way is the hungry Jack dehydrated hash browns.
@@TheFlatTopKing I just checked out your part 2 video on the hash browns, hands down on the dehydrated hash browns... I like them all messy like that instead of all stuck together, I know they're harder to scoop up with the fork, just made some this morning with some eggs, instead of the fork I used a tablespoon worked a lot better. I tried it with the oil but I didn't like the oily taste with the hash browns so I just use all butter no oil big difference.
I still prefer frozen... I like them a little thicker though so the inside ends up perfect but the outside gets crispy and golden. Those are a little too thin for me.
One thing I have done since this video is actually take the frozen ones...thaw the night before and then cook...the temp stays higher when cooking and 2 things happen....better crust and fastet..just giving an update and idea...thanks for commenting
Make your own. Peel potatoes and boiled them a little and then place on flat top. If you don’t have time simply potatoes dice ones with onions and peppers the best second option.
Have you ever tried the dehydrated hash browns? I’ve had good experience with them. Convenient to not take up space in the fridge and only have to rehydrate for 10 minutes or so.
Yes those are good too. But like he said, refrigerated are super convenient. As for storage, the dehydrated have a lot of great uses as well and cook up pretty close to refrigerated
This is all I ever use. No time to use fresh, frozen aren't good and take up too much space in the freezer, I don't use refrigerated ones fast enough. So dehydrated is all I use. But will be trying so e of these cooking techniques.
If you salt the shredded potato before drying it on the paper towel the salt draws out the moisture allowing the potatoes to be able to get more crispy and less soggy in the middle
95% of the time I fix fresh. I do like some dehydrated ones that I find at costco though !!! they come in a little "Milk carton" - you should try them. Very cool Video.
Got to be a personal thing. I did not enjoy the fresh as much as the others. I preferred the refrigerated or dehydrated better. Imo. If choosing between 1a and 1b and the winner is convenience so be it. Thanks for commenting.
i was raised on fresh hashbrowns so those are my favorite, the refrigerated and frozen ones are going to have a different texture because those potatoes were pre-cooked before they were shredded. the frozen ones are always going to have more moisture unless you defrost them before cooking, in which case they will cook up more like the refrigerated ones.
i put my frozen hash browns in a strainer and hit them with warm/hot water i also think it is alot easier and less messy to get the water/dampness out of the potatoos by pressing paper towls into the strainer, compared to roll/ringing them out multiple times this is how i make frozen hash browns not be like mash potatos
You can defrost your frozen hashbrowns and they'll be just like the refrigerated kind. I know some people like having the option of freezer foods because they keep longer.
@@TheFlatTopKing for sure! we have had bad experiences with the fresh refrigerated so we started using frozen but the store was out so i tried your method 👍 with the fresh.
I just got a bag of the frozen a few weeks ago to use in a simple omelet with a slice of cheese. The First attempt = fail, the second attempt was pretty good. Third attempt will be tomorrow.
If you have a salad spinner, you can use it to dry the potatoes much easier. The price of refrigerated hash browns is really high, that brand you used runs over $4 a bag at my local grocery, the shredded fresh potato portion probably cost about 30 cents.
We mainly use the great value frozen hashbrowns and sometimes I grate fresh potatoes my next thought is to grate whole potatoes with the skin on to see how it turns out.
In doing the comparison between frozen and refrigerated products is it possible that brand of potatoes may have had something to do with end result. Ore Ida is THE potato brand.
@@TheFlatTopKing I have been told (haven't verified) that certain brands of potatoes are lower moisture than others. Supposedly, genuine Idaho potatoes are grown in sandier soil than in other states and therefore have less moisture. That being said, it probably doesn't matter as I always strain my hash browns (fresh, refrig, frozen) in cheesecloth before griddling.
Have you ever tried using frozen tater tots smashed up with your usual vegetables you use in hashbrowns? It does help to defrost the tater tots first but honestly I can't tell the difference except in the time it takes. Would love to see you try it.
There's no work to shredding a potato if you use a food processor. Plus they cook in half the time and don't fall apart like the refrigerated ones do. As well, the refrigerated ones are made with dextrose and sodium acid pyrophosphate--which leaves a bitter aftertaste. Finally, the ones made with fresh potatoes are about 5-to-10 times cheaper than the refrigerated ones, depending on the price of potatoes which regularly go on sale. So to recap: the fresh ones are 1) fresher, 2) faster to cook, 3) cheaper to buy and 4) they taste better. Save your money for other food items that cost more or maybe that new flat top.
That is so much of a personal preference...eat what you like..I have remade this video with other options as well and came up with the same results...We not just I actually all 6 of us picked the fresh behind the refrigerated kind. 2 grandparents, 2 adults, and 2 kids..SO although cheaper, we didnt find they were faster to cook or taste better. BUT thats just us
You said the grill WAS at 480 to 500 degrees, then you said to put the frozen HB's on low. What temp is low and do you need to heat the griddle up to 480 first? A little confused. I have two large frozen packs of potato's. I'll let you know how they turned out.
You know your wife is absolutely correct fresh is the best.... It's really not that hard to great potatoes potatoes for hash Browns I do it for 7 children all the time... And the value Which you did not speak of, Is so much better with fresh potatoes than anything you can buy refrigerated or frozen... Because fresh potatoes are cheap... It's just a little bit of time to grate them, If you use a food processor with a grater attachment, that makes it faster than by hand, But if I don't want to get the food processor out I just do them by hand... And instead of using paper towels you can use a real kitchen cloth towel which works a lot better!, I have also seen the technique of putting them in a salad spinner which will remove the liquid as well. Another good Technique is not to salt them, When you salt them, the salt brings out the liquid, salt them at the end. If you like butter then use clarified butter... It has the fat solids removed and is more like oil....Thanks for the video!
All this time I thought your name was Neal..........................now we find out it's actually SPARKY!!! :) Now I'm wondering if Amy is a real name or just a pen name. ;)
After all the work of shredding, the fresh need more time than you (Could?) allow for to drain. Hence, go w/ Refrigerated unless you have A LOT of time to play with.
@@TheFlatTopKing It's gummy because you didn't rinse it. That's why every other video on making hash brown includes the rinsing of the shredded potato: starch = gumminess.
I dont have a flat top grill yet. As far as frozen hash browns. what it you let them thaw? We get those toaster size hash browns but they soak up lots of oil. Less greassy is my goal.
Before that NO...after so many people said to try dehydrated...yes...i have several videos with them now...i also did an updated version with more options...
When we filmed this we updated a few more times using them...one video is breakfast on the griddle and the other one 5 hash browns on the griddle..we used them as well
There are no shortcuts to good, crispy hash browns. So many restaurants don't do them right. I might not do them right but you will want more. The bags are ok, if you want ok, but check this out. Shred one yourself, put them in a bowl of cool water and muss em up real good with your fingers, drain in a colander, repeat 4 or 5 times minimum. Then wring them as dry as you can with a kitchen towel, not paper. Cook em HOT with clarified butter 5 minutes, covered. After 5 minutes check for color on the bottom, when ready flip em and go about two minutes. Plenty salt while cooking...enjoy, you're welcome
If the cook is worried about convenience and time and advices you with those aspects in mind, then you know that your food will be average. The wife here was the customer/guest and she spoke the truth.
Well I think sometimes when the flavor is close you try to pick things that separate them. Time is something a lot of people don't have or want to waste. Me being one of them so when it comes to the simple hash browns and the flavor is so close I nit pick then Im going for convenience. Plus my 2 daughters could care less as long as they eat.
You can take as much as your going to cook of the frozen out and let it sit for a few minutes and defrost or if your going to cook through them quick keep a few bags in freezer and put the bag in fridge day before and they will keep about as long as refrigerator ones. Now tell me about the baked potato hashbrowns how do you do them I'd like to try.
@@jimmieburleigh9549 We stumbled across the idea years ago when we would make an extra potato for the girls and they wouldn’t eat it. I had an extra potato laying around and thought I wonder if i could cube it then flour the cubes and fry them. Well it worked than after cooking extra potatoes we ended up trying the grate part. No brainer because it doesn’t take near as long. Still do them today.
Great video love hash browns on the flat top. Well pretty much anything on the flat top for that matter. Someone might have already asked I didn't read a lot of the comments. I have a Blackstone now getting ready to purchase another flat top. In your opinion Blackstone vs. Camp Chef? Thanks
I haven't used Blackstone enough to comment on that side. But what i can say is I absolutely love my Camp Camp chef and the versatility is unmatched. I have a 1 year review as well as a video griilliing steaks when the flat top is taken off. I have another idea planned to show a great idea with the grates off that is untouched right now. SHSHHHH its a secret.
I just got a 36" gas griddle for my Bday and am interested any griddle receipts. I like the frozen package because I buy ahead. Is it acceptable to put the package in the fridge over night to thaw? I also make a lot of from scratch sometimes, it is time consuming. Thx for the tutorial.
Well thats a loaded question...for this exact cook maybe 12 to 15 min...but that because of temp of griddle...btus...temp outside..temp of product on griddle, and amount of oil...
Great Question. Shoot for around 375. You can also move the browns around after they have started to for a crust to a cooler part of the flat top if needed or vise versa.
Yo I don't see dehydrated on there and if you're like most people and you have a regular skillet or griddle this is the way to go you'll get crispy hash everytime
Yeah i made a mote recently video with rehydrated Hashbrowns. Its a breakfast on the griddle and the first thing i say is I’m. Be making the dehydrated potatoes etc. i think its my trailer on my home page on RUclips
@The Flat Top King - I just found your channel and subscribed. Looks like some great recipes. Question... have you ever soaked the frozen hashbrowns in water to thaw them, or used the dry hashbrowns in the milk carton? I ask because I have had the same experience with frozen, but we are usually last minute for deciding on breakfast. The frozen ones keep better than refrigerated. Thanks.
First thanks for subbing and welcome to the family No to the soaking frozen in water idea. I do have some recent breakfast videos that use the dehydrated hash browns from a carton. I personally liked them. I would definitely use over frozen. If I was going to the grocery store to buy some I would definitely pic refrigerated. The flavor is good and convenient.
I tried making frozen hash browns this morning on the Blackstone. I was picking up dark stuff from the griddle top. Am I not cleaning the flat top properly. Any suggestions you could offer would be appreciated.
Hello my friend, I love your videos and greetings from an old man in North Michigan. Just trying to help ya out. There is a big difference in potato variety and taste. Even a bigger difference in the age of a potato. If you want a fabulous hash brown, may I suggest letting your potato age until it starts getting a little soft. Grate like you did however let set on a flat cookie sheet either in the oven on very low heat or better yet, in the sun on a warm day. This evaporates the water much more efficient than the paper towel mess. A very important secret that my grandma taught me (Born in Ireland, 1894) Old potatoes, taste better, crisp and brown 10 times faster because they contain much less moisture. Note: The grocery store sells you potatoes by the pound, it is important for profit that they contain a boat load of water.
Thank you very much....really appreciate that
I have been watching your videos to get pointers on how to cook on my new griddle that came with our trailer, you have been a tremendous help. I do hash browns similarly to you where I dry them in the paper towels one time, afterwards I put the on a plate and microwave them for two minutes. All of the starch on the potatoes makes them stick together in the microwave. Then I have been cooking them on a griddle on the stovetop in bacon fat. They turn out really crispy this way, my family loves the crunch!
wow...thanks. I will try that..
Great video! This should have way more views. Love the comparison of quality vs. convenience.This is now the first video I recommend on this subject to my friends.
I agree Joe. Thank you.
Just wanted to say thanks from Miami, Fl.
Your videos are awesome and have got me out of the gate with my new PittBoss ulitimate 5 burner like a pro! Steaks, stir fry, hash browns, bacon, omelettes , all following your advice. You Rock💪
Hey I appreciate that....thanks
Okay I freaking love the fact you played the "mess ups". Thanks for making a REAL video!
We try to keep some in. It's hard enough to keep the audience attention so its definitely a balance.
I prefer fresh over the refrigerated anytime. That refrigerated brand has a weird sweet taste to me and always falls apart. Fresh reminds me of the ones Grandma made on her seasoned cast iron skillet with lard. Crunchy, crispy, consistent though out and so delicious 🤤
Man just reading that made me hungry. I thought the fresh were oily. some refrigerated are better than others. In this video i didnt have the dehydrated kind and those are probably my favorite
@@TheFlatTopKing Oily? Yeah i`d say so looking at the amount of oil and butter you added to it.
Put the butter on the flat top surface, and DONT add cooking oil to it. Then lay your hash browns on top of the butter.
There will be just enough residual butter left on the flat top surface when you flip them. When you flip them they will cook real fast.
They all looked good, I think the refrigerated ones are easier to prepare. Nice comparison. Thanks for sharing brother! Cheers!
I bought a Blackstone 36 about 3 months ago, have done smash burgers, breakfast, stirfry then cold weather hit Indiana, use it when the weather gets above 50 and little wind, so impressed I bought a 17 Adventure for our camper. Ran across you videos and enjoy them, they are very informative. Watched several other and like your site best of all. Seems you answer your posts in a reasonable time where as some of the others don't. Thanks for posting. I have subscribed and rang the bell. Looking forward to watching your past and future posts.
Hope this is fast enough 😂 Thanks so much for subscribing and welcome to the family.
@@TheFlatTopKing Very,Very fast.
@@melvinbarnes197 any thing u want to see us make
@@TheFlatTopKing The wife, Sherry and I have looked at fixing wings on the griddle, seen a couple of post, both got same result but different ways to get there. Also she loves Salmon, plan on trying as soon as the weather warms up. Haven't seen all your post yet.
@@melvinbarnes197 in luck got both of them. Stay warm.
Two questions:
I would have liked to see what you thought of the dehydrated hash browns.
2. Why don't you use Ghee? Best of both worlds, high smoke point and butter flavor all at once.
Love your videos and watch every one of them.
I think its a real close contest between the refrigerator and dehydrated. For convenience has to be the refrigerator. Taste was too close to call.
I do use ghee sometimes
I went through a bad health scare about 1 year ago that made me loose 60 lbs and after that i have been watching a lot of what goes into my body. Avocado oil is neutral and has a high smoke point
Lol ok salt king
I’m growing purple potatoes in the garden and I can’t wait to try this
Awesome.....
I just tired the refridgerated and love them thank you for your tip
Great idea for a comparison..!
Glad to hear that!
You guys are fun and make great content!
TY Lynn
Very Informative Visual. Just finished restoring a flattop and am going for some good hash browns, first chance I get. GRIDDLE ON!
Heck yeah....thats great
I will go fresh hash brown because they are fresh and second thing we peel them and hash them our unique hands so however your speaking accent are phenomenal this video is crucial for making delicious hash brown potatoes thanks
Good info here. I haven’t done anything other than the dehydrated hash browns. Super quick and easy. My other choice would’ve been the refrigerated style. Thank you sir.
TY
Great info. I used the same brand of refrigerated hash browns last weekend. Definitely going to stick with them after watching this
Perfect
Amazon dehydrated hash brown are great on griddle little water and cover steam hydrates right away and cook like you would golden brown 😋
Thanks for the tip!
Costco has the hungry Jack dehydrated hash browns in the small milk cartons.
Always fresh. Rinse drain and squeeze dry. Mix w vidalia onion and cook on flattop. Worth the effort.
I prefer the dehydraded ones.
They come in a milk style container and just add water. Nice and crunchy.
Just got my griddle and watching some of your stuff. For ringing the water out try using cheese cloth or a thin towel. Wind the potatoes up and keep turning the end. That acts like a vise and gets more water out. Great videos on here.
Cool, thanks
Just received my first (and hopefully last) griddle. I'm ready to start learning how to cook delicious food like I see from your videos. I've been seeing all the accessories that I see in the videos and my head is swimming. Very glad to see what you feel are what I really need.
Welcome aboard! Dont say your last TRUST me. Man you get the itch to get other ones when the technology comes out. I Just did. SSHSSSHHSHSSSHHHHHHH dont tell now one knows.
I prefer the frozen ones. The texture difference is fun. A crisp outside and slightly creamy inside is fun. Also, try seasoning them in a bowl first and mix them together before placing them on the griddle. One final thing I suggest is when you are going to flip them, place the oil on the cooktop along with the butter. It allows the potatoes to receive all the benefits of searing and flavor oil/butter. A great seasoning to use is Johnny’s. I wouldn’t put pepper on until the end since it burns quickly and adds an unpleasant flavor/odor.
Great tips thanks.
I keep forgetting to put hash browns on my grocery list. I love them with eggs and syrup. Awesome video.
wife picked fresh because she did the same amount of work for both of them😅
😂😂😂😂😂😂
In a restaurant we would use steamed hash browns. Just a little oil and in 10 minutes a perfect product. In a pinch we would use dehydrated ones. Still good customers couldn’t tell the difference and always on hand if needed. Perfect for camping.
great insight....thanks
I tried all those methods, if I had to pick one of those out of the three you made I would take the middle one... the easiest way is the hungry Jack dehydrated hash browns.
No doubt...I had redone this video on my pit boss and add those to compare...I really liked em as well
@@TheFlatTopKing I just checked out your part 2 video on the hash browns, hands down on the dehydrated hash browns... I like them all messy like that instead of all stuck together, I know they're harder to scoop up with the fork, just made some this morning with some eggs, instead of the fork I used a tablespoon worked a lot better. I tried it with the oil but I didn't like the oily taste with the hash browns so I just use all butter no oil big difference.
I still prefer frozen... I like them a little thicker though so the inside ends up perfect but the outside gets crispy and golden. Those are a little too thin for me.
One thing I have done since this video is actually take the frozen ones...thaw the night before and then cook...the temp stays higher when cooking and 2 things happen....better crust and fastet..just giving an update and idea...thanks for commenting
I was going to ask about thawing and maybe drying them a little before cooking. I usually have more freezer space!
Make your own. Peel potatoes and boiled them a little and then place on flat top. If you don’t have time simply potatoes dice ones with onions and peppers the best second option.
Yeah we have plenty of options available on or channel just like that..thanks for the tips
Regular butter will burn whether you put oil down first or not; It’s the solids in butter that burn. Skip the oil and use clarified butter instead.
I like this guy. 2nd video I seen and quick birria tacos . Ima like n subscribe.
Thats awesome. Welcome to the family.
I swear I hear you say charcoal king at the beginning. Either way, excellent video as I am wanting to get my hashbrowns nailed.
Have you ever tried the dehydrated hash browns? I’ve had good experience with them. Convenient to not take up space in the fridge and only have to rehydrate for 10 minutes or so.
Yeah since that video we remade it with other options...Plus in we have uded em in mire videos as well.. your right...easy and convenient
Bought a box,will try them tomorrow 👌💯
Yes those are good too. But like he said, refrigerated are super convenient. As for storage, the dehydrated have a lot of great uses as well and cook up pretty close to refrigerated
This is all I ever use. No time to use fresh, frozen aren't good and take up too much space in the freezer, I don't use refrigerated ones fast enough. So dehydrated is all I use. But will be trying so e of these cooking techniques.
I recently bought a can of dehydrated shreds as they call them on the can. I think they are great.
NICE!!
Thanks!
If you salt the shredded potato before drying it on the paper towel the salt draws out the moisture allowing the potatoes to be able to get more crispy and less soggy in the middle
thanks
95% of the time I fix fresh. I do like some dehydrated ones that I find at costco though !!! they come in a little "Milk carton" - you should try them. Very cool Video.
Thanks MIke
Fresh is best, to concerned with convenience. Great Cooking takes WORK !
Got to be a personal thing. I did not enjoy the fresh as much as the others. I preferred the refrigerated or dehydrated better. Imo. If choosing between 1a and 1b and the winner is convenience so be it. Thanks for commenting.
Good video I tried that one time never squeezed water out .. Ps. They went RIGHT in the garbage .. Thank you Frank from montana...
I do not have to agree, but I like fair. Thanks for this.
Thanks. I will try this. I love potatoes!
Hope you enjoy I just redid this video on my pit boss with more vanities.
Thanks for the comparison, byw
Thanks for watching!
Thanks for the comparisons
Yep, fresh and fridge ones I like the best. Frozen shredded or diced hashbrowns are a no go from me.
Awesome
i was raised on fresh hashbrowns so those are my favorite, the refrigerated and frozen ones are going to have a different texture because those potatoes were pre-cooked before they were shredded. the frozen ones are always going to have more moisture unless you defrost them before cooking, in which case they will cook up more like the refrigerated ones.
Always Thaw and drain frozen
Brilliant 👍👍👍👍😎🇬🇧
these look sooooooooo good!
i put my frozen hash browns in a strainer and hit them with warm/hot water
i also think it is alot easier and less messy to get the water/dampness out of the potatoos
by pressing paper towls into the strainer, compared to roll/ringing them out multiple times
this is how i make frozen hash browns not be like mash potatos
I have got to stop watching your videos before bedtime. I end up going to bed hungry and in the morning starved.
hahahaha
Great video…you’re the King…
thanks bud
Great job! Great video!
Thanks Al.....
@ 0:16 …. “Hey guys, welcome to charcoal king” ? Huh - Hahah …. great videos - keep them coming.
We rebranded shortly after.
You can defrost your frozen hashbrowns and they'll be just like the refrigerated kind. I know some people like having the option of freezer foods because they keep longer.
thanks Amber...great tip
Made up some fresh hash browns today the way you described 👍 very tasty 😋
Awesome. Did you think it was worth the extras effort vs other types.
@@TheFlatTopKing for sure! we have had bad experiences with the fresh refrigerated so we started using frozen but the store was out so i tried your method 👍 with the fresh.
That would go good with the 🍔 for supper tonight
Which one u picking
I haven't tried... Looks like I'll be getting my box grater out soon!
Can't beat fresh.
Dehydrated hash browns always the way to go when the soaked right
Absolutely...we have remade this video with more options. and used dehydrated in other videos since then
Great job. Little worried about the amount of salt. Thanks.
I just got a bag of the frozen a few weeks ago to use in a simple omelet with a slice of cheese. The First attempt = fail, the second attempt was pretty good. Third attempt will be tomorrow.
like the ol saying goes...if you dont first succeed try try again...plus you have the advantage of eating the mess ups ahhahaha
If you have a salad spinner, you can use it to dry the potatoes much easier. The price of refrigerated hash browns is really high, that brand you used runs over $4 a bag at my local grocery, the shredded fresh potato portion probably cost about 30 cents.
WOW...yeah thats seems high this video is quite old and just bought them in a more recent video and 1.99...crazy how stores have different prices
We mainly use the great value frozen hashbrowns and sometimes I grate fresh potatoes my next thought is to grate whole potatoes with the skin on to see how it turns out.
If you have not try this video out..ruclips.net/video/YUYMQyXgXl4/видео.html
@The Flat Top King thanks for the advice still learning how to cook on the griddle
Great video and great comparison
In doing the comparison between frozen and refrigerated products is it possible that brand of potatoes may have had something to do with end result. Ore Ida is THE potato brand.
Honestly no clue if the brand matters.
I would be extremely curious if your thoughts are opposite mine especially using different brands. Let me know.
@@TheFlatTopKing I have been told (haven't verified) that certain brands of potatoes are lower moisture than others. Supposedly, genuine Idaho potatoes are grown in sandier soil than in other states and therefore have less moisture. That being said, it probably doesn't matter as I always strain my hash browns (fresh, refrig, frozen) in cheesecloth before griddling.
@@Wythaneye wow. I haven’t heard that. Great to know. The frozen just turned into a rough mashed potato. Thanks
Your Wife sitting there salivating wanting a bite of those browns to render her opinion also
For the refrigerator version what temp and time did you cook on each side?
Have you ever tried using frozen tater tots smashed up with your usual vegetables you use in hashbrowns? It does help to defrost the tater tots first but honestly I can't tell the difference except in the time it takes. Would love to see you try it.
I have not...i have made a hash brown casserole with smashed tots...but nothing on the griddle...maybe its time..
There's no work to shredding a potato if you use a food processor. Plus they cook in half the time and don't fall apart like the refrigerated ones do. As well, the refrigerated ones are made with dextrose and sodium acid pyrophosphate--which leaves a bitter aftertaste. Finally, the ones made with fresh potatoes are about 5-to-10 times cheaper than the refrigerated ones, depending on the price of potatoes which regularly go on sale. So to recap: the fresh ones are 1) fresher, 2) faster to cook, 3) cheaper to buy and 4) they taste better. Save your money for other food items that cost more or maybe that new flat top.
That is so much of a personal preference...eat what you like..I have remade this video with other options as well and came up with the same results...We not just I actually all 6 of us picked the fresh behind the refrigerated kind. 2 grandparents, 2 adults, and 2 kids..SO although cheaper, we didnt find they were faster to cook or taste better. BUT thats just us
Haven't seen the video yet, but fresh is much better.
never know...we also redid this video and made 5 different versions....
@@TheFlatTopKing they all looked good, enjoy your video's
You said the grill WAS at 480 to 500 degrees, then you said to put the frozen HB's on low. What temp is low and do you need to heat the griddle up to 480 first? A little confused. I have two large frozen packs of potato's. I'll let you know how they turned out.
You know your wife is absolutely correct fresh is the best.... It's really not that hard to great potatoes potatoes for hash Browns I do it for 7 children all the time... And the value Which you did not speak of, Is so much better with fresh potatoes than anything you can buy refrigerated or frozen... Because fresh potatoes are cheap... It's just a little bit of time to grate them, If you use a food processor with a grater attachment, that makes it faster than by hand, But if I don't want to get the food processor out I just do them by hand... And instead of using paper towels you can use a real kitchen cloth towel which works a lot better!, I have also seen the technique of putting them in a salad spinner which will remove the liquid as well. Another good Technique is not to salt them, When you salt them, the salt brings out the liquid, salt them at the end. If you like butter then use clarified butter... It has the fat solids removed and is more like oil....Thanks for the video!
Great tips. Ty. I was playing with a recipe today and just bought referenced ones again, HAHAHA
All this time I thought your name was Neal..........................now we find out it's actually SPARKY!!! :) Now I'm wondering if Amy is a real name or just a pen name. ;)
in the Navy it was Young Buck ahhahh no clue that just how it was
After all the work of shredding, the fresh need more time than you (Could?) allow for to drain. Hence, go w/ Refrigerated unless you have A LOT of time to play with.
i agree. I thought it tasted gummy as well. Fresh wasnt worth the hassel
@@TheFlatTopKing It's gummy because you didn't rinse it. That's why every other video on making hash brown includes the rinsing of the shredded potato: starch = gumminess.
You need 1 more to try and that is dehydrated hashbrowns, I would like to see your opinion on that one, or you did and I haven't watched it yet.
I have...we updated this...
I dont have a flat top grill yet. As far as frozen hash browns. what it you let them thaw? We get those toaster size hash browns but they soak up lots of oil. Less greassy is my goal.
Absolutely you can...in more recent videos we have done this and came out great...thank you ..cheers
Awesome video
Great video! Have you tried dehydrated (Hungry Jack) potatoes? Just curious, asking for “a friend?” Thank you.
Before that NO...after so many people said to try dehydrated...yes...i have several videos with them now...i also did an updated version with more options...
I’m sure someone has already asked but I would be curious about the dehydrated shedded hash browns that sams or Costco has in bulk.
When we filmed this we updated a few more times using them...one video is breakfast on the griddle and the other one 5 hash browns on the griddle..we used them as well
Fresh
I just remade this video with all 5 options and still fresh was down on the list. I made them this time on my new pit boss griddle
@@TheFlatTopKing sweet thanks!!!
Great vid- thanks. I'm surprised at how nice the frozen taters looked after cooking. Will have to try refrigerated on next hash fry.
Thanks for watching!
There are no shortcuts to good, crispy hash browns. So many restaurants don't do them right. I might not do them right but you will want more. The bags are ok, if you want ok, but check this out. Shred one yourself, put them in a bowl of cool water and muss em up real good with your fingers, drain in a colander, repeat 4 or 5 times minimum. Then wring them as dry as you can with a kitchen towel, not paper. Cook em HOT with clarified butter 5 minutes, covered. After 5 minutes check for color on the bottom, when ready flip em and go about two minutes. Plenty salt while cooking...enjoy, you're welcome
Thanks Tom
Would it maybe help to unfreeze the frozen before cooking... Any thoughts??
You could absolutely do that...we have several updated videos about this idea..that was definitely mentioned....
If the cook is worried about convenience and time and advices you with those aspects in mind, then you know that your food will be average. The wife here was the customer/guest and she spoke the truth.
Well I think sometimes when the flavor is close you try to pick things that separate them.
Time is something a lot of people don't have or want to waste. Me being one of them so when it comes to the simple hash browns and the flavor is so close I nit pick then Im going for convenience. Plus my 2 daughters could care less as long as they eat.
Fresh with 2 overeasy eggs on top! 😋
I can get on board
You can take as much as your going to cook of the frozen out and let it sit for a few minutes and defrost or if your going to cook through them quick keep a few bags in freezer and put the bag in fridge day before and they will keep about as long as refrigerator ones.
Now tell me about the baked potato hashbrowns how do you do them I'd like to try.
Just bake the potato like normal. I typically just refrigerate overnight and I just grate the whole potato into a box grater.
@@TheFlatTopKing oh ok just bake it let it set up and grate it and fry as normal. Simple enough. Lol was exspectiting a different process.
@@jimmieburleigh9549 We stumbled across the idea years ago when we would make an extra potato for the girls and they wouldn’t eat it. I had an extra potato laying around and thought I wonder if i could cube it then flour the cubes and fry them. Well it worked than after cooking extra potatoes we ended up trying the grate part. No brainer because it doesn’t take near as long. Still do them today.
how about dehydrated (after rehydrating of course).
Yeah we did them in a more recent video and they were good as well.
Are the refrigerated ones shredded and drained like you did with the fresh ones ? So it is the same amount of work in the end.
well the refrigerator was just came right out the package...the fresh ones you would want to rinse, drain, cook...definitely not the same
@@TheFlatTopKing thanks
For replying.
Great video love hash browns on the flat top. Well pretty much anything on the flat top for that matter. Someone might have already asked I didn't read a lot of the comments. I have a Blackstone now getting ready to purchase another flat top. In your opinion Blackstone vs. Camp Chef? Thanks
I haven't used Blackstone enough to comment on that side. But what i can say is I absolutely love my Camp Camp chef and the versatility is unmatched. I have a 1 year review as well as a video griilliing steaks when the flat top is taken off. I have another idea planned to show a great idea with the grates off that is untouched right now. SHSHHHH its a secret.
@@TheFlatTopKing
Thank you. I'll do some more research 👍
What if you thawed the frozen beforehand and patted them dry like the fresh?
Not sure, The package says do now thaw. With that being said it does make sense.
I just got a 36" gas griddle for my Bday and am interested any griddle receipts. I like the frozen package because I buy ahead. Is it acceptable to put the package in the fridge over night to thaw? I also make a lot of from scratch sometimes, it is time consuming. Thx for the tutorial.
Oh thats a good one. I dont see why not. I would not use fresh. But thawed ones yeah i can see it. No problem Bill Thanks for commenting
what are the estimated cook times on the 3 prior to flipping? =)
Well thats a loaded question...for this exact cook maybe 12 to 15 min...but that because of temp of griddle...btus...temp outside..temp of product on griddle, and amount of oil...
whats the ideal temp for hashbrowns?
Great Question. Shoot for around 375. You can also move the browns around after they have started to for a crust to a cooler part of the flat top if needed or vise versa.
Did u oil the fresh one? The peeled potato? i only saw butter? 🤔
Yes, sorry it was in editing..I cooked all three the same.
Every vid I’ve seen of the refrigerated ones (the middle) they never stay together
Yo I don't see dehydrated on there and if you're like most people and you have a regular skillet or griddle this is the way to go you'll get crispy hash everytime
Yeah i made a mote recently video with rehydrated Hashbrowns. Its a breakfast on the griddle and the first thing i say is I’m. Be making the dehydrated potatoes etc. i think its my trailer on my home page on RUclips
@The Flat Top King - I just found your channel and subscribed. Looks like some great recipes. Question... have you ever soaked the frozen hashbrowns in water to thaw them, or used the dry hashbrowns in the milk carton? I ask because I have had the same experience with frozen, but we are usually last minute for deciding on breakfast. The frozen ones keep better than refrigerated. Thanks.
First thanks for subbing and welcome to the family
No to the soaking frozen in water idea. I do have some recent breakfast videos that use the dehydrated hash browns from a carton. I personally liked them. I would definitely use over frozen. If I was going to the grocery store to buy some I would definitely pic refrigerated. The flavor is good and convenient.
Did he ever say what temp the grill should be? Not 450-500° to hot
around 375 to 425 ish
I tried making frozen hash browns this morning on the Blackstone. I was picking up dark stuff from the griddle top. Am I not cleaning the flat top properly. Any suggestions you could offer would be appreciated.
That would be my guess...heat and clean, reason...not sure without seeing it or knowing how you do your routine...
What kind of oil are you using?
I typically use avocado oil.
What is the normal temperature
low....maybe low 400s high 300
How about you take the frozen out to thaw 🤔
No clue...have you tried it..