Hey man, when I make hash browns, honestly pretty much an identical method, for the flipping part I put a plate over my pan and flip it over and then slide the hash brown off my plate and back into the pan. Super easy and never break it out lose chunks or anything like happened to me before I started doing it this way.
Angry German here: It's mainly the swiss that call it Rösti. We call them (Kartoffel)Puffer, Hatscheln or Reibekuchen/Riwwekoch. What you made isn't a Rösti to my knowledge, but the german version, since Rösti (afaik) are smaller and thicker. Recipe-wise: No complaints. You don't press the moisture out of your taters either when making cripsy fried potatoes, so here it's also not 100% necessary PS: We don't usually eat them for dinner though. It's a lunch served with Kraut and Sausage/Egg on the side/on top or plain with a side of apple jam. Especially the last combo is ze wey to go.
for proper Reibekuchen you'd usually add eggs and flour also I for one would also add some pepper and maybe even a little bit of muskat. Also most people would add onions (which I for one don't like) Still worst problem is how he is using that peeler ... I have 3 of those as they are so much better then all the other shitty ones you can get but I wouldn't be able to peel anything the way he uses it oO
I hadnt considered not using a tea towel to squeeze out as much water as possible, but for the circumstances you described making this in I think it makes total sense to skip that step. If Im poor and making this often, I wouldnt want to wash a tea towel every single time I make one. Whereas I've personally only made these while working in a restaurant, where washing one extra tea towel a day couldnt matter less.
I, too, omit the kitchen towel - there's enough fibre in the potato as-is. It feels cleaner and saves laundry. I don't press the potato through a sieve either though - I just squeeze them by hand. (Gently squeezing them with a potato ricer might work as well, if you have one).
I’ve eaten this dish since I was young but my mum used to call it “cigarettes potatoes” and she has never soaked them up! Now I know how it’s called and what’s a better way to cook it, so thank you 😃
A sharp grater is a must, or a very fine julienne blade on a mandolin. Otherwise the outcome is much better and in need of more pressing. I once tried this with swede or rutabega. It's great as a mix with potato or on its own. I've never looked back. Going to try parsnip tomorrow.
Hash browns can mean a ton of things too heh. Growin up the thing i knew as hash browns (outside of McDs hash browns) was what many folks call potatoes o'brien; cubed potatoes, often with peppers and onions. Somethin like actual hash browns to me just seems like a variation of potato pancakes that doesnt add any filler/binder but just relies on dryin it all out together.
Potatoes o'brien are definitely an entirely different beast! I've heard them referred to as "diner style" which is kind of weird, but whatever. Personally I'm not a huge fan of enormous hash browns - I've always made them smaller, maybe about twice the size of McDonald's version. Smaller ones are a lot easier to flip. The best thing about hash browns is that even if you botch the flip, they taste just as good.
@@Hawk7886 Id just rather have a potato pancake if im gonna shred potatoes; shredding potatoes sucks. Which is why my style of hash browns are cubed, bcuz i can cube a potato in like twenty seconds with little effort.
Practice flipping with your cast-iron skillet by placing a piece of bread in it. Once you get the feel for flipping the skillet, the hash browns are the same thing, just a little heavier.
The only thing that I’ll do massively differently is that if I get nervous about the state of the bottom, and I think it’s nearing burning, I’ll pour a little extra oil on top of the hash brown. It makes it a little crispier and more evenly browned. You can see his is just a little blackened in the middle, and I find waterboarding them with some oil to bring it to the next level.
Hey I use the potato peeling just remove the spud growths sauteed chopped red or sweet onions with peanut oil or bacon grease then potatoes skins fry them lightly golden brown seasoned with season salt and pepper served with sour cream Put on plate served with sour cream
One flipping trick I've used for years (works best with a more slope-sided pan): slide the hash brown out of the skillet onto a plate. That will let you grip the plate by opposite edges with both hands, position it back over the skillet, and flip it with a slight upward "toss" so it turns and lands with the raw side down. At worst, it'll work about as well as yours did in the video; with just a little practice, you can make it perfect. BTW, this method also works with chopped (as opposed to shredded) potatoes like some variations of store-bought hash browns, or with corned beef hash. Starting from fresh russets is a lot cheaper, though.
I'll have my hashbrowns Scattered, Smothered, Covered, Chunked, Topped & Diced (Onions, Cheese, Ham, Chili and Diced Tomatoes). They even have an All the Way version. "World Famous Golden Delicious Hashbrowns with Grilled Onions, Melted American Cheese, Hickory Smoked Ham, Diced Tomatoes, Jalapeno Peppers & Grilled Mushrooms, then topped with Bert's Chili™ and Sausage Gravy" I'll probably nix the Jalapeno Peppers but everything else sounds nice.
One of the big reasons I don't cook much is bc I run out of energy pretty quickly. I've been having success lately with yogurt making & straining, bc there's hours of do- nothing waiting between steps. I say the above to give context when I say, I wonder whether leaving the potato shreds in the strainer overnight would get them a similar level of dry as pressing then with a towel? It would be a huge boon to me if I could do the peeling and grating one day, and then fry them up the following day.
Potatoes turn brown pretty quickly if exposed to air for a while, similarly to apples. So you would probably get some pretty nasty looking hasbrowns, but it shouldn´t be a flavor issue, so i guess you could try it. Maybe cover it with plastic warp to limit the exposure to air.
@@reacher1077 oooh good to know. Lemon juice I know can slow apples' browning, but I imagine that would affect the flavor of hash browns... I'll have to experiment if/ when I eventually try this :) thanks for the tip!
Oh, so there are people that exist who like their hashbrowns to taste like cigarette ashes. This explains why every time I got hashbrowns in Florida they were like this. I thought the whole state just didn't know how to NOT burn potatoes.
@@isaacwakefield5915 ciccigreen means to peel toward your body, not away from it. I agree with ciccgreen, you have more power and control. Especially if you use all 5 fingers and your palm to 1- hold the peeler, 2- gently grab the potato to give an anchor point for your hand
@@NamelessSmile Where did I suggest otherwise? There isn't much cooking going on here is there? More labour than actually cooking anything. What part of peeling potatos, splashing water all over the place, grating potatos, just generally making more of a starchy mess everywhere to compound your clean-up is cooking? It's not worth it, there are better uses of your time in the kitchen than doing this. Nice to show how it's done, but to say the draw of doing is that it's "cheap" is totally delusional, hasbrowns cost nothing and the amount of time this wastes costs you a lot more.
@@cloudstrife7349 exactly what I said before, some people enjoy cooking. It doesn't have to be nouvelle cuisine for people to enjoy cooking, some people enjoy making simple things. The same way people like playing simple music on instruments.
Uff I usually like your vids but there is just so much wrong here starting on how you use the peeler oO put your forefinger at that roundish part right below the cutter then you can drag the peeler and use your thumb to push the potato if needed
Lol no disrespect i respect it but i never liked these kind of hash browns i prefer the hasbrowns essentially identical to in tecture and flavor to tater tots now i do understand that this style is technically the orignal way but i prefer the more modern style
How the hell are you using that peeler? You do loooooong peels with them What you are doing is basically violating the potato. Loooooooooooooong peels, from top to bottom or like a helix around the potato.
Hey man, when I make hash browns, honestly pretty much an identical method, for the flipping part I put a plate over my pan and flip it over and then slide the hash brown off my plate and back into the pan. Super easy and never break it out lose chunks or anything like happened to me before I started doing it this way.
Doesn’t work that easy for the cast iron pan he’s using tho😂that baby is heavy.
Angry German here: It's mainly the swiss that call it Rösti. We call them (Kartoffel)Puffer, Hatscheln or Reibekuchen/Riwwekoch. What you made isn't a Rösti to my knowledge, but the german version, since Rösti (afaik) are smaller and thicker. Recipe-wise: No complaints. You don't press the moisture out of your taters either when making cripsy fried potatoes, so here it's also not 100% necessary
PS: We don't usually eat them for dinner though. It's a lunch served with Kraut and Sausage/Egg on the side/on top or plain with a side of apple jam. Especially the last combo is ze wey to go.
Yeah not many people eat hash browns for dinner. He said he was very poor when he did that.
for proper Reibekuchen you'd usually add eggs and flour also I for one would also add some pepper and maybe even a little bit of muskat.
Also most people would add onions (which I for one don't like)
Still worst problem is how he is using that peeler ...
I have 3 of those as they are so much better then all the other shitty ones you can get but I wouldn't be able to peel anything the way he uses it oO
@@XYoukaiX tru, also if you want onion in your Reibekuchen sweat them first with Speck and then add them into the potato.
I hadnt considered not using a tea towel to squeeze out as much water as possible, but for the circumstances you described making this in I think it makes total sense to skip that step. If Im poor and making this often, I wouldnt want to wash a tea towel every single time I make one. Whereas I've personally only made these while working in a restaurant, where washing one extra tea towel a day couldnt matter less.
Pre-frozen potato shreds come out perfect every time. I don't bother with fresh anymore. No effort, no mess, and ultimately less expensive.
I, too, omit the kitchen towel - there's enough fibre in the potato as-is. It feels cleaner and saves laundry. I don't press the potato through a sieve either though - I just squeeze them by hand. (Gently squeezing them with a potato ricer might work as well, if you have one).
I’ve eaten this dish since I was young but my mum used to call it “cigarettes potatoes” and she has never soaked them up! Now I know how it’s called and what’s a better way to cook it, so thank you 😃
A sharp grater is a must, or a very fine julienne blade on a mandolin. Otherwise the outcome is much better and in need of more pressing. I once tried this with swede or rutabega. It's great as a mix with potato or on its own. I've never looked back. Going to try parsnip tomorrow.
Look at that sweet flavorlab apron. Very nice 👍
Hash browns can mean a ton of things too heh. Growin up the thing i knew as hash browns (outside of McDs hash browns) was what many folks call potatoes o'brien; cubed potatoes, often with peppers and onions.
Somethin like actual hash browns to me just seems like a variation of potato pancakes that doesnt add any filler/binder but just relies on dryin it all out together.
Potatoes o'brien are definitely an entirely different beast! I've heard them referred to as "diner style" which is kind of weird, but whatever.
Personally I'm not a huge fan of enormous hash browns - I've always made them smaller, maybe about twice the size of McDonald's version. Smaller ones are a lot easier to flip. The best thing about hash browns is that even if you botch the flip, they taste just as good.
@@Hawk7886 Id just rather have a potato pancake if im gonna shred potatoes; shredding potatoes sucks.
Which is why my style of hash browns are cubed, bcuz i can cube a potato in like twenty seconds with little effort.
Practice flipping with your cast-iron skillet by placing a piece of bread in it. Once you get the feel for flipping the skillet, the hash browns are the same thing, just a little heavier.
I'll have to try this! Thanks!
This is great advice!
The only thing that I’ll do massively differently is that if I get nervous about the state of the bottom, and I think it’s nearing burning, I’ll pour a little extra oil on top of the hash brown. It makes it a little crispier and more evenly browned. You can see his is just a little blackened in the middle, and I find waterboarding them with some oil to bring it to the next level.
I love your content! Definitely doing this tomorrow morning
When I do it, I keep the potato's peel. I guess that the peel gets a better taste.
GRRRRRRRRRR AAAAHHHHHHH I AM ANGERY
i am gonna make this in a few minutes
Could you salt the potato shreds and the moisture drain in the siv?
I love hashbrowns so much!
Hey I use the potato peeling just remove the spud growths sauteed chopped red or sweet onions with peanut oil or bacon grease then potatoes skins fry them lightly golden brown seasoned with season salt and pepper served with sour cream
Put on plate served with sour cream
Victorinox makes a really ergonomic peeler with about a 30° angle, dirt cheap too
Also appropriate.. since this is basically Rösti :D
"out bullshit looks like this" -> "our bowl should look like this". lol. had to rewind.
this is one of the most labor intensive but delicious dishes....
The first 2 mins sets a record for most times anyone has said potato.
One flipping trick I've used for years (works best with a more slope-sided pan): slide the hash brown out of the skillet onto a plate. That will let you grip the plate by opposite edges with both hands, position it back over the skillet, and flip it with a slight upward "toss" so it turns and lands with the raw side down. At worst, it'll work about as well as yours did in the video; with just a little practice, you can make it perfect.
BTW, this method also works with chopped (as opposed to shredded) potatoes like some variations of store-bought hash browns, or with corned beef hash. Starting from fresh russets is a lot cheaper, though.
I'll have my hashbrowns Scattered, Smothered, Covered, Chunked, Topped & Diced (Onions, Cheese, Ham, Chili and Diced Tomatoes).
They even have an All the Way version.
"World Famous Golden Delicious Hashbrowns with Grilled Onions, Melted American Cheese, Hickory Smoked Ham, Diced Tomatoes, Jalapeno Peppers & Grilled Mushrooms, then topped with Bert's Chili™ and Sausage Gravy"
I'll probably nix the Jalapeno Peppers but everything else sounds nice.
This is how I make my hashbrowns. I like to mix it around to get some crispy spots inside then pat it down
Really nice!
One of the big reasons I don't cook much is bc I run out of energy pretty quickly. I've been having success lately with yogurt making & straining, bc there's hours of do- nothing waiting between steps.
I say the above to give context when I say, I wonder whether leaving the potato shreds in the strainer overnight would get them a similar level of dry as pressing then with a towel? It would be a huge boon to me if I could do the peeling and grating one day, and then fry them up the following day.
yes i wonder the same!
Potatoes turn brown pretty quickly if exposed to air for a while, similarly to apples. So you would probably get some pretty nasty looking hasbrowns, but it shouldn´t be a flavor issue, so i guess you could try it. Maybe cover it with plastic warp to limit the exposure to air.
@@reacher1077 oooh good to know. Lemon juice I know can slow apples' browning, but I imagine that would affect the flavor of hash browns... I'll have to experiment if/ when I eventually try this :) thanks for the tip!
only controversial thing here is your peeling method
keep the starch water and use it for an amazing stew the next day
im not mad im FURIOUS
What's the reason why you don't recommend a non-stick pan to make this?
Mmm tasty 😋
TABASCO? WE STAN CHALULA IN THIS HAUS!
Lol, thanks for another grate video mate
In Russia we call these hashbrowns "draniki" and cook it in smaller sizes.
Excellent recipe as always. If I could make one small suggestion, slow your speech down just a bit. It will help the viewers keep up and stay engaged.
Yo I got a nut milk bag and using that instead of a towel is soooo much easier.
The only problem I have with this is the hour that takes to go from tato to hash
Yum
Like 4 Hi friend that looks Delicious absolutely delicious absolutely amazing thanks for sharing 👈👈👍👍👍👈👈🌹🌹
The epitome of time n effort vs money n convience
No onion?
If your low on money this is a good resepe
Me: then how do i have a device to look at this
Oh, so there are people that exist who like their hashbrowns to taste like cigarette ashes. This explains why every time I got hashbrowns in Florida they were like this. I thought the whole state just didn't know how to NOT burn potatoes.
I grew up in Florida and can confirm
And in SF Michelle is asking ‘why did you just sit bolt upright in bed?’
Why are you peeling in the wrong direction!? /A Shocked Swede 😉
Why would you not peel the long side?
@@isaacwakefield5915 ciccigreen means to peel toward your body, not away from it. I agree with ciccgreen, you have more power and control. Especially if you use all 5 fingers and your palm to 1- hold the peeler, 2- gently grab the potato to give an anchor point for your hand
Lot of prep work for hashbrowns. Imma just nuke that potato whole and have it with cheese.
I'd skip the washing and draining too. So annoying and doesn't affect the flavor
Making hashbrowns is cheap if your time is worthless.
You know some people cook because they like doing it right?
@@NamelessSmile Where did I suggest otherwise? There isn't much cooking going on here is there? More labour than actually cooking anything. What part of peeling potatos, splashing water all over the place, grating potatos, just generally making more of a starchy mess everywhere to compound your clean-up is cooking? It's not worth it, there are better uses of your time in the kitchen than doing this. Nice to show how it's done, but to say the draw of doing is that it's "cheap" is totally delusional, hasbrowns cost nothing and the amount of time this wastes costs you a lot more.
@@cloudstrife7349 exactly what I said before, some people enjoy cooking. It doesn't have to be nouvelle cuisine for people to enjoy cooking, some people enjoy making simple things. The same way people like playing simple music on instruments.
Uff I usually like your vids but there is just so much wrong here starting on how you use the peeler oO
put your forefinger at that roundish part right below the cutter then you can drag the peeler and use your thumb to push the potato if needed
Lol no disrespect i respect it but i never liked these kind of hash browns i prefer the hasbrowns essentially identical to in tecture and flavor to tater tots now i do understand that this style is technically the orignal way but i prefer the more modern style
How the hell are you using that peeler?
You do loooooong peels with them
What you are doing is basically violating the potato. Loooooooooooooong peels, from top to bottom or like a helix around the potato.
You're the WORST potato peeler, I think I have EVER seen!! lol
First?
Dude why im not receiving notifications from you? Smh RUclips... I'll try to unsubscribe and subscribe again
Just subbed :). Boost your online stats > Promo>SM !!