Brother I have been a chef for25 years, taught at Le Cordon Bleu for 5 of them. I just wanted to say you really did figure it out! Awesome, more people learn from you!
you are in big trouble Mister if you mean strain it through a coffee filter- you mean it clogs the filter and the clarified part flows on the counter top then yes. good plan. once i sopped the clarified butter off the counter into the cup. then i was in tall cotton. my wife is not very happy with this method. maybe i will buy some from wally’s next trip to town
I graduated le cordon Bleu myself. It's not my profession but I did graduate. One of the biggest lesson I learned was the clarification of butter. There are many things I learned but that was the main secret to restaurant style food, in my opinion
That and base sauces. Even if you arent going to cook. There is much to learn and can completely change the way you eat. Which is becoming increasingly more expensive. They know meat is healthy so the price went through the roof. They don't want healthy communities
Instead of using a rinse bowl and colander, I grate into the colander, rinse directly in the colander and swirl as the water runs through; then squeeze, etc. Saves me steps and another dish to have to wash. Love your personality!
Take it elsewhere. "Religion is Like a penis: It's fine to have one; it's fine to be proud of it. But you don't need to put it on display, and have no right to shove it down anyone else's throat. "
I had failed to make crispy hash brown patties for years! I followed your instructions: rinsing, drying, frying in cast iron with the lid on for 5 minutes, then flipping. Total success! Thanks, Kent and Shannon.
Man thank you after my big sissy died its been hard connecting with my dad but I found you and me and dad has always been into cast iron and after watching you we have not only changed the way we do things a little but we cooked all morning today together and not a argument one lol we did a big scramble and I told him about this vid the other day so I clarified the butter and washed the taters and he fried them using the black stone ....thank you for helping me chill with my dad ....love from Oklahoma
I'm a chef who could never do hashbrowns. I'm pretty sure watching this that everything you're doing will get the best results. Hats off to you, I bow down to you. Thank you for teaching me! :-)
@@relentlessmadman Regardless of the New Age BS you will hear, the only real advantage to eating the skins is that they contain a lot of fiber. If you get plenty of fiber elsewhere, don't worry about it. On the other hand, I make hash browns with the skins. They have more flavor in my opinion but YMMV.
Crispy hash browns are my sweet wife's favorite, but I haven't gotten good at making them before. But after this lesson, I made them for brunch along with bacon and scrambled eggs, and I was the hero! Thanks for the great food!
After I pulled the hash browns, I rolled around some leftover clarified butter and poured in my scrambled eggs. They were done in less than a minute with zero sticking. I love cooking with cast!
I have two 20+ year old cast irons my dad gave me. throughout the years I've gotten non sticks, red copper, e.c.t. garanteed to not stick. they stick and scratch up and burn and every one of them has been ether smashed or thrown out by me. my cast irons, never once fail me. easy to clean, easy to maintain. and indestructable. the obvious superior cookware.
@@honestduck6100 Non-stick has consistently let me down. So many factors cause food to stick and burn on non-stick skillet surfaces. Properly maintained cast iron is closer to being non-stick.
Me too! First video I've watched. Instant sub, good old fashioned no nonsense cooking! Im English, and the America on display here is something great! Greetings from across the pond!
Let me tell you something... If there's one person on this planet that I would trust to teach me how to make crispy hashbrowns, it's Cowboy Kent Rollins.
Kevin Faler Let me tell you something, don’t tell people how to tell people something that didn’t ask to be told something about telling people something, Kevin.
For over 25 years I've tried to do hash brown potatoes. Finally, I know how. Thank you. YOU have cooked them precisely the way I like. I thank you once again... Sincerely... Additionally, your style and presentation are both impeccable.
For many years I too have had a tough time making good hash browns. I wonder if I just bought some frozen HB and did a wash on them if they would come out like his?
I found you on Sunday Morning on CBS reruns, I watched how Purposeful you were in your words, actions and cooking. It such a pleasure to watch you preserve such an important piece of rich Americana. Please continue with the gift that God has blessed you with.
This technique is awesome. Why peel them spuds(yes, Russets)eyes and all? Scrub and grate'em. The flavor, fiber, and vitamins add to them browns. The fancier trail wagons might add a knuckles worth of rosemary and garlic.
@luv basses. The potatoes came out beautiful and he's a nice man, but too many steps, I'd rather buy a bag of tater tots and put them in toaster oven then broil in the same oven afterwards and call it a day, crispy and done. Clearly not as good but who cares😅
Me too...I’m a huge fan of Ore Ida tots. Try this sometime- I make for wifey and me during football games: crisp up six strips of bacon, cooled and chopped up to bits. Bake tots til done then put em in Pyrex round dish. Top with your choice of shredded cheese then the bacon bits. Put back in oven til melted. Great with a little sour cream when done! Enjoy!
I set a stick of butter in a small saucepan and place the saucepan on an oil-filled space heater (the ones that look like a radiator with wheels) turned to "High." An hour later, I decant the clarified butter; no stirring, no filtering. I don't even watch it. Of course, this technique works best in winter, or it makes for a hot kitchen.
Sir, I sincerely hope that you are added to a list of those men and women of historical value to the United States of America. Your cooking techniques and abilities are made from a time honored way of cooking from our fore-mother’s and father’s. As times have changed, so we few men are changing and cooking, cleaning, and doing many more household chores that women were traditionally expected to be done. Well, traditions have obviously changed, and with your help in the cooking aspects, we men are accepting and excelling at this new aspect of our daily lives within the family. I believe all women believe we should have done this decades sooner, which is now becoming a natural thing for men to do in the household. Again, thank you Sir for teaching us the way “old” America was built in the kitchen, and how we men can help our help-mates now and in the future. We men must honor our wives in doing what we can to making their lives more comfortable and easy to manage.
Ding! Ding! Ding!!! We have a winner!! I know this is an old video but I so appreciate you making it! Made these this morning and was afraid they’d get soggy waiting for the eggs to cook but they held on to their crispy-ness all the way to my mouth! Yum! Thanks, Cowboy Kent! ❤️❤️❤️
We always use leftover cooked potatoes (boiled or baked doesn't matter. Russets are best.) Grate them, mix in some salt and pepper, cook them in a medium-hot skillet with a lid, with bacon grease as the fat. When they're brown on the bottom, put the lid aside, flip them over and cook until brown on the second side.
But they will taste different and have a different texture. My mother always used cooked potatoes (no bacon fat ever) for hash browns because she didn't know about washing away the starch. They were OK, but they weren't like restaurant hash browns. I asked her why they weren't and she didn't know. I was thirtyish before I learned how to do hash browns and fried potatoes that were crispy on the surface but not gluey in the center. I vastly prefer the texture and flavor to that of those made from pre-cooked potatoes. Not saying yours are wrong. They're just different. The world would be incredibly boring if we all liked exactly the same thing. :)
Kent, this is awesome. Never have I been able to match the hash browns I got in an old 76 truck stop on a cross country trip back in the mid 1970s. UNTIL now. I know this is not rocket science, but to me it is better. Appreciate you all. Dave.
Hello Kent, We just went through our first weekend here at the deer camp. I don’t have to tell you these guys don’t know how to cook hash browns. Nothing worse than burnt eggs, bacon and mushy hash browns. Tried this recipe out this morning and I was impressed!!! The grizwalds I found all rusted off the refuse collection route shined up beautiful and better than any new nonstick!!! Thanks for both videos as I can’t believe how nice they cleaned up!!! Take care and wishing you all the best!!! Art
Our ancestors used cast iron and now after all the nonstick chemical horrors, we're back using it. I have quite a collection. Thanks Kent, I really enjoy your channel
@@CynthiaSchoenbauer just wipe it out good. The heat will kill any bacteria. Don't use soap! Lodge is a good brand. Made in USA and available almost anywhere
Great video! I didn't have good luck straining the clarified butter through a coffee filter. The filter quickly clogged. After letting the butter stand in the warm pot, I simply scooped out the clear into a canning jar, and left the starch for buttering toast, etc. That worked well for me.
Kent, it is always a pleasure watching you cook. The added benefit is that I get to take advantage of your experience, and LEARN new things. Thank you so much!
Very informative with an outstanding finished product! Thank you, sir, for the instruction. I would never have reasoned how important such thorough cleaning of the potato prior to frying was. Thanks again.
I always wondered how to make homemade hash browns straight from a whole potato. Came out great on the first try! Thanks for the information! I’m very pleased with the way they turned out, they were virtually identical to the ones I get at the restaurant I go to!
I've tried and failed on previous attempts. This weekend my son and I have the house to ourselves. I'm under the weather and he asked if I could make fries to go with burgers without having to go to the store. I tried your recommendations and without a doubt, first try, came out great. From an under-the-weather dad, thank you! I think you saved our weekend.
This is the first time I have ever subscribed to a cooking 'show'. That hash brown looks yummy. I am hoping all of Cowboy Kent Rollins recipe demonstrations are as simple as this. Good old farm cooking is what I like. Not all the fancy stuff.
This morning my mom made these hash browns and they are absolutely perfect. To add to the breakfast I made all of us some cowboy coffee. Thank you for the awesome cooking videos and recipes.
Back in the day, an old chef (@culinary school), taught me this, and did it almost exactly the way you do it Kent! Only difference was, instead of clarified butter, he used chicken fat (skimmed off the top of stock in the fridge). By far the best HB I've ever tasted. Kudos to you Kent for resurrecting this for me! God Bless - S.
@@CowboyKentRollins I use the fat skimmed off the liquid after baking a ham. The flavor is just incredible, rich and fatty without being as salty as they'd be with bacon grease
William Morfin I use clarified butter to season all my cast iron and steel pans. I assume that there are as many seasoning techniques as there are pans though. The only thing I would stay away from is supermarket bacon: too much sugar in that and it will make your pan stick like crazy.
I can’t believe I’ve learned how to cook perfect crisp golden hash browns! I live in Brazil and no one knows how to make those here. I just had the best breakfast thanks to you Kent. I’ll be trying more of your recipes!
I have three cooking channels in my subscription list Cowboy Kent, Collard Vally Cooking, and The Hillbilly Kitchen you can't go wrong with either of them. They don't just show you how to cook something but explain why it's the best way.
Good tip on the clarified butter! I know about it, but it is exactly that extra mile I'm not often thinking about. Also, I only recently discovered there's a thing called "hash brown", which was always more of a basic instinct for me. Just shred those potatoes and fry them. I always felt weird about it, because in my country we traditionally have the same dish but enriched with different ingredients - mainly eggs, flower, garlic, herbs, some milk, making more of a doughy-like texture. Or a traditional recipe "Ondráš", which is a schnitzel coated in this potato dough and fried.
Kent, great video on a simple cook. Aussie (me) have only been introduced to hash Browns since McDonald's introduced us to the American breakfast. Seeing how hash Browns should really be cooked is great! Martian Space Helmet....classic!
I don’t mess with the butter, just put it in the pan, let it melt and add your taters. But I agree with his other steps. It really takes no time and takes eggs and bacon up a notch eaten together. A fresh biscuit(American) and your meal is complete!
Hash browns seem to elude most people, myself included. Thank you, Cowboy, for showing us how to make them just right. I made some for dinner, squares instead of shredded, and they were perfect. Next time I have more than one potato I'll try shredded by your method. I'll also be making up a bunch of ghee to keep around.
Some people just are never satisfied people these days always find something wrong with what others are doing I agree how can you dislike a great cooking video
Trolls. Neglected, maladjusted little kids (possibly in physically adult bodies) that try to compensate their overwhelming feelings of uselessness, inferiority, and being unloved, by trying to ruin other people's joy. Usually raised by single moms.
One of the first things I learned in Culinary school was clarifying 10 pounds for class everyday =) Good job man~mixed with an egg and some shallots makes a nice breakfast too~enjoy
I've got my own set of cast iron skillets and pots. Love love love to cook with them. Recently had to burn the crunchy off one and am in the process of reseasoning it. Learned a tip on taters today. Thank you Kent. You the man.
Cleaning and re-seasoning can take some time. I inherited an old skillet that was really "crunchy" as you say; After all the cleaning etc. I got it to the point where it was smooth as a baby's bum. Now after each use, I clean it with a bit of soap and water, using chain mail, which even removes the stubborn bits. I know, soap is not advised, but there is a follow-up step: Set the stove on medium high and dry the skillet this way. When it is dry, put a few drops of high-heat oil in there (I use avocado) and get it almost to the smoking point. Then wipe it all around with a paper towel. This sounds like it might take a bit of time, but it is actually a fast process. I have now been doing this since 2012, and have never again had to re-season that skillet. Once you are in the habit, you will have shiny smooth non-stick skillet every time, ready when you need it!
Thank you Cowboy Kent! Nearly every Sunday morning we do a flat top breakfast and I have struggled to get crispy hash browns w/o having to go too thin. I'm trying this for our next Sunday morning breakfast! Cheers!
My 7yr old son & I just moved off the 100 acre ranch with cattle, horses, chickens n a lot of fencing- we miss it. Thanks for taking us back to the ranch with food, Kent.
Re:clarified butter, an easier way to do it, is to put the butter in a double-boiler. That way you don't have to worry about it burning, you can walk away and get other things done, in the kitchen.
Piotr Adamowicz- even easier, I put a stick of butter in a glass cup and put it on the back of the stove while I’m cooking. By the time I need it, it’s melted and separated on its own. I pour off the clear part and throw the solids in my mashed potatoes.
I just discovered this channel and by golly i love you! I've been having some trouble making hash browns and Grandpa Rollins just helped me out big time! Thanks!
Great content and so well presented. One thing to add - tell everybody NOT to put the potato skins down the disposal. All that starch congeals in the drain and will clog it up fast, as I learned this past weekend!
Clarified butter can also be purchased as "Ghee". It's shelf stable and doesn't need to be refrigerated. It's been used in other counties. You are so fun to watch and I love your accent.
This isn't actaully true. Ghee is Indian clarified butter. ... Unlike clarified butter, which is cooked just to the point where the water evaporates and the milk solids separate (and sink), ghee is cooked until the milk solids begin to caramelize.
used this video to make first time hashbrowns for me and my sister, i went in nervous but they ended tasting soooo goood, easily the best tasting hashbrowns i've ever had
Thank you for explaining this! I have attempted this several times before I figured out the starch was making it mucky! LOL. Sending you a bunch of great ole big hearts from Dallas, Jan
There's a lot of things in this video that keeps the hash browns from turning to mush. The rinse takes away the starch "slime", (this is also how rice is done right). Getting rid of excess moisture is the second thing - this is done by patting them down and salt; salt before cooking dries things out; not good for eggs, but great for potatoes. The salt step shouldn't be skipped, even if trying to avoid salt. Just let the potatoes soak in lightly salted water for about 10 minutes, (add a few ice cubes), and rinse them again to remove excess salt before drying.
Thank you for the how to on the hashBrowns. Been cooking them for about 50 years and just found out how to do it right.This just proves you can always teach an old dog new tricks.
While I love hash browns, I find when they are cooked in cast iron they don't turn out golden brown, however I do most of my cooking in cast iron and swear by it. Thanks for your videos friend I have learned a lot from you! Thanks for sharing your knowledge and skills with the planet!
I don't trust people who call it a colander. I absolutely trust someone who calls it a space helmet. That's how I know they make good ol' home-style food.
I've never used clarified butter but I have done exactly what you're doing with the cheese grater been doing it for years and just cooked it in butter and I've been okay with it, now I just boil potatoes until they're soft and then I fry them I like it so much better cuz I can get the outside real crispy and of course it's already baked so you get the soft baked potato with the crispy outside it's great.
A far better way is boil the whole potatoes the day before 10-15 minutes depending on size. After boiling cool and put in fridge till next morning. Grate and fry them up. Always come out crispy and saves way more time. Boil a bunch at a time and you'll have plenty for. the week. Learned this from a Mom and Pop breakfast joint.
One of the themes I routinely notice in your videos is that to make something good, you have to take the time to make the necessary preparations. I think a lot of people try too many shortcuts and fail to create a good final product. Shortcuts are okay, but most people don't recognize when and when not to take them. I guess we are all just in too much of a hurry...
Greg Nutsch; Very good point sir. Maybe that's why I'm forever coming up short duplicating some of these recipes. Kent makes everything he does look so simple. I admit that I'm not in the same league as Kent, how many have had the distinction of being in a "Throw down" with Bobby Flay? Mr. Rollins is the only one I know of. Another winner Shannon and Kent. Blessings. Stan
Greg Nutsch I worked in restaurants for like 25, and I'll tell you the prep cook is the most important person in the kitchen. Because no matter how good a line cook is if the prep in not done right the food will not be right
Nothing wrong with bacon fat (lard) its natures best cooking oil. Don't believe them about the processed oils like Canola that uses Hexane in the processing.
Excellent video. Thank you for sharing. I have had a similar problem with my 97 f150 4.6 for the last few years. Only during hot weather and the engine was under a load such as towing my boat or running AC when coming to a stop the idle would cut back and the truck shook. After consulting a few so called technicians they all had different opinions. Not one person suggested the egr solenoid. After watching your video I went outside and found the main culprit thanks to your video. Thanks again
sent this video to my wife and after years of asking for hash browns, she finely made some. Fantastic! I have had then for the past few weeks now, almost everyday for breakfast with fried eggs. Now if I could only get her to make biscuits and gravy to go with that, I'd have my perfect breakfast.
Thank you kent rollins love your oakie accent and your cooking methods, thank you for being an original and sharing your heart with all of us, making the world a better place, GOD bless you your shannon and family, your all a great blessing
Good stuff but a tip, at our restaurant, the way we got the best fries and hashbrowns was to soak the prepared potatoes over night and when we came into the kitchen in the AM, rinse like you are doing here. But it only takes one or two rinses so it saves you some time and gives you the best starch removal. :) Once you've cooked the hashbrowns, top them with two eggs that are so fresh you still hear the clucking echo from the henhouse and cooked to a perfect over medium, just set whites and yolks that melds down into the hashbrowns. Ya, buddy. Thanks for the video.
@Don X It's like with French fries, by removing starch overnight and double frying, you get a superior product. It's one reason French fries made at home hardly ever come out like McDonald's (or your favorite place), you get a crisper surface, yet still fluffy inside. It's not as pronounced with hashbrowns because they are so thin but you'll get a more uniform, nicely browned texture. Hay, man. Its just a suggestion, try it or dont. It works for me. But what's to lose for the sake of an experiment? Maybe there's no difference or maybe you're surprised but I'm not here to pick fights, this is just a place to share ideas, right? I dont troll or tell people how wrong they are, just for the sake of it, and not engage with some positive discourse. Like I say, its just a suggestion....
@Don X Good luck, I hope it comes out well for you. The "soak the potato" trick is a restaurant secret from way back. A looong time ago I saw a TV clip about how a restaurant made their famous and addictive fries. They cut the fries and gave an initial rinse then soaked overnight in cold water. Next day they drain and rinse again. Then they use the double fry method (10 minutes or so in the hot oil then lift and drain while the oil comes back up to temp. Then 5 more minutes to get the golden brown color, salt down just as they're fresh out of the oil and an addition is born. lol For the ultimate fry, cook in rendered beef fat... Whoooly molly. Ignorance is bliss, as it were. Most people have never heard of it, let alone try it so we are used to soggy fries and greasy, part burned and part unbrowned hashbrowns. LOL I get it about the shallots, its amazing how seemingly simple changes make a big difference in the taste and texture of foods. We live, we cook, we learn...
Thank You Kent!!! This worked for me and I was never able to get'em right before. Instead of clarified butter I used saved bacon grease and added sautéed onions and jalapenos, the bomb diggity!
Made these today, following along step by step, and they were perfect! If I wasn't already married, I think my husband might have proposed, they were so good.
I've found that blotting out the water from the shredded potatoes between layered paper towels helps too. All of that water will lower the frying temp of the potatoes and result in soggy hashbrowns. I also apply weight over a cutting board over those layers of paper towels ... which increases the amount of water extraction.
Better cooked in bacOn drippings(; ,rinse drain ,rinse drain ,pat out water with papertowel- then fry up ,spreading out evenly in cast iron ,med heat ..cover till browned evenly. Turning only once..to crisp up salt & pepper to taste,remove frm heat-enjoy !
Joanna Mattia How do you make Bacon Dripping Because Having lived in England for most of my life and now live in Ireland ive Never Heard of Bacon Dripping. Beef Dripping Yes but Bacon dripping ive never come across in any of the supermarkets or stores i would appriciate the recipe.
@@patmcdonnell6148 Sir ,no packaged bacon strips to cook up ? I m so sorry ~ but the oil from cooking the strips ,that would be your oil for potatoes.Yumm
that's a potato rosti, do it on a gridle rather than frying pan and you can use a ring to tidy it up - just pack the ring with the potato. You don't need to rinse off the starch which helps the rosti stay formed the way you want it
That is the crispiest crisp hash browns I’ve ever heard. I really enjoy learning new techniques for ultimate results here on your station. The world needs more people like you.
The way you talk and move about the kitchen reminds me of when I was a kid at my grandpa's house. Brought back some good memories definitely subscribing
Brother I have been a chef for25 years, taught at Le Cordon Bleu for 5 of them. I just wanted to say you really did figure it out! Awesome, more people learn from you!
Cowboy Kent is the sage cookie he is
you are in big trouble Mister
if you mean strain it through a coffee filter- you mean it clogs the filter and the clarified part flows on the counter top then yes.
good plan. once i sopped the clarified butter off the counter into the cup. then i was in tall cotton.
my wife is not very happy with this method.
maybe i will buy some from wally’s next trip to town
I graduated le cordon Bleu myself. It's not my profession but I did graduate. One of the biggest lesson I learned was the clarification of butter. There are many things I learned but that was the main secret to restaurant style food, in my opinion
That and base sauces. Even if you arent going to cook. There is much to learn and can completely change the way you eat. Which is becoming increasingly more expensive. They know meat is healthy so the price went through the roof. They don't want healthy communities
I learned this skill working at waffle house.
Instead of using a rinse bowl and colander, I grate into the colander, rinse directly in the colander and swirl as the water runs through; then squeeze, etc. Saves me steps and another dish to have to wash. Love your personality!
@Praise Jesus, Repent or Likewise Perish Whatever! We just want to learn how to make great hash browns!
And not to be preached at!
Take it elsewhere.
"Religion is
Like a penis: It's fine to have one; it's fine to be proud of it. But you don't need to put it on display, and have no right to shove it down anyone else's throat. "
@@mikeymike758 then stop preaching and move on
@@Countcho no u
@Praise Jesus, Repent or Likewise Perish fuck Jesus crap the video is about hash browns
I had failed to make crispy hash brown patties for years! I followed your instructions: rinsing, drying, frying in cast iron with the lid on for 5 minutes, then flipping. Total success! Thanks, Kent and Shannon.
@Praise Jesus, Repent or Likewise Perish were you not paying attention? They are CRISPY!, no need to repent!!!
Man thank you after my big sissy died its been hard connecting with my dad but I found you and me and dad has always been into cast iron and after watching you we have not only changed the way we do things a little but we cooked all morning today together and not a argument one lol we did a big scramble and I told him about this vid the other day so I clarified the butter and washed the taters and he fried them using the black stone ....thank you for helping me chill with my dad ....love from Oklahoma
Sorry about Tishomingo.
@@skinovtheperineum1208 what happened with Tishomingo? I’m pretty sure Kent is from southern Oklahoma.
@@1PotatoeMasher1 - Six schoolgirls made an illegal left in front of an 18-wheeler.
I'm a chef who could never do hashbrowns. I'm pretty sure watching this that everything you're doing will get the best results. Hats off to you, I bow down to you. Thank you for teaching me! :-)
so by the time you peel and wash them is there any reall food value left to the potatoes????
@@relentlessmadman Yeah, hashbrowns, crispy, crispy hashbrowns...
@@relentlessmadman Have never really thought about that as I have never cooked my hash browns this way. Interesting thought.
@@relentlessmadman Regardless of the New Age BS you will hear, the only real advantage to eating the skins is that they contain a lot of fiber. If you get plenty of fiber elsewhere, don't worry about it. On the other hand, I make hash browns with the skins. They have more flavor in my opinion but YMMV.
Crispy hash browns are my sweet wife's favorite, but I haven't gotten good at making them before. But after this lesson, I made them for brunch along with bacon and scrambled eggs, and I was the hero! Thanks for the great food!
God everyone enjoyed
When this cowboy says "have a blessed day" he's a genuine cowboy meaning every word!
Thank you sir.
Amen. I thought the same.
You bet - I hope we still have many more like him. America needs them. I am proud to say I know a couple of them anyway.
After I pulled the hash browns, I rolled around some leftover clarified butter and poured in my scrambled eggs. They were done in less than a minute with zero sticking. I love cooking with cast!
Best thing to cook with
I have two 20+ year old cast irons my dad gave me. throughout the years I've gotten non sticks, red copper, e.c.t. garanteed to not stick. they stick and scratch up and burn and every one of them has been ether smashed or thrown out by me. my cast irons, never once fail me. easy to clean, easy to maintain. and indestructable. the obvious superior cookware.
@@honestduck6100 Non-stick has consistently let me down. So many factors cause food to stick and burn on non-stick skillet surfaces. Properly maintained cast iron is closer to being non-stick.
I just found this channel, I think I'm home now.
Thanks for joining us
Me too! First video I've watched. Instant sub, good old fashioned no nonsense cooking! Im English, and the America on display here is something great! Greetings from across the pond!
I agree
3 years later
Let me tell you something... If there's one person on this planet that I would trust to teach me how to make crispy hashbrowns, it's Cowboy Kent Rollins.
Thanks so much I'm honored
This may be a match bubbe’s latkes.
Yep!
Kevin Faler Let me tell you something, don’t tell people how to tell people something that didn’t ask to be told something about telling people something, Kevin.
Burned potatoes contain acrylimides this is poison
For over 25 years I've tried to do hash brown potatoes. Finally, I know how. Thank you. YOU have cooked them precisely the way I like. I thank you once again... Sincerely... Additionally, your style and presentation are both impeccable.
Amen!!
For many years I too have had a tough time making good hash browns. I wonder if I just bought some frozen HB and did a wash on them if they would come out like his?
I'm a little old lady and have just been taught to how make these crispy tatters in such a entertaining fashion. Love it!
Taters!
Tried this, worked like a charm, didn’t use the clarified butter yet, but rinsing is a huge part. Thanks Kent!
I found you on Sunday Morning on CBS reruns, I watched how Purposeful you were in your words, actions and cooking. It such a pleasure to watch you preserve such an important piece of rich Americana. Please continue with the gift that God has blessed you with.
Dang DATT, that was an intense comment; quite the compliment I'd say.
Looks just like what my mom used to make. Couldn't ever figure out what I was doing wrong. But now I know... Thank you
This technique is awesome.
Why peel them spuds(yes, Russets)eyes and all? Scrub and grate'em. The flavor, fiber, and vitamins add to them browns. The fancier trail wagons might add a knuckles worth of rosemary and garlic.
...this video is further proof to remind us that it’s STILL the simple things in life that are the best.
@luv basses. The potatoes came out beautiful and he's a nice man, but too many steps, I'd rather buy a bag of tater tots and put them in toaster oven then broil in the same oven afterwards and call it a day, crispy and done. Clearly not as good but who cares😅
Me too...I’m a huge fan of Ore Ida tots. Try this sometime- I make for wifey and me during football games: crisp up six strips of bacon, cooled and chopped up to bits. Bake tots til done then put em in Pyrex round dish. Top with your choice of shredded cheese then the bacon bits. Put back in oven til melted. Great with a little sour cream when done! Enjoy!
@@luvbasses5487 thank you but my husband is Jewish and isn't a fan of pork too much😅
Ah....I understand. Well, just exclude it. Nothing better than melted cheese on top of taters!
Hello
I set a stick of butter in a small saucepan and place the saucepan on an oil-filled space heater (the ones that look like a radiator with wheels) turned to "High." An hour later, I decant the clarified butter; no stirring, no filtering. I don't even watch it. Of course, this technique works best in winter, or it makes for a hot kitchen.
Not only I like his tips/recipes but also his simplicity which comes with confidence and above all his blessings for us all at the end. 😊🙏🏼❣️
Thank you so much
Sir, I sincerely hope that you are added to a list of those men and women of historical value to the United States of America. Your cooking techniques and abilities are made from a time honored way of cooking from our fore-mother’s and father’s. As times have changed, so we few men are changing and cooking, cleaning, and doing many more household chores that women were traditionally expected to be done. Well, traditions have obviously changed, and with your help in the cooking aspects, we men are accepting and excelling at this new aspect of our daily lives within the family. I believe all women believe we should have done this decades sooner, which is now becoming a natural thing for men to do in the household. Again, thank you Sir for teaching us the way “old” America was built in the kitchen, and how we men can help our help-mates now and in the future. We men must honor our wives in doing what we can to making their lives more comfortable and easy to manage.
❤❤❤❤
SO basically what your saying is -if you want things done right- do it yourself!
Ken I have been cookin for over 40 years and you taught me something I have needed to know since I always make soggy hash browns. Thanks !
Ding! Ding! Ding!!! We have a winner!! I know this is an old video but I so appreciate you making it! Made these this morning and was afraid they’d get soggy waiting for the eggs to cook but they held on to their crispy-ness all the way to my mouth! Yum! Thanks, Cowboy Kent! ❤️❤️❤️
We always use leftover cooked potatoes (boiled or baked doesn't matter. Russets are best.) Grate them, mix in some salt and pepper, cook them in a medium-hot skillet with a lid, with bacon grease as the fat. When they're brown on the bottom, put the lid aside, flip them over and cook until brown on the second side.
But they will taste different and have a different texture. My mother always used cooked potatoes (no bacon fat ever) for hash browns because she didn't know about washing away the starch. They were OK, but they weren't like restaurant hash browns. I asked her why they weren't and she didn't know. I was thirtyish before I learned how to do hash browns and fried potatoes that were crispy on the surface but not gluey in the center. I vastly prefer the texture and flavor to that of those made from pre-cooked potatoes. Not saying yours are wrong. They're just different. The world would be incredibly boring if we all liked exactly the same thing. :)
Kent, this is awesome. Never have I been able to match the hash browns I got in an old 76 truck stop on a cross country trip back in the mid 1970s. UNTIL now. I know this is not rocket science, but to me it is better. Appreciate you all. Dave.
Thanks for watching Dave
Thanks for sharing Kent. They look perfect. All you need is some crispy bacon and 2 or 3 eggs over easy. Heaven.
It would be a happy meal and it didn't come in a sack or from a drive up window
AND I JUST LOVE CHEESE REAL I DO !!
bmoraski best if it's all cooked over charcoal.
Thanks for the tip, that's my breakfast for tomorrow.
bmoraski ~ A little sensitivity please. It's 2:00am here and NOW I want a full breakfast! ✌️❤️✌️
Hello Kent,
We just went through our first weekend here at the deer camp. I don’t have to tell you these guys don’t know how to cook hash browns. Nothing worse than burnt eggs, bacon and mushy hash browns. Tried this recipe out this morning and I was impressed!!! The grizwalds I found all rusted off the refuse collection route shined up beautiful and better than any new nonstick!!! Thanks for both videos as I can’t believe how nice they cleaned up!!!
Take care and wishing you all the best!!!
Art
Glad everyone enjoyed, thanks for watching
Art, congratulations on spotting Griswalds in the trash! The king of cast iron and worth a pretty penny. Good for you
Our ancestors used cast iron and now after all the nonstick chemical horrors, we're back using it. I have quite a collection. Thanks Kent, I really enjoy your channel
I think I might be interested in a smaller one. I will have to see if I can find one. You don't have to clean it all that well?
@@CynthiaSchoenbauer just wipe it out good. The heat will kill any bacteria. Don't use soap! Lodge is a good brand. Made in USA and available almost anywhere
I never used non stick but I'am back to cast iron. I love cooking in cast iron....
Great video! I didn't have good luck straining the clarified butter through a coffee filter. The filter quickly clogged. After letting the butter stand in the warm pot, I simply scooped out the clear into a canning jar, and left the starch for buttering toast, etc. That worked well for me.
I use cheese cloth
@@karlwood6832 Just what I was going to mention.
@@karlwood6832 Thanks! I'll try it!
I LOVE this guy. I want to spend time with him. The words of wisdom, humility and humor he must spew without even thinking about it.
Thanks for watching
Kent, it is always a pleasure watching you cook. The added benefit is that I get to take advantage of your experience, and LEARN new things. Thank you so much!
Thanks Joe for watching
Very informative with an outstanding finished product! Thank you, sir, for the instruction. I would never have reasoned how important such thorough cleaning of the potato prior to frying was. Thanks again.
Our pleasure
I always wondered how to make homemade hash browns straight from a whole potato. Came out great on the first try! Thanks for the information! I’m very pleased with the way they turned out, they were virtually identical to the ones I get at the restaurant I go to!
I've tried and failed on previous attempts. This weekend my son and I have the house to ourselves. I'm under the weather and he asked if I could make fries to go with burgers without having to go to the store. I tried your recommendations and without a doubt, first try, came out great. From an under-the-weather dad, thank you! I think you saved our weekend.
Hope your feeling better and Thanks for watching
This is the first time I have ever subscribed to a cooking 'show'. That hash brown looks yummy. I am hoping all of Cowboy Kent Rollins recipe demonstrations are as simple as this. Good old farm cooking is what I like. Not all the fancy stuff.
This morning my mom made these hash browns and they are absolutely perfect. To add to the breakfast I made all of us some cowboy coffee. Thank you for the awesome cooking videos and recipes.
Thank you for watching
Back in the day, an old chef (@culinary school), taught me this, and did it almost exactly the way you do it Kent! Only difference was, instead of clarified butter, he used chicken fat (skimmed off the top of stock in the fridge). By far the best HB I've ever tasted. Kudos to you Kent for resurrecting this for me!
God Bless - S.
Im going to try that sounds so good
@@CowboyKentRollins I use the fat skimmed off the liquid after baking a ham. The flavor is just incredible, rich and fatty without being as salty as they'd be with bacon grease
You could also use ghee
Clarified butter is by far the best thing to use for seasoning your pans too.
Cast iron?
William Morfin I use clarified butter to season all my cast iron and steel pans. I assume that there are as many seasoning techniques as there are pans though. The only thing I would stay away from is supermarket bacon: too much sugar in that and it will make your pan stick like crazy.
Julia Set
Awesome. It’s probably less expensive than the tube of specialized oil that I use. Thanks!
I'll have to try that next time, I find avocado oil works real good also.
@@juliaset751 Thank you. That makes sense, and I never would have thought about it.
I can’t believe I’ve learned how to cook perfect crisp golden hash browns! I live in Brazil and no one knows how to make those here. I just had the best breakfast thanks to you Kent. I’ll be trying more of your recipes!
Used properly the internet is awesome 👍😎
Open a restaurant. You'll make a fortune.
There is Ramsay, Babish, Chef John, Kent Rollins, and then everyone else.
This cowboy is up there with the top best RUclips cooking personalities.
Thank you for watching
Damn right! That's why Kent beat Bobby Flay like a goverment mule with his chicken fried steak!
@@CowboyKentRollins You should do a video with binging with babish!
I have three cooking channels in my subscription list Cowboy Kent, Collard Vally Cooking, and The Hillbilly Kitchen you can't go wrong with either of them. They don't just show you how to cook something but explain why it's the best way.
I LOVE that you included Chef John!! And as always,......Enjoy!
I know I'm slow I'm slow but I just found you. 4 years late. but we want more!❤❤❤❤❤❤
This guy is the Bob Ross of cowboy cookin
I love this man with the same amount that I love Bob Ross.
I swear I could smell what cowboy Kent is cook'n through my pc monitor. Good lord I'm hungry.
“It’s your tater! It’s a happy little tater!”
lol ole Bob was a goodun too...
@@wayneduncan6383 😂😂😂😂😂😂😂😂😂😂😂
Good tip on the clarified butter! I know about it, but it is exactly that extra mile I'm not often thinking about.
Also, I only recently discovered there's a thing called "hash brown", which was always more of a basic instinct for me. Just shred those potatoes and fry them. I always felt weird about it, because in my country we traditionally have the same dish but enriched with different ingredients - mainly eggs, flower, garlic, herbs, some milk, making more of a doughy-like texture. Or a traditional recipe "Ondráš", which is a schnitzel coated in this potato dough and fried.
In the states we call what you described “Potato Pancakes”.
Potato+egg+flour= potato pancakes
Kent, great video on a simple cook. Aussie (me) have only been introduced to hash Browns since McDonald's introduced us to the American breakfast. Seeing how hash Browns should really be cooked is great! Martian Space Helmet....classic!
I don’t mess with the butter, just put it in the pan, let it melt and add your taters. But I agree with his other steps. It really takes no time and takes eggs and bacon up a notch eaten together. A fresh biscuit(American) and your meal is complete!
Hash browns seem to elude most people, myself included. Thank you, Cowboy, for showing us how to make them just right. I made some for dinner, squares instead of shredded, and they were perfect. Next time I have more than one potato I'll try shredded by your method. I'll also be making up a bunch of ghee to keep around.
Kent Rollins is my spirit animal.
I'm honored
Seriously. Who thumbs this stuff down? Kent's stuff, not just his hash browns, is golden.
Some people just are never satisfied people these days always find something wrong with what others are doing I agree how can you dislike a great cooking video
Trolls. Neglected, maladjusted little kids (possibly in physically adult bodies) that try to compensate their overwhelming feelings of uselessness, inferiority, and being unloved, by trying to ruin other people's joy. Usually raised by single moms.
@Markus you said it brother
One of the first things I learned in Culinary school was clarifying 10 pounds for class everyday =) Good job man~mixed with an egg and some shallots makes a nice breakfast too~enjoy
Awesome! Thank you!
Slab of elk backstrap an a egg an breakfasts on !
@@jamesmiller7283 well NOW you've done it. The mere MENTION of elk backstrap, on top of thinking about hashbrowns, has my stomach growling...😋
I've been struggling to make crispy hash browns for years. That lid on the top really did the trick. Thank you for showing how it's done.
If you want to save time clarifying the butter use Ghee. Ghee is clarified butter used in many Indian dishes.
I've got my own set of cast iron skillets and pots. Love love love to cook with them. Recently had to burn the crunchy off one and am in the process of reseasoning it.
Learned a tip on taters today. Thank you Kent. You the man.
Cleaning and re-seasoning can take some time. I inherited an old skillet that was really "crunchy" as you say; After all the cleaning etc. I got it to the point where it was smooth as a baby's bum. Now after each use, I clean it with a bit of soap and water, using chain mail, which even removes the stubborn bits. I know, soap is not advised, but there is a follow-up step: Set the stove on medium high and dry the skillet this way. When it is dry, put a few drops of high-heat oil in there (I use avocado) and get it almost to the smoking point. Then wipe it all around with a paper towel. This sounds like it might take a bit of time, but it is actually a fast process. I have now been doing this since 2012, and have never again had to re-season that skillet. Once you are in the habit, you will have shiny smooth non-stick skillet every time, ready when you need it!
Thank you Cowboy Kent! Nearly every Sunday morning we do a flat top breakfast and I have struggled to get crispy hash browns w/o having to go too thin. I'm trying this for our next Sunday morning breakfast! Cheers!
My 7yr old son & I just moved off the 100 acre ranch with cattle, horses, chickens n a lot of fencing- we miss it. Thanks for taking us back to the ranch with food, Kent.
Re:clarified butter, an easier way to do it, is to put the butter in a double-boiler. That way you don't have to worry about it burning, you can walk away and get other things done, in the kitchen.
just buy it at costcos, ghee, large tub was about 18$
Piotr Adamowicz- even easier, I put a stick of butter in a glass cup and put it on the back of the stove while I’m cooking. By the time I need it, it’s melted and separated on its own. I pour off the clear part and throw the solids in my mashed potatoes.
I've never made hash browns w/out using at least half an onion for every pound of taters
100%
Yessir! Mom called those "honky-tonk" taters!
Straight up potatoes!
That’s one of the great things about cookin your own grub. Cook it like you likes it.
I just discovered this channel and by golly i love you! I've been having some trouble making hash browns and Grandpa Rollins just helped me out big time! Thanks!
Thanks for watching
Great content and so well presented. One thing to add - tell everybody NOT to put the potato skins down the disposal. All that starch congeals in the drain and will clog it up fast, as I learned this past weekend!
This man needs his own real cooking show. I can watch him forever.
Same here
I agree! My watch list is all Cowboy Kent Rollins.
He has!
Its on RUclips ;o))
Looks like he's got one, I love that kitchen he's working in !
Next Cowboy Star on the Food Network?
I love the he talks, his accent reminds me of good old western.
That crunch was the best sound ever!!
i grew up in amarillo ,kent s manner of speaking is what i am familiar with.all the vids take me back home,god bless u kent.
Made these Hash browns this morning and they were FABULOUS!!! LOVE YOUR VIDEOS!!!
Clarified butter can also be purchased as "Ghee". It's shelf stable and doesn't need to be refrigerated. It's been used in other counties. You are so fun to watch and I love your accent.
Whut accent?
This isn't actaully true. Ghee is Indian clarified butter. ... Unlike clarified butter, which is cooked just to the point where the water evaporates and the milk solids separate (and sink), ghee is cooked until the milk solids begin to caramelize.
Space helmet😂🤣😂🤣😂. This guy is pure gold. He should have his own network cooking show and should be getting paid. Thank you sir. You made my day.
Thank you for watching
He beat Bobby Flay like a rented mule
oh he is getting paid my friend
I agree 100% Its a Show that I would watch etc
He is getting paid by RUclips
used this video to make first time hashbrowns for me and my sister, i went in nervous but they ended tasting soooo goood, easily the best tasting hashbrowns i've ever had
Thank you for explaining this! I have attempted this several times before I figured out the starch was making it mucky! LOL. Sending you a bunch of great ole big hearts from Dallas, Jan
Thanks Jan and that rinsing makes all the difference
There's a lot of things in this video that keeps the hash browns from turning to mush. The rinse takes away the starch "slime", (this is also how rice is done right). Getting rid of excess moisture is the second thing - this is done by patting them down and salt; salt before cooking dries things out; not good for eggs, but great for potatoes. The salt step shouldn't be skipped, even if trying to avoid salt. Just let the potatoes soak in lightly salted water for about 10 minutes, (add a few ice cubes), and rinse them again to remove excess salt before drying.
Chef Kent is the most important part in these recipes 🙌 without him they would not be the same. Thank you Kent
Bob Cooney
Thank you for the how to on the hashBrowns. Been cooking them for about 50 years and just found out how to do it right.This just proves you can always teach an old dog new tricks.
Thanks for watching, hope you enjoy
Pete Pilot
While I love hash browns, I find when they are cooked in cast iron they don't turn out golden brown, however I do most of my cooking in cast iron and swear by it. Thanks for your videos friend I have learned a lot from you! Thanks for sharing your knowledge and skills with the planet!
I don't trust people who call it a colander. I absolutely trust someone who calls it a space helmet.
That's how I know they make good ol' home-style food.
I don't give no never mind what the colander says...any day is a good day to make hash browns!
we always called it the strainer...we only had one
@@clydecavalieri8490
We we q1 we q1 q1 a a q1 q1 q1 q1 q1 q1 q1 ¹ was
The most forbidden documentary in history,,
“Europa The Last Battle” at archive dot org
That's a strainer. A colander got bigger holes.
Those there hashbrowns look good enough to eat! Thank you. I've always had trouble getting them to crisp up without burning em.
Just like the "cowboy coffee" video, I'm amazed at how simple this is - but also that I've never figured it out & that no one else has shown me this.
I've never used clarified butter but I have done exactly what you're doing with the cheese grater been doing it for years and just cooked it in butter and I've been okay with it, now I just boil potatoes until they're soft and then I fry them I like it so much better cuz I can get the outside real crispy and of course it's already baked so you get the soft baked potato with the crispy outside it's great.
Try ghee
A far better way is boil the whole potatoes the day before 10-15 minutes depending on size. After boiling cool and put in fridge till next morning. Grate and fry them up. Always come out crispy and saves way more time. Boil a bunch at a time and you'll have plenty for. the week. Learned this from a Mom and Pop breakfast joint.
My mothrt in law always did this method. Turned out excellent
One of the themes I routinely notice in your videos is that to make something good, you have to take the time to make the necessary preparations. I think a lot of people try too many shortcuts and fail to create a good final product. Shortcuts are okay, but most people don't recognize when and when not to take them. I guess we are all just in too much of a hurry...
Greg Nutsch; Very good point sir. Maybe that's why I'm forever coming up short duplicating some of these recipes.
Kent makes everything he does look so simple.
I admit that I'm not in the same league as Kent, how many have had the distinction of being in a "Throw down" with Bobby Flay? Mr. Rollins is the only one I know of.
Another winner Shannon and Kent.
Blessings.
Stan
Thanks Stan so much and I hope all is well in your neck of the woods
My mother told me you have to put your heart into all you do, and she didn't tell me about no shortcuts. Thanks for watching
@greg - it's called "Mise en place" ;)
Greg Nutsch I worked in restaurants for like 25, and I'll tell you the prep cook is the most important person in the kitchen. Because no matter how good a line cook is if the prep in not done right the food will not be right
Good Stuff there Kent! Been Making hash brown taters for 40 plus years, but I use bacon grease! Not as good for ya but oh so tasty
Bacon grease is good in anything
Ain't that the truth!
(Although, wouldn't try bacon
grease in a milkshake.)
Kent, as usual, GREAT video.
steve
I had a bacon milkshake when I was visiting South Carolina. It was different but surprisingly good.
Nothing wrong with bacon fat (lard) its natures best cooking oil. Don't believe them about the processed oils like Canola that uses Hexane in the processing.
Try it with some duck fat or goose fat if you can get your hands on it.
Excellent video. Thank you for sharing. I have had a similar problem with my 97 f150 4.6 for the last few years. Only during hot weather and the engine was under a load such as towing my boat or running AC when coming to a stop the idle would cut back and the truck shook. After consulting a few so called technicians they all had different opinions. Not one person suggested the egr solenoid. After watching your video I went outside and found the main culprit thanks to your video. Thanks again
Placing another cast iron of the same size as the one you using makes for a reliable dutch oven as well.
Kent is awesome love all his videos I go out camping a lot so the fact he keeps it simple is good
sent this video to my wife and after years of asking for hash browns, she finely made some. Fantastic! I have had then for the past few weeks now, almost everyday for breakfast with fried eggs. Now if I could only get her to make biscuits and gravy to go with that, I'd have my perfect breakfast.
He loaded a great video for biscuits and gravy. Wish I could remember the month for you but you can search his video list. It's in there ❤️
Thank you kent rollins love your oakie accent and your cooking methods, thank you for being an original and sharing your heart with all of us, making the world a better place, GOD bless you your shannon and family, your all a great blessing
I love the clarified butter and rinsing potato trick
but the skins have the vitamins and ... I like them.
I make dehydrated hash browns in 25 lb batches, a salad spinner does an excellent job of drying the hashed potatoes after washing off the starch.
I remember TV commercials for salad spinners in the 70s. I scoffed then. Wish I had one now though.
Great idea! Just one of the many reasons I love the internet. (Most of the time) 😊
@@DunedinMultimedia They still make salad spinners.
Butter flavored grease or butter flavored popcorn oil. Source: I was a cook at a local restaurant and we had famous crispy hash browns.
So, you can do Crisco and add butter to it?
If you're not in a rush, that's pretty skimpy. A good cook should always be able to render enough Ghee before a slam.
Peanut oil works too.
FINALLY! A cook that makes sense. I'm from Georgia and this the first time I've ever learned how to make my favorite foods.
Thank you for simple instructions with honest humor. I’m looking forward to showing off my tatter skills!
Good stuff but a tip, at our restaurant, the way we got the best fries and hashbrowns was to soak the prepared potatoes over night and when we came into the kitchen in the AM, rinse like you are doing here. But it only takes one or two rinses so it saves you some time and gives you the best starch removal. :)
Once you've cooked the hashbrowns, top them with two eggs that are so fresh you still hear the clucking echo from the henhouse and cooked to a perfect over medium, just set whites and yolks that melds down into the hashbrowns. Ya, buddy.
Thanks for the video.
@Don X
It's like with French fries, by removing starch overnight and double frying, you get a superior product. It's one reason French fries made at home hardly ever come out like McDonald's (or your favorite place),
you get a crisper surface, yet still fluffy inside.
It's not as pronounced
with hashbrowns because they are so thin but you'll get a more uniform, nicely browned texture.
Hay, man. Its just a suggestion, try it or dont. It works for me.
But what's to lose for the sake of an experiment? Maybe there's no difference or maybe you're surprised but I'm not here to pick fights, this is just a place to share ideas, right?
I dont troll or tell people how wrong they are, just for the sake of it, and not engage with some positive discourse.
Like I say, its just a suggestion....
@Don X
Good luck, I hope it comes out well for you. The "soak the potato" trick is a restaurant secret from way back. A looong time ago I saw a TV clip about how a restaurant made their famous and addictive fries. They cut the fries and gave an initial rinse then soaked overnight in cold water. Next day they drain and rinse again. Then they use the double fry method (10 minutes or so in the hot oil then lift and drain while the oil comes back up to temp. Then 5 more minutes to get the golden brown color, salt down just as they're fresh out of the oil and an addition is born. lol For the ultimate fry, cook in rendered beef fat... Whoooly molly.
Ignorance is bliss, as it were. Most people have never heard of it, let alone try it so we are used to soggy fries and greasy, part burned and part unbrowned hashbrowns. LOL
I get it about the shallots, its amazing how seemingly simple changes make a big difference in the taste and texture of foods. We live, we cook, we learn...
Oh man I made these exactly the way you said and let me tell you they were the absolute best I’ve had! Thank you
Thank You Kent!!! This worked for me and I was never able to get'em right before. Instead of clarified butter I used saved bacon grease and added sautéed onions and jalapenos, the bomb diggity!
Made these today, following along step by step, and they were perfect! If I wasn't already married, I think my husband might have proposed, they were so good.
Glad yall enjoyed and Thanks for watching
This man is authentic. How do I know? Fangers and taters.
🤣🤣🤣🤣 😎👍
Martian space helmet.
for me it's the 'whoo' and 'high' lol
App-er-at-us
Fangers an' tata's are still ma fave. YeeeHaaaawWW!!!!
The only thing I do differently is: before shaping it, I add some graded cheddar cheese. Then cook. It is sooooo good!!
I've found that blotting out the water from the shredded potatoes between layered paper towels helps too. All of that water will lower the frying temp of the potatoes and result in soggy hashbrowns. I also apply weight over a cutting board over those layers of paper towels ... which increases the amount of water extraction.
Better cooked in bacOn drippings(; ,rinse drain ,rinse drain ,pat out water with papertowel- then fry up ,spreading out evenly in cast iron ,med heat ..cover till browned evenly. Turning only once..to crisp up salt & pepper to taste,remove frm heat-enjoy !
Joanna Mattia How do you make Bacon Dripping Because Having lived in England for most of my life and now live in Ireland ive Never Heard of Bacon Dripping.
Beef Dripping Yes but Bacon dripping ive never come across in any of the supermarkets or stores i would appriciate the recipe.
@@patmcdonnell6148 Sir ,no packaged bacon strips to cook up ? I m so sorry ~ but the oil from cooking the strips ,that would be your oil for potatoes.Yumm
Oh yes bacon drippings makes it taste so good. Good taste
Lard
I've never had any British food that I like actually French Italian German Polish yes most Asian creole African yes just not bland British food
Great video ! The only thing i would like to add is to make sure that iron skillet is seasoned. A new skillet is not the ideal one.
"You ain't going to hurt that tater"
word
Give 'em some errrr
Y'ain't gohn hurt that tater.
Fucking, word.
Notice that hashbrown became a 'him' at the 5:50 mark? ;~) I could listen to him talk for hours
I can just see this on some merch, now! 😅
that's a potato rosti, do it on a gridle rather than frying pan and you can use a ring to tidy it up - just pack the ring with the potato. You don't need to rinse off the starch which helps the rosti stay formed the way you want it
love the way how he just toss the stick of butter in the pot
That is the crispiest crisp hash browns I’ve ever heard. I really enjoy learning new techniques for ultimate results here on your station. The world needs more people like you.
An entire stick of butter makes anything better.
The way you talk and move about the kitchen reminds me of when I was a kid at my grandpa's house. Brought back some good memories
definitely subscribing