EGGS SUNNY SIDE UP AND DINER STYLE HASH BROWNS

[@NOTANOTHERCOOKINGSHOW]

IF YOU CANNOT TOSS THE HASH BROWNS LIKE THIS, DON'T SWEAT! DIVIDE INTO SMALLER PIECES AND FLIP LIKE BURGERS!

[@davidmorneault2851]

Please keep up your inspiration, I’m 66 and have improved my cooking abilities so much because of your great teaching .

[@zachpatterson686]

Your channel is dope. Perfect blend of instruction and personal style. Keep up the good work.

[@SmokinandGrillinwithAB]

Looking crispy and delicious bro! Nice tip about putting butter on to the egg whites. Another good production!

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend!! Appreciate it!

[@njneer7511]

This was an awesome insight into diner cooking. Thanks. I just now realized why it all comes out so good and tasty. Lots of fat! When we cook at home, we try and institutionally avoid too much fat because our doctors say so but when we eat out, we dont care so much. Ive been transitioning to stainless steel pans and see now that extra fat makes it all easier.

[@CookingWithCJ]

I’d be in heaven with that brother. Runny eggs are the only way to go. Cheers Steve!

[@NOTANOTHERCOOKINGSHOW]

Haha! I agree brother!! Hope you’re well! You got a good guest this week!

[@dgodoom]

Give this man a fucking show- he’s humble and just genuine as a person.

[@NOTANOTHERCOOKINGSHOW]

I have a show! No producer on earth would’ve allowed me to flesh this out the way I have on my own. Short of like a Netflix...I’ll be fine building a my own channel here in youtube. That’s where the kids are...I want to get them cooking early and make a real impact. Thank you btw

[@learntobbq]

A well focused and to the point cooking video. I love it. My Mom ran a boarding house in Savannah Georgia in the fifties(yes I am old) and she made eggs just like you did. She would do thinly sliced potatoes with onions but she also made grits and your eggs with grits would be great together.

[@NOTANOTHERCOOKINGSHOW]

Ah man, I better you her breakfast was far better than mine! Forget chefs, Mom's are the true source of culinary knowledge.

[@007fatmal]

Love the basting eggs in butter tip! So simple, so obvious, why did I not think of that before?? You up my game! Thank you friend.

[@jonathanjanisse7209]

How did I never think to baste my eggs with butter?? Life changing.

[@giselleplantbasedvegan9174]

Yum! I’m a native New Yorker living now in Southern California, and I do miss the Diner experience! Great looking breakfast, can’t wait get into making hash browns this way. The last time I tried grating potatoes they were a mushy mess. Rather than pan fry with butter and oil which I typically would love but am mostly oil free with minimal amounts of Olive oil where it counts! But will give these a go in my new Airfryer. Thanks again for the show! Always a pleasure watching.

[@littledragonkitty]

Good taste in music and good tutorials - I JUST LOVE YOUR CHANNEL! Your channel has become my favourite cooking channel - btw, I like how you do the chopped knife thing on the board at the end of your episodes (cool signature!) and just the general editing/shooting of your video... easy to consume format. Keep it up!

[@dittyboy2020]

How do u clean ur large cutting board

[@Nik2555]

Mate! As a Brit I’ve always wanted to try American diner hash browns and eggs as our hash browns re different. Made this and it didn’t disappoint, absolutely delicious!

[@bhanutirumala1083]

I've made this as a light dinner, it taste so delicious. Thanks for sharing such simple and yet interesting recipe. Keep up Bro!!

[@bhanani5480]

Ooooh, having this for my brunch tomorrow, easy simple and delicious ❤❤❤

[@Woodception]

Nice Video! I personally put some water into the pan when the eggs are about done. Close the lid and let it steam for 10-20 seconds. That way the eggwhite is fully cooked and the yolk is still runny. There is maybe a white film over the yolk tho...

[@SmokyRibsBBQ]

That's how I fry a egg, but I use bacon grease, but I never could make hash browns turn out worth a flip, (no pun intended) but after watching this I know why. Thanks for the tips!

[@NOTANOTHERCOOKINGSHOW]

Thanks bud! What was the issue? Not draining the potatoes?

[@SmokyRibsBBQ]

Yes, not rinsing the starch off and draining the potatoes. They wouldn't brown and they would turn to mush pretty much. I haven't tried to make them in years, but I may just give it a go again :D

[@NOTANOTHERCOOKINGSHOW]

Yea just as I suspected! Well, I hope we made quick work of that problem!

[@JonnySublime]

I cook my sunny side up in bacon grease too I like the whites to be a little bit crispy.

[@kevinsamuels7324]

Subscribed, appreciate your approach. Thanks for the no nonsense angle. Looking forward to trying these at home.

[@RAJESHSHARMA-rf4nb]

Perfecto....simple & powerful narration...

[@katherinem2072]

Great video with lots of useful information. Thanks!

[@shanepasha6501]

The hash brown looks like s piece of steak under the beautiful sunny side up eggs. The eggs appear to be cooked perfectly and as you said “the proper way.” Thank you, great show, not to mention, educational.

[@ChipsOutdoorChannel]

You are speaking my language! I love a crispy hash brown as well! Great tips on starch removal and buttering the eggs!

[@NOTANOTHERCOOKINGSHOW]

Thanks Chip! Appreciate you watching!

[@Paul-ie1xp]

I just made this and it started my weekend off the right way.

[@ivankolundzic9274]

Intense situation on that knife at 3:19

[@NOTANOTHERCOOKINGSHOW]

🤣🤣

[@mandyrose5822]

Love everthing about show and learning a lot. Totally cool...

[@BrianSellers]

Love it, Steve! You do such a good job telling the story - and giving useful info - with upbeat, happy music and quick cuts. And shots of awesomely-prepared food, I mean... who doesn't like food? One of my favorite up-and-coming KZbinrs!

[@NOTANOTHERCOOKINGSHOW]

Thank you man!! Much love and appreciation! I'm banking on the fact that everyone loves food! 😂

[@nicknyse]

This channel is so fire I’m learning so much 👍👍

[@NOTANOTHERCOOKINGSHOW]

So glad to hear that! Thank you

[@jasminmasangkay8862]

Bro your video. Should have millions or views !!!!!!

[@bethy-lou3307]

@Jasmine Masangkay You're right and soon it will.

[@caramellocabello34]

so simple and easy but SO GOOD! 😋

[@jordanjohnston3678]

Okay so everyone complains about diner food being bland. The problem is local diners especially in small towns have a lot of “regulars” come in and they have problems with salt. They want to make their food good but little seasoning as possible. Little corner diners like the one I’ve worked at for 5 years rely on the locals and regulars. Still wish I could make the food my way tho 😂 good video brother

[@judebogart]

Simple perfection. Love your channel man.

[@FoodPornStudios]

Another great video! Another easy way to make sure the top of the egg whites get cooked without basting them with butter is to put a lid on the pan for 20-30 seconds and it’ll steam the eggs. But butter always makes it better ;)

[@NOTANOTHERCOOKINGSHOW]

Thank you! Thats a really easy way to do it, but in my opinion that's not true sunny side up, it becomes sorta like a cloudy side up, the egg white sorta climbs up the yolk as it steams and I wouldn't be able to get that pretty shot with the yellow yolks for the cover!

[@roblawrence91]

Still good. Food done well never goes out of style. Some might do variations but it’s hard to improve on basics. Chefs try to improve but people want potatoes taste like potatoes. Eggs, you can’t only make them tasty. The secret isn’t trying to improve the ingredients it’s making two tasty ingredients combine to make more of their separate parts. That’s the art of cooking.

[@dustinrawlings5149]

Hash brown are one of my specialty’s I do them the same way and I usually use the extra oil in the pan but next time diffidently butter !! Thanks man

[@jeannecooke4862]

Beautiful...you can do the same wonderful thing over baskets of spaghetti pasta.....thank you for sharing your recipe....

[@luis1250]

thank you very much! keep doing more videos of recipies

[@cgalvan3600]

How do you clean your cutting board after every use?

[@TokyoBlue587]

I love eggs but more cooked or baked, like omelets or frittatas. Any good recipes for those?

[@rini6]

I like the yolks partially runny only. I like part of the yolk cooked. I achieve this by covering the pan for a few minutes.

[@johnyannelli2480]

This guy is awesome! And yes, Giants are the best!

[@meatcranium4280]

Awesomeness. I’m a Die Hard Dolphins Fan. I have a small spot....very small spot in my heart for the Giants.

[@NOTANOTHERCOOKINGSHOW]

Haha! I will take that my friend. At least I have someone to hide with when all these Texan Dallas fans come at me!

[@meatcranium4280]

NOT ANOTHER COOKING SHOW my 2nd Favorite is Dallas. Lol

[@NOTANOTHERCOOKINGSHOW]

NOOOOOOOOOO

[@meatcranium4280]

NOT ANOTHER COOKING SHOW Here’s the Good thing. You won’t hear me bash the Giants though

[@RahulSharma-to3ze]

Really new to cooking.are paprika important?

[@Aerial_brenda]

really loved all of this! and hash browns are my favorite thing in a breakfast, so excited to try this!

[@NOTANOTHERCOOKINGSHOW]

Thanks Brenda!! Those potatoes are for real!

[@Aerial_brenda]

they sure do look like the real deal!

[@Arrlic]

couldnt you make a sauce with that starchy potato water similar to like a pasta sauce? im sure theres some potential there

[@JeffO-]

Eggs again--love it. One suggestion that I have: When displaying the text, it's a little quick for us/me to read. I've noticed this in many YT videos. My guess is that when adding these in the editing process, it seems like it's in there longer than when watching the video, or, because you already know what it says, it's easier to read it quickly than when viewing it for the first time. Thanks for the videos.

[@NOTANOTHERCOOKINGSHOW]

I hear you, for me I try to push it as long as I can without interrupting my pace. My philosophy has sorta been if someone needs to reread it, they could pause or go back. Maybe that’s lazy of me. But I haven’t gotten that compliment since my like 10th video so to me that told me I fixed the problem, I’ll keep it in mind and let me know how I’m doing.

[@JeffO-]

I'm just one person, so if it works for the majority without interrupting the flow, I can see how that would be best. I didn't even consider the flow thing.

[@JoshandBabe]

Great job Steve. Something else we will have to make.

[@NOTANOTHERCOOKINGSHOW]

Thank you guys!

[@petterin1]

Just excellent!

[@iluomobravo]

Awesome! Making them NOW!

[@vincentlabruzzo5368]

Do you feel the onions when you shred them? Wifey hates the crunchy onion texture.

[@007fatmal]

I’ve done this with hash browns but grated my left over baked potatoes. Well actually I always make extra baked potatoes so I can have hash browns the next day! I’ll have to try adding the onion next time.

[@bluedrummajor2876]

Hash browns were originally made from leftover potatoes. Asians turned leftover rice from dinner into fried rice the next morning. Europeans turned leftover potatoes into fried potatoes the next morning.

[@KerriKay64]

I find if you bake the potato and then grate that it makes a much better hasbrown as opposed to grating raw potatoes.

[@kimthames2531]

you are my inspiration

[@mdubore]

Love the hash browns. That song is killing me though.

[@johnshuttleworth983]

I use dripping to cook the potato’s

[@annek1226]

All I can say young man, as one Jersey resident to another, you have eaten at the wrong diners! I almost fell over at your comments! Point 2, I have watched you from the beginning and have no clue how I missed this one!!

[@richardfabrizio8998]

You’re a culinary champion

[@NigelDeForrest-Pearce-cv6ek]

Brilliant!!!!

[@nigel8499]

Nice one Steve! Hash browns (the frozen ones) have become a part of our 'Full English breakfast' as 'baked beans' did in the 70s / early 80s. Ask some younger Brits and they will say "it's not a Full English without hash browns" peace and love from UK.

[@NOTANOTHERCOOKINGSHOW]

To me, hash browns are the star of breakfast! Thanks for watching Nigel!

[@valentinagariglio2745]

Mamma mia! 😍😍😍

[@PamperedSweetTooth]

Okay I got it . . . Gentle basting of butter for picture perfect eggs. Now about the flipping of the hash browns in the pan!? 🤔 I may or may not be sweeping most of it from the floor. 😂😂 I'm an avid cook that needs flipping food in pan skills. Another great video!

[@NOTANOTHERCOOKINGSHOW]

haha!! No No, Just divide the patties into smaller pieces and flip like burgers!

[@nigel8499]

Dr. Santresa Glass I cook my fried eggs in a separate non stick frying pan, small amount of oil, on a very low heat for say 15 mins. I find this works well.

[@LifewithErns]

Great video! can't wait to try this. Now I know to strain my potatoes!!

[@NOTANOTHERCOOKINGSHOW]

Thanks bud! That's the key brother!

[@ceejstaphon8714]

Those look delicious I'm going to try and make it like you :)

[@taylorprobets4661]

this looks so lush, 10/10

[@NOTANOTHERCOOKINGSHOW]

Thanks man!

[@ellengoodman6289]

As an Idaho guy, the easiest way to make hash browns is to bake/boil/nuke your potatoes 2/3 done, not fully cooked, and put them in the fridge overnight or at least a couple of hours. The next morning or a couple of hours later when cooled, shred them and cook. No starch or browning to worry about with this method. Just takes a little pre-planning. Try it...….

[@NOTANOTHERCOOKINGSHOW]

That makes a lot of sense. Sorta like fries. Thanks for sharing. This method gets around it by almost layering crunch. It’s definitly not traditional, but I find it to have a lot of flavor. Maybe I’ll do like a potato cake in that style

[@EagleBeagl3]

those are kinda like Latkes right?

[@siddharthdave4379]

great content!

[@celmhelvlog4395]

Perfect really welldone sir love it. this is Archie vlog

[@barackhussainobama7336]

How'd you manage to flip your hash browns multiple times?? I tried to this one time and threw it over my shoulder

[@NOTANOTHERCOOKINGSHOW]

Practice and as a result of that, confidence. But you don't have to flip. You can divide into smaller segments and then use a spatula to flip them individually.

[@JPBBQ]

I want some breakfast for lunch now

[@NOTANOTHERCOOKINGSHOW]

Haha! I won’t tell! 🤫

[@TokyoBlue587]

It's called brunch

[@albindoesgames2334]

Love your content man!!!

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend!! Much love

[@LassesFoodAndBarbecue]

Great recipe. I have yet to make hashbrowns. Just never get around to it.... Congrats on 1500. You will be at 2 k before soon :)

[@NOTANOTHERCOOKINGSHOW]

Thank you buddy!! Appreciate it!

[@robleigh461]

Great, great song choice--really paired well with the period diner theme, conjuring up images of stainless steel, Formica and vinyl. It's also the song I sing when I want to irritate my wife with an ear worm!

[@19Ter67]

OMG! That is making me hungry! 😋

[@NOTANOTHERCOOKINGSHOW]

Gotta go eat something, Terri!

[@chris.riediger]

Dude yes, those potatoes look ridiculous. I gotta start straining that starch out. Thanks brother!

[@NOTANOTHERCOOKINGSHOW]

Anytime my friend! What I’m here for!! Let me know how they come out!

[@lafinitryder]

I’m from the Cleveland area, we pretty much like any team that beats the Steelers 😂 Another great video!! Now I’m hungry!

[@NOTANOTHERCOOKINGSHOW]

We'll take care of them for you this year...hopefully 😬🙈

[@rhec_junior_9122]

Great editing

[@NOTANOTHERCOOKINGSHOW]

Thanks so much Kyle!

[@RoundhouseRanchBBQ]

Don't like runny eggs, but you made em look delicious!

[@NOTANOTHERCOOKINGSHOW]

haha, thank you my friend!

[@trublgrl]

This is a real cooking conundrum. The Hash Browns take like 40 minutes, but the eggs take like, three. This is my hell.

[@nysavvy9241]

Go Giants...Yea...I can flip those potatoes.

[@taylorcb77]

*TRY* to do the same thing with the onion...THROUGH THE TEARS!!! MWAHAHAHAHA!!!

[@djcrow19]

This was perfect! I’ve never cooked them shredded/grated because I wasn’t sure if I should squeeze them in a towel or let them drain in a sieve or what. Thanks for this. I’m on the way to ur house w some Tabasco for ur leftovers. 😜😜😜

[@NOTANOTHERCOOKINGSHOW]

Hot sauce on eggs is one of my favorites!

[@djcrow19]

YES! I cannot eat eggs without Tabasco. 🌶

[@EverydayBBQ]

Looked nice bro. Especially the hash browns.

[@NOTANOTHERCOOKINGSHOW]

Thanks Mike! Love me some good potatoes!

[@rickilynnwolfe8357]

Delish tks Steve

[@NOTANOTHERCOOKINGSHOW]

Very welcome!

[@TipsyWok]

Oh my god are you like from New York or something

[@NOTANOTHERCOOKINGSHOW]

forgetaboutit

[@TipsyWok]

I'M WAAALKIN HEA

[@NOTANOTHERCOOKINGSHOW]

😂That hasn't been said in NY in about 40 years

[@ChiKeytatiOon]

I would've stopped there.

[@NancyRemling]

🌷🌷🌷

[@ks9424]

Burnt hash..egg looks ok

[@PeterandYen]

Ooooo man these eggs and hash browns look ridiculous. You are a food aritst!

[@NOTANOTHERCOOKINGSHOW]

Thank you so much!

[@kylecoursey]

Food looks good. Music got a little annoying. HTTR

[@glitchyrhythm6749]

I love it when A lifelong rich suburban person (or city) makes a KZbin channel and tells his audience “diners are mostly dirty and flavorless, let me show you how it’s done.” Lol

[@fitta74]

Waffle house is my favorite when it comes to perfect hashbrowns!

[@upperdarby4455]

Once in awhile you should show how you sanitize your cutting board.

[@Paul-ie1xp]

I scrub my wooden well, and then rub Vinegar into it.

[@NOTANOTHERCOOKINGSHOW]

Soap and hot water then wipe it dry immediately. I don’t do it properly though. I’m washing the board 4-5 times in each video so everything looks nice. I’m giving one away soon so I’ll show how to donit

[@TokyoBlue587]

@@NOTANOTHERCOOKINGSHOW awesome, I'd love to win one of those cutting boards!

[@chriszeleny5216]

hat

[@Puhblish38]

Anybody ever say you look like Sydney Crosby??

[@NOTANOTHERCOOKINGSHOW]

Haha yea, also get Andy samberg and some baseball player but may favorite is Jon snow

[@Puhblish38]

NOT ANOTHER COOKING SHOW that is great! 😂 all of those names work and it’s just uncanny lol

[@derrickgarcia2537]

GO RAMS

[@NorthTexasBBQAddicts]

nice! Get me a tall glass of milk and im happy #WEDEMBOYZ

[@NOTANOTHERCOOKINGSHOW]

Does a body good my friend!🤪

[@anthonydale3394]

Nobody knows how to make hash browns. They always remove the starch. Big NO

[@David-go4ot]

ugh...grating an onion...kill me now

[@kleptosepto1848]

Can you slow it down next time? Moving way too fast. Keep having to pause.