This Brunch Dish is Ridiculously Easy & Cheap

[@1998TDM]

I hope I'm not the only old, classically trained chef who is humbled by the consideration and detail you bring to your cooking. Not a movement wasted, total ownership of the process. Brilliant

[@applejacks8160]

30 years in the kitchen and I appreciate every second I just watched.

[@RP-ue9wy]

You guys need a room??

[@davidbrown-hf3ti]

@@RP-ue9wy😂

[@1998TDM]

@@RP-ue9wy Shhhhhh!

[@seantaylor2046]

@@RP-ue9wy hahahaha!

[@TheBridge77]

I worked as a chef in Germany for a long time and made tons of rösti but this variation blows my mind .Awesome

[@tilerman]

My mum was german and we were brought up on these and us kids used to line up at the stove while mum made them in 4 different pans! And our favourite was Spaetzle with a rich homemade meat sauce. Best food ever.

[@khaelamensha3624]

I am French and done 2 last weekend. I must admit I like mixing the onion with the potatoes so you have different colors on the rôsti but obviously must watch carefully during the cooking to avoid burning the onions. For fat, I used a mix, oil, butter and pig fat

[@tl2402]

@@khaelamensha3624 agreed, pig fat brings rơ̶̷̷̷̴̴̷̴̴̸̶̴̴̴̵̷̶̶̵̶̶̷̴̶̸̷̸̸̷̸̵̵̡̨̨̧̢̧̡̢̧̡̡̨̨̨̧̧̡̨̨̨̢̨̡̢̧̨̡̨̡̢̨̛̛̛̮̠̤̰̞̣̥̗̖̳͔̰̭̗͙͚̜͕̯̭̘̺̩͔̪͍͇͎͍̫̰̗̖͔͕̹̤̼̱̫̞̪̟̲͇̗̱̬̗̤͙̺͕͓̗̬̗̥̫̟̪̣̩̜̣̗̭̥̘͍̺̠̲̤̮̳͖͈͇̺̲̦̙̻͎͙̝̺͖̤̹̘̭̥̝̤̤͈̜͕̖̜̣͎͉̫͎͙̻̣̯̰̟̭͙̱̬̯̭̤̩̫̥͉̟̦̙̲̺̬͇͓͕͈̫̞̠̭̙̖̺̳̜̹͓̠͕̜̞̩͔͚̮̫̤̦͔͖̝̣̘͉̺̘̗̲̥̻̮̩̖̝̘̝̘̫͙̞̞̞̹͓̦͔̤̦̦̥͈̻̣̩̗̞̳̼̞̻̜͔̹̪͔̗͍̜̖͉̺̣̰͖̠̦̹̜̻̳͔̰̠̥̤̜̗͚̹̬͇͓̪͍͕͍͔̣̘͇͍̠͉̺͉̱̯͕̙̬͎̫̯͙̲̻̪̥̲̭̝͍̤̤̈̉̍́̍͂͗̍́̆͋̒̈́̒̉̏́̎͊̒̉͊̓̀̆̄̾̾̊̐̏͌̍̀́͊͋̎̀͛͐͆̅̌̍͆̄̈̿̏͋̈́̀͆͋̂̎̐̏̋̈́̓͗͊̈́̍́̀͒̍̃̊̐̀̓̌̈́̃̃͆͂̏̆́̇͆̅̽͆̔̀̎̽̀̿̉͒͒̌̓̍̀̅̿͂͒͊̋͒̀̎̍͐̆̿͆͋̂̈̄̑͐́̓̈͑͑̒̎̈́̄̓͊̄́͂̽̌̍̔͛̊́͌̔͛̐͐̈́̃̐́͒̉̓̃͌̉̇̅͂͊̈̈̈́̔̈́͒͋̃̅́͗͆̉͋̑̏̈́̈́́̈́̏́̌͊̈́̄̈́̂͛̽͆̋̇͒͛̌̋̓̀͊̎̅̑͗̓͐̉̒̾̈̈̓̈́̄̅̅͐̽̔̓͗͒͌̋̆̓̉̓̊̋̓̍͐͋̉͘̚̚̕͘̚͘̕͘͘̚̚̚͘͘͘̕͘̚͜͜͜͜͜͜͜͜͜͜͜͝͝͠͝͠͝͝͠͝͝͝͝͠͠͝͝͠͝͝͠͠͝ͅͅͅͅͅͅͅsti to the next level!

[@leung9401]

Looks interesting…. Here in Switzerland we usually parboil the potatoes in their skins until they’re almost done and let them cool overnight in the fridge. The next day we peel them right before grating. I guess your method results in a crispier outside. However, parboiling saves you the whole process of squeezing out the water. Clarified butter or pork fat are the most widely used fats for this dish in Switzerland. Classic Rösti is just potatoes and nothing else. You made a Zwiebelrösti; if you add bacon in lardons, you have a Berner Rösti.

[@robertcatuara5118]

Why not par bake them? That would be even less water. Thanks

[@josephpalasz5226]

@@robertcatuara5118 very similar to j. kenji lopez's hash browns where he microwaves them for 30 seconds before doing the towel trick.

[@Philares66]

Unbelievable. Watching all your videos made me believe I can cook like this at home, and I can’t believe that it actually worked 85% of the time!

[@BobG127]

What I appreciate the most about this video is the chef's concentration on execution. No matter how great a recipe, it is paying attention to the basics of cooking that separate a great dish from a lesser one. People will have different ideas about what version of a dish is best, but I suspect these opinions were influenced greatly by the skills and dedication of the cooks. I have never made rösti in my decades of cooking. Unfortunately, this carb-laden dish is something I shouldn't eat. That said, it looks delicious and I just might make it when I can share it with someone. As for sharing, thank you, chef, for doing so not only with your recipe, but spending just enough time on explaining the process to ensure success.

[@mitchbailey1578]

dude, these Fallow videos have been absolutely wild. you boys are badass

[@JorgeGafo-k4g]

😅

[@mikeflorence8655]

Hi Man, it's Mike Florence. YO, Jack & Will are definitely badass, but I prefer to spell with a capital B as in Badass, that's because they're f*****g capital A !!! See Ya, Mike.

[@yoshigg]

100% these are the best cooking videos in awhile

[@eugenegreenin1903]

I spent over 12 years cooking on the line in different restaurants and this is quite impressive execution of an amazing looking dish with a lot of possibilities. A tip of the hat to you Chef!

[@SoSo-li6dn]

What I like about this channel is it almost feels like its not made for me; but made for the chefs and the staff; the POV camera; the lack of over editing. The burger challenge felt like it was a research project the same with the other burger video I watched. I know you guys probably want to go viral; and hit that million subs for the sake of customer adoption; but I feel like the training, experiment and just documenting a detailed wiki for yourselves is why the core audience stays and watches all the way through; egg temperatures and all.

[@alvaf4116]

I know the first thing I'll do if I ever go to London is go to this place and order the whole fucking menu. It's amazing that they share there secrets: it's just absolute dedication to their craft. Congrats from Argentina

[@couchcamperTM]

never would I eat there. he admitted to using a microwave.

[@galileo6554]

@@couchcamperTM that’s a bit silly and ignorant, innit?

[@couchcamperTM]

@@galileo6554 ever checked their prices?

[@galileo6554]

@@couchcamperTM im not sure what prices have to do with the efficient and proper application of a kitchen appliance

[@couchcamperTM]

@@galileo6554 I don't just pay for the food and service. I pay for culture. Maybe you are not familiar with that concept. "dedication to their craft" 101 ;-) If I want to eat MW food I eat at my Ex or a chinese take away.

[@Lunatix246]

This is one of my favourite KZbin channels. You guys have a done a great thing here and it's the greatest form of advertisement, too.

[@BenjiMordino]

I cook Rosti regularly at home, already following all your advised techniques. Always a true joy. Not that mine ever look so effing good as this beautiful cake of crispy on the outside, pillowy on the inside, potato.

[@jaymorris3468]

Use a vice with wooden boards if your making a lot of rosti, just a thought, that looks amazing.

[@nomadicroadrat]

The amount of time to make cooking seem so easy is extraordinary.

[@Hall0nberga]

Love it!!! We have a similar potato dish here in Sweden with the exception that the grated and starch pressed potato is cooked in a frying pan in 2x pancake thickness golden brown on bot sides(called a Råraka), and then garnished with Swedish "löjrom"(Bleak roe or eaven called Kalix Caviar) sour cream, finely diced red onionsn dill and a lemon wedge. As a chef I love your content and the true "kitchenlike" essence youv'e captured in your series of clips! Much love from a Swedish Chef!

[@viktormartinsson9964]

I make this almost every Sunday for me and the girlfriend. Best brunch. I grate some Västerbotten cheese in there as well for added richness and flavor.

[@khaelamensha3624]

In Alsace, starch egg and parlsey are used too.

[@Aeldaed]

To be fair here in Switzerland it’s also 1-2cm thick, that is definitely the thickest Rösti I have ever seen hahahaha. But will definitely give a try to this recipe

[@Fishster]

Imho thinner is preferable. As a lover of the crispy bit (who isn’t? You’d just have boiled potato otherwise). Thinner has a better crispy to non crispy ratio.

[@marksimpson2321]

I know theyre pro chefs on this channel but Im still amazed at how easy and how simple and how delicious their dishes look. This looks absolutely fantastic and just requires butter potatoes eggs chives salt and pepper! Ty , Fallow.😂😅❤😊

[@uk_prepper6775]

and onion

[@paulvenn4447]

Love to see the brunch recipes and the brunch service videos. For so long chefs like Bourdain and co would loathe brunch service, but you guys seem mad keen on it which is awesome for us viewers!

[@eohara2360]

Hey Bourdain was one of us He typified everything that was right or wrong about the personality of a chef no one else was able to do that These 2 guys from Fallow are the same - if you worked a line for a living you would see that just saying RIP Anthony !

[@trombonetortoise3406]

So… 1 kg potatoes, 1 kg butter, half an onion, two XXL eggs :) love it!

[@Pithead]

It's better with a kilo of eggs.

[@sarkybugger5009]

@@Pithead And a pack of salt, for the potatoes...

[@DuncanMcintyre-jk3qb]

Tbh when I worked in Switzerland we par-boiled our potatoes the day before and dried them overnight in the walk-in fridge then grated them then made our Rostis

[@Johnaubreyduncan]

Your method is the correct way to do it, when the Rosti. Is that thick. If you don’t par cook the spuds in their skins, the rosti will not cook properly in the middle. This rosti does does not look right. My Swiss grandfatherwill be turning in his grave.

[@DuncanMcintyre-jk3qb]

@ thank you for replying I remember my time in graubunden with great fondness

[@IDuBStepSZ]

how long would you parboil them for?

[@Johnaubreyduncan]

@@IDuBStepSZ just enough so they are almost completely cooked, but not quite all the way through. Don’t grate them till they are cold. You don’t need to squeeze the water out. The rosti will be crispy on the outside, soft and moist in middle. Only use raw spuds if your rosti is going to be very thin.

[@IDuBStepSZ]

@Johnaubreyduncan Thanks for taking the time to reply! I guess I was wondering if the potatoes were going to be able to hold their shape if you grate them after cooking them the whole way through.

[@Abefroman-lq3md]

Bloody Good channel. Salutations from Belfast Northern Ireland 🇬🇧

[@Chilleyyyyy]

never seen such a fat Rösti 🤯thanks for sharing the amazing dishes guys. always some nice ideas for the next cooking sessions 🤝

[@kopiOkosong]

For someone who doesn't like cooking even I want to get to the kitchen to try them ! Great videos, nothing elaborate, just straight to the point.

[@winstonsmith5493]

thats one MASSIVE rösti! 45min and 4,5 Kilogramm butter later.. "could have gone a little less potato" :D iam a big fan from austria. i will visit your lovely restaurant in the beginning of february, keep up the good work.

[@clayjerry]

I just found this channel less than a week ago and I absolutely love it.

[@bubblehulk7647]

Wow, never heard the butter trick before. Also my goodness…potatoes and onions slow fried in butter…topped with a butter poached egg and chives. That’s perfection.

[@GreatDayEveryone]

I love onions but adding gruyere is brilliant!

[@1goodmann]

Thank you! Awesome! I know what I have having for brunch this weekend!!! cheers

[@NikkisNosh]

One word: Wonderful

[@DeSousm]

Man... I literally cannot wait to come to Fallow for my birthday in Jan!

[@amcconnell6730]

I've done this, but with ham and cheese in the middle, instead of onion. :)

[@netwatcherer]

lol that oulo cloth has seen better days I think I can smell the grease on it from here lol

[@iokarus]

I had to scroll far too far to find this comment. It's the grubbiest looking tea towel I've ever seen used for cooking!

[@TheBarbecueChannel_UK]

@@iokarussame I was wondering why I’m the only one that thinks this 😂 love the simple recipe but that cloth done things to my senses

[@HardTimesUK]

Looking forward to this one. Love me some brunch!

[@Chadswonderfulwalkingtours]

Watching from Mackinac Island Michigan

[@mosesjurassic3686]

Looks great, and his flipping skills are amazing! Eating this behemoth for breakfast? No way! 😁

[@JohnGauld]

There is a kitchen device to squeeze whatever. I bought it as an orange squeezer but it was as good as as sold. Other things work better. But it’s great for squeezing fresh grated coconut milk. It works as a lever with a cage to hold your goods. I also own a great coconut grater a child could use.

[@Pithead]

Potato ricer?

[@noname-p2f2q]

Amazing. I’m going to try to make a mini version for 2.

[@tompoynton]

I’d squeeze out those grated potatoes in batches to maximise dryness as the ones in the middle are going to retain more water

[@eohara2360]

We used to do a “potato pie” identical to that back in the day Anyone else remember those heady days of California cuisine in LA back in the 80’s- arguably at that time the food capital of the world - fun times indeed

[@Messy_Marv]

Looks delicious!! 😊

[@rob-oe4wr]

2 pans, the same size, makes it easy when turning the rosti.

[@Szajbulec]

no bullshit, explained, perfect execution

[@loraleiffxi]

I've used a potato ricer to squeeze the water out of the potatoes. Works really well. Plus, all my dish towels smell like detergent, and I don't want that transferring to the potatoes.

[@equinoxproject2284]

Pro tip: lay the potato out in a thin layer on the cloth and then from the short end roll it up and then wrong it out like a dish cloth.

[@NigelDeForrest-Pearce-cv6ek]

Brilliant!!!

[@YouTubePhilosopher]

I first read about poaching your eggs in butter in White Heat and have done it ever since

[@5pastseven]

As a Swiss: This truly is some kick-ass Roesti 😎

[@brucewatt1032]

That’s the Mother of all Rostis - it looks delicious 👌

[@deeperest]

Your heat control is beyond what most home chefs can achieve. You never mention the changes, but I see 500-2000 degrees on that hob!

[@awinbisa]

Something tells me it doesn’t go up to 2000C ! The cast iron pan would melt.

[@dennyawright21]

He makes it look so easy...Good Grief. LOL. I am going to try and do this. Less potatoes though

[@mcm4981]

Will be trying this... thanks for the vids. Looks delicious

[@Keegsx]

Wrap the end of the tea towel around a wooden spoon, it gives you more leverage to twist.

[@ScottRogersAtl]

Home cook… turned out fantastic. Now… how long per side?

[@ronl7131]

Yummmmmie. Crunchy fun

[@fereracarera]

Amazing!

[@mikeflorence8655]

Hi Jack, it's Mike the seafood chef down in Kent. Many thanks indeed for yet another great recipe and video. BEST EVER POTATO ROSTI RECIPE ON KZbin. And this is a learning curve for cooking Hash Browns and using Clarified Butter. Thank you sooooo much for sharing your culinary knowledge and expertise yet again. Long may you run Bro. Cheers, Mike.

[@AlienMidget123]

🤡

[@mikeflorence8655]

@@AlienMidget123 Hi Man, it's Mike Florence and thanks for your reply. I'm a massive fan of Jack & Will at Fallow. No photoshop kitchen with a girl heavily made up and her tits falling into her frying pan. No, what we get is the real deal in a top restaurant kitchen with highest level culinary explanation and demo. Hope you doin' well Bro. See ya, Mike.

[@Mateuszyk]

🤡

[@mikeflorence8655]

@@Mateuszyk Hi Man, it's Mike and thanks for your comment. Hope you doin' well Bro and have a great Christmas. See ya, Mike.

[@spudroots6786]

Hey Mike, it's Mike here from the Chinese restaurant in Kent. Thanks for sharing your knowledge and comments with us, hope you're doing well bro and have a good Christmas

[@BlackJesus8463]

Like the Spanish tortilla! 😘👌

[@victorb5]

Tried this before with sub-par results, and loved watching this video. Finally clicked. As usual, the answer is don't be stingy with the fat. So many other recipes online try to do the "right" thing and would recommend something like 1 tbsp of fat for a recipe like this. Cheers for another great one!

[@overseastom]

The answer for more deliciousness is seemingly, unfortunately, often just more fat, salt, and/or sugar. 3:57 in when he says "just add a little more butter"...then proceeds to pour in literally 1.5 cups worth :P

[@feralkid1879]

I do this about 3 times a week. Fry my bacon in a 12" cast iron while I grate the tates. No butter, just the bacon grease. And I don't bother with all that squeezing the tates dry. I just mix in a heaped tablespoon of flour, some salt and pepper. Turns out crisp crust soft center just like this, but with a bacon essence.

[@Stupoider]

God I love this channel

[@Matthew-y2y2k]

Well keen to give it a go Gonna need to buy a cast iron first but worth it still

[@pTang67]

Ive been to Rostii in the south of France and this is exactly how they made it

[@AnjelLee-f8c]

Every time I watch you, you are cooking potatoes. 🥔

[@franky.378]

Whao i wanna try making this asap now, thanks chef

[@TWFydGlu]

Put the potato cloth in a potato ricer and press.

[@tewaewae]

excellent teacher. thanks

[@Joe-fn9mi]

Ate there last night... ordered a few things from the starters. The cabbage was insane, but the mushroom pate - HOLY F*CK. That was something special. Everyone needs to try it

[@nickzalan4762]

If I ever make it across the pond this is a place I'd love to experience

[@Spikypotato.]

As a non brit, I love Jacks accent even thou I get every third word switched out to something completly else in my hearing department🧠😁😂😂

[@cikliks]

One question, if you wanna draw out more moisture, wouldn't it be better to salt the potatoes first it will initially draw out moisture then absorb back in and then you squeeze. or will it rupture the cells too much and cause them to mash together?

[@roymakay3747]

Totally see myself cooking this tomorrow but will replace the onion inside with a roll of Brie 👌. Thanks for the recipe Chef!

[@jannikzeuthen6675]

Saw another gourmet recipe,where they boiled the potatoes 10 minutes to pressure the water out, then chilldd before grating. Almost no water left. Works well, too :-)

[@WhoStoleMyAlias]

I've been doing that too for some time now as I often ended up with pretty much raw potato in the middle. Bonus feature, the grated parboiled potato is sticky so you can easily form patties without the need for cooking rings.

[@padders1068]

Yes Chef, looks amazingly delicious! 🙂😋😋😎❤

[@lovepandora6550]

Would loved to have seen more detail on the flipping (at 5:24)

[@aidanodwyer3092]

I'd say a fruit press or cheesemaking press would be great to get the water out

[@ncc1709]

Im curious if a juicer would work for doing this, it separate's out the water and leaves dry pulp

[@Pithead]

A press type juicer? I use a potato ricer to squeeze the water out. It does an excellent job and very easy on the hands.

[@ncc1709]

@@Pithead the sort used for making carrot/beet juice drinks, they are like a grater centrifuge that pushes the meat out dry

[@Pithead]

@@ncc1709 I doubt the grater-centrifuge type would achieve the same result. That would be similar to blitzing potatoes with a stick blender and drip drying in sieve. Like making raw potato cakes.

[@aelxxxx]

Looks fantastic

[@dannyboyNS752]

Feed 2 people with that. Jesus,I am a huge dude but i respect your appetite!

[@oldDan-l1c]

in my kitchen we'd throw the potatoes and towel into a ricer, bone dry mate

[@AndyLevy1]

IN Israel we call this a Kugel - and it is a stapel that is made millions of times every week - often made for Shabbat mornings after prayers, as part of a larger community food event .

[@Tvaikah]

Chef Jack standing next to a Robot Coupe: 'We just don't have a box grater.' That is simply silly.

[@cb01ttr]

Feed 2 hungry people or one incredibly greedy individual, such as me! The rosti looks insane chef!

[@johnduncan5117]

Awesome 👍👍

[@ninjalectualx]

This is actually insane, how would you even think to cook something twice as tall as the pan 🤯

[@mickvk]

Early when chef said "onions in the middle instead of stirred together because they caramelize at a different rate," I didn't quite believe it. Then at 6:25 you can see a couple slivers of onion that got through and burned... He's absolutely right.

[@moumouchilo811]

To dry your potatoes just use the classic salad spinner.

[@helpyourcattodrive]

I’m starving now!

[@HardTimesUK]

Is that on the breakfast / brunch menu. If so, I’m there! (Again)

[@thesuit4820]

Relatedly, and often.

[@KarenRichardson-ih5ql]

Would sure love a bit more of a recipe. At least how much of each ingredient. It's fantastic to see it done but definitely would like more of a recipe either in comments or a link to it somewhere

[@Dreyno]

The best way to squeeze the water out of a grated potato is with a potato ricer. Pile it in, squeeze the crap out of it and it comes out properly dry. Plus you can pour some boiling water over it and it’s clean so no damp tea towel.

[@KevinStevens-kevdog]

If you have a potato ricer, they are amazing at squeezing the water out.

[@MarcusHalverstram]

The mud soup and charcoal arugula are outrageous here

[@Hopsnbarley]

That looks freakin delicious \m/

[@TimothyNH]

Great video, and content as always. I suppose it is nit-picking, but this is technically Pommes Darphin (with onions added - which I am sure has a name- Pommes Darphin Soubise or something). A rosti is generally made with boiled potatoes left in the fridge overnight and then grated and fried in the clarified butter. 🙂

[@samgrainger1554]

Would clarified butter or browned clarified butter/ghee be preferable?

[@mikeplatts2603]

My God, that looked tasty.

[@builderxx]

I use a potato ricer to get the moistir put of my gtated potatoes works swimmingly

[@thomasjkeep]

So cute at 2:30 where he just felt the need to say that chef Murry is his best friend

[@georgehelliar]

Would it work to salt the potatoes in advance to help draw the water out? (Dégorge-ing them)

[@ian3314]

Man, you guys are killing it! So happy to see you successful. Wonderful video.

[@garyherbert319]

We saw you hovering Will 😁

[@AP-rz7ow]

What sort of pan is it best to use for this buttery fried dish!

[@samgrainger1554]

If the rosti is a regular consider a small cider press?