We TESTED 28 Different Ways to Make CRISPY Hash Browns - Hashbrowns for Beginners 101

[@TheFlatTopKing]

Grab our Seasonings here....theflattopking.com/

[@strykerentllc]

Bro, as a former griddle jockey at a greasy spoon as a young tough, the BEST way to get crispy flavor packed taters is to boil them (Burbank Russets) the day prior, peel them when hot, put them in the cooler (or in the home dude's case, the fridge) & the next morning grate them before hitting the griddle (flat top) with clarified butter. Lay them on and let them caramelize. Flip once, and serve.

[@frankierocca8127]

Yes, had a chef tell me that. Works great.

[@djdickey]

This is the best way to do production hash. For that store bought taste at home. Grate the raw potato, wash to remove starch, pat dry, soak in sugar water over night, rinse again, pat dry again, and fry with butter at about 350F. What I do, grate the potato, fry it right away with nothing but butter. Keep the grill temperature low so you don't smoke the butter. In fact I spread the potatoes all the way across the griddle using the spatula to cut and turn over sections at a time. I know it's time to flip if the entire thing moves like a unit.

[@bovinejonie3745]

Boil them how long?

[@strykerentllc]

@@bovinejonie3745 Until they're fork tender. Poke with a fork to check. Over-boiling and they'll just fall apart in the water. Don't overcook them.

[@repentnow1720]

Yep - That is EXACTLY how my local coney island cook told me he did it !!!!

[@nunsandorphans]

Her chuckle/snicker while he's showing off spatula is priceless.

[@lhartwig2354]

He said “we all only have so many inches to work with” and that’s when she snickered

[@jamescole6846]

I caught that too and made me snicker as well.

[@marksalsbery9826]

😂

[@North_ofthe_GoldenRD]

I couldn’t tell if it was a chuckle or a sneeze. 😂

[@WECORBINJR]

@@North_ofthe_GoldenRD but it wasn't a gag......LOL

[@JohnToddTheOriginal]

I use a salad spinner to dry mine. Works real good and doesn't consume paper towels or dirty up towels.

[@TheFlatTopKing]

out of all the testing..thats something I never thought of...thank you...

[@vinceedwards142]

I use one to and it works great.

[@nighthawk_predator1877]

Great idea!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks!!!!!!!!!!!!!!!!!!!

[@j777]

I was wondering about that, thanks for having the answer

[@shannonlawhorn1674]

Salad spinner is the way to go. Always use one when I do hash browns. Grate directly into the spinner, fill with water to rinse, use the basket as the strainer and of course spin feverishly to dry.

[@anilloyd2703]

As an experienced cook, lets first note that originally restraurant's Hash Brown's were product from evening's grated Baked Potatoes, so restaurant's Hash Browns of course would be both fluffy and crisp on griddle. Also note, restraurants wouldn't allow such labor intensive workings in their breakfast kitchens, as entrees required performance using only economical & fast meal products/methods. Good news is one can duplicate the classic restraurant fluffy/crisp Hash Brown produced from the Baked Potato at home by microwaving, washed/naked potato til they fluff (8-10 minutes for 2-3 potatoes) while you get out other foods/utinsels. Then grate this baked potato at same time start bacon or sausage patty's on medium high griddle with veg oil or lard with some butter in and some salt and pepper. (if using lards/butter remember to turn down heat as they will get darker faster) Now that we got the fluffy starch with crispy outsides type of Hash Browns, if you really desire Great tasting Hash Browns as well as fluffy/crispy, then add some diced onion in the griddling process. One can even add a few diced bell peppers and if any garlic is desired, put it in just before serving but note...use garlic judiciously as it can mask over the potato-ey flavor as its the onion that increases the potato-ey flavor. And if one wants award winning color and taste/texture, I often dispatch with Hash Browns idea and instead griddle cottage cut microwave baked potatoes and summer squash chunks with onions, some salt and butter as it not only tastes great next to eggs, but cuts down on starch belly with good vitamins and it looks more appealing with brown and yellow chunks next to eggs and bacon. But trust me, all good hash browns or cottage chunked potatoes start with a fluffy baked potato and this is easy to obtain in 8-13 minutes with a washed, naked potatoes in microwave before starting anything else (its also easier going through the grater as well) :) Thanks for bringing to our attention as many struggle with why their hash browns are oily and wet, instead of fluffy and crispy.

[@lincolnprojectnemesis3253]

The "missus" and I have gone round and round about hash browns. She is of the same opinion as you with baked taters to make the hash browns from. Me, didn't see the fuss. Did I mention I can't boil water and my wife is an outstanding cook? I haven't surrendered vocally yet, but this morning's hash browns were fresh from the microwave. That'll learn her.

[@reminaya]

I got a job at Sambo’s in SoCal when I was 15. I was the youngest cook in the organization. The guy teaching me was more than patient with my incompetent butt, but one thing I remember was he’d throw the hashbrowns down, and pour a nearly full ladle of oil directly over the top. Seemed like too much, but it appeared to come out great. I lasted about 4 or 5 months. At 64, I think I still have PTSD from that job. Real fry cooks are absolute poetry in motion. Huge respect, Neil.

[@TheFlatTopKing]

haahhah thats awesome...down memory lane for sure

[@RobbinsJoe]

Great video Boss, love me some Taters, and I don't care how they are made. But hash browns are a true favorite. Taters build table muscle, you know, that muscle that hangs out over your belt. Some call it flab, I prefer to call it table muscle.

[@reminaya]

@@TheFlatTopKing we found your pancake recipe friggin amazing. Neighbor benefits from it!! Thanks for your hard work putting these videos out.

[@TheFlatTopKing]

@@reminaya 🫵👊😳👊

[@irishgrl]

Sambos! I remember when it was Little Black Sambos! And the murals all over the walls with the Tiger & the boy!

[@stevendrake6831]

Tasted a lot of hash browns and potatoes being from Idaho. Tastes definitely vary for sure. I still prefer the HBs with more starch and crunchier golden texture. Great video! That was so generous of you to take the time to make it and share it with us.

[@mtheoryx83]

"you only have X amount of inches to work with, we all have that problem" followed by the camera operator's almost spit-take... Priceless

[@joemeli1605]

Yup she knows all about whats to work with lol

[@BangStickky]

Sublime yet poignant

[@JoshuaWilley]

You guys are a blessing when it comes to researching more into cooking on my flat top. It was YOU who inspired me to go out and buy a 30 inch Weber Slate griddle a few months ago. Very happy with it so far. Thanks for all you do and I look forward to learning more from yall!

[@natetallman]

I love shredded hash browns and have only recently, finally perfected my hash browns, so watching 20 minutes of hash brown demonstration and experimentation is a nice end to the day

[@TheFlatTopKing]

Hey I appreciate that…

[@benm9193]

and... how do you make your "perfected" hash browns?

[@natetallman]

@@benm9193 oil, heat, salt, pepper, time.

[@terryrobinson1416]

Her giggle about the spatula size was awesome! and if they're not crispy I add chipped beef gravy on mine!

[@TheFlatTopKing]

Love a good chipped gravy

[@kyleo1236]

I ran to the comments when I heard her crack😂

[@CoachZed]

oh, it was spatula size she was giggling at

[@seanmalloy7249]

Hmmm... I'm going to have to try country sausage gravy over a big batch of hash browns as an alternative to biscuits...

[@calvincheney7405]

@ 63 years this video & the comments or should I say competence revealed in the threads have finally set out objectives that will allow my hash browns to no longer suck. Gratitude~

[@nealpizza7531]

Perfect video !!!! I was looking for a fresh potato hash brown video and you nailed it !!!! I feel well enough informed to take it from here. Have a great day.....I'm off to the grater.

[@mannypuerta5086]

There was a steakhouse restaurant at the Napa, CA airport in the 70’s called Jonesy’s. One of the many specials he had was Jonesy’s Special Potatoes. Perfectly cooked hashbrowns with melted cheese on top. People used to fly/drive from everywhere to enjoy his food and personality. Sadly, he is no longer with us, but his recipe lives on. We even said hello to John Wayne during one Friday lunch…

[@TheFlatTopKing]

WOW....yeah thats awesome....memories for sure

[@Trencher900]

I grew up eating those at that place. Ha…

[@wallyschmidt77]

Went to college in Napa County in the late 60s. Jonesy's was a Sunday morning treat!

[@dasan9178]

I’m sure I had them since my dad kept his small aircraft there, but where is the recipe???

[@mannypuerta5086]

@@dasan9178 Hashbrown patty topped with American cheese. Add chopped, caramelized onions, if desired. Pretty simple.

[@raisin212k]

I used to lay out a 5 foot by 20 inch line of frozen hash on the griddle, about 2 inches high. Pour the clarified butter over the top, season, pack it all down to about 1 inch with my spatula then go off & get all my morning prep done. When I returned, they were ready to flip, so I cracked the spatula right down the middle, long ways, making two 10ninch lines of browns, then chopped spatula-width rectangles two rows deep, flipping them as I went down the line. Never had a better, crispier hashbrown. Medium temp on the lower end does the trick best.

[@jordanberry798]

Good tips, you've covered about all the mistakes I've made with hashbrowns

[@ThinkerThunker]

Bless you (sneeze at 8:58) And thanks! Great demonstration.

[@TheFlatTopKing]

Appreciate ya...cheers

[@stonerscravings]

I don’t discriminate against any hash browns. Heck, I’d eat those mistakes for you. Great teaching video

[@TheFlatTopKing]

hhahahah so would have we if that wasn’t potato 50 ahhahaha

[@shyamdevadas6099]

Appreciate the video! I personally feel that there is no such thing as bad fried potatoes, so even the batches you show as failures aren't so bad to me. HOWEVER, I personally think that all of these approaches are self-defeating and overly complicated. They are also less versatile. Some people like a thin, lace-like hashbrown that's light and super-crispy. Some prefer a thicker, denser one that is crispy on the outside and fleshier in the middle. Some even prefer something more like a potato cake. For all of them, I respectfully offer a simple approach that has worked for years. It's quick, easy, and makes the least mess. Best of all, it makes awesome hash browns! 1) Get the right grater. What you said about pushing hard on the grater was absolutely true, especially if you want a potato string instead of a potato shred. But, this is hard for some people and some graters are just lousy. Years ago, I ended up buying this PLASTIC grater made by the German company Borner Rosti. (You can find it on Amazon.) It shoots out strings that are half the thickness of a McDonald's fry. It also takes a lot less muscle. 2) Choose the right potato for your tastes. Some potatoes are softer and turn into mush. Some are firmer. All will work. I prefer Russets and red potatoes. (Mixing them is also nice.) 3) Wash and peel the potatoes. Leave on as much or as little skin as you like. (I prefer to keep a lot of skin on mine for texture and flavor.) You will NOT be washing the grated potatoes. 4) Rub a thin film of a high temp oil (like peanut or canola) on the griddle or skillet, at first. (Keep the oil close by.) Cooking spray will work, but you get a bit less browning. 5) Heat the griddle or skillet to a medium-high level. (Not too high or to the smoking point. This will cook the outside too quickly and leave the inside undercooked.) 6) Grate the potatoes DIRECTLY onto the griddle or skillet! (This is where it pays to have a good grater. The Borner allows you to cut easily grate over the cooking surface.) If you like a light, lacy, crispy hashbrown, do a thin layer and leave some air holes. If you like a denser one, grate on more. Since you haven't washed away the starch, the potato still contains the "glue" needed to hold the hash brown together. This puts you in control! (See next step.) This is also where you can grate on a second kind of potato, or add other ingredients for things like home fries. 7) You are now in CONTROL of your hash browns! DON'T touch them right away. Lower the heat to high-medium to give the inside some time to cook. Adjust, as necessary. Give them a couple of minutes to form a bit of a crust. If you like loose hash browns, scramble them a bit before they form a solid layer. If you like a more solid hash brown, don't touch it. Let it fry and form a good crust. Add more little bits of oil around the edges. (If you've left air holes, you can add it over the top.) Don't worry. The oil will wick and spread underneath. When the first side is firmed up, you can flip it. I GUARANTEE, if you don't wash the potato and you let the crust form, it will NOT break when you flip it! (Just don't create a big, thick, dense pile.) For the second side, just adjust the heat and oil, as needed to get the amount of crust you prefer. Give this a try. I think you'll like the results. Thanks again for the great video!

[@gordybishop2375]

That chuckle is worth the time spent watching video.

[@TheFlatTopKing]

hahhaha

[@tracycottrell5146]

And the break in talking because he heard it too 😀

[@patrickdix5865]

I'm pretty OCD, so this video was great! Thanks for going through all of this! I'll give it a try, but I like your Simply Potatoes recommendation, too.

[@JasonStutz]

Scattered, Smothered, Covered, Diced and Chunked is the way! Good video for a beginner like myself!

[@TheFlatTopKing]

Absolutely

[@benjaminlewis671]

Im so glad i waited till the end. I consider myself a breakfast snob, but I'm running out of ideas. I have fresh potatoes and dehydrated, im going with dehydrated today. Thanks, you have made great points.

[@olddawgdreaming5715]

Thanks Neil and Amy, you've went to great lengths to share this video about cooking hashbrowns and it is appreciated. People complicate it so much . Find your choice of what you like and stick with it. You and Amy have a little difference but you work well with each others taste buds, that's fantastic. Stay safe and keep up the great recipes and giving us different ideas. Fred.

[@TheFlatTopKing]

Thanks Fred… appreciate your time.

[@RichardWing4130]

Thank you. You guys like your hash browns basically identical to mine. Thanks for showing me all the knowledge I should ever need to finally make perfect hash browns.

[@TheFlatTopKing]

Thanks bud

[@Quinteros777]

Dude, i have no idea how u kept a serious face after her giggle about the "inches" joke! lol priceless

[@supercriticalsolid]

I busted up when she snickered. I'd have likely missed it if she hadn't. But I've rewatched it so many times now.

[@mikemull1478]

Getting ready to get my first griddle. Have been watching your videos for a time now but still need all the help I can get. Love your videos and will be watching even more now.

[@mikeds750]

Take a pair of needle nose pliers and widen the holes in the grater so it cuts the potato a little bit thicker. It makes fresh hash browns so much better

[@Honey-Sanchez]

The Blackstone 28 is ready to go complete with a fire shield set up on the fence adjacent to the griddle. (Limited space) Seasoned and wiped clean. Hash browns it is. You've been a huge help getting me to this point and I can't wait to start cooking.

[@TheFlatTopKing]

Hey thats awesome...thanks and congratulations on the new griddle...

[@DeputatKaktus]

German here. We have out very own way of doing those. We call them „Reibekuchen“ (literally probably something like „Grater Cakes“). It’s one of those dishes that you can only make in large quantities. In our family, making those is a little social occasion. My grandmother always made some for the neighbors as well who were inevitably attracted by the smell. The recipe is very simple. Serves about 8-10 but can be scaled up easily. 22lbs of potatoes 2 lbs of onions 10 eggs Salt & pepper Grate all potatoes and finely chopped onions into a container or a bucket. Takes about half an hour if at least 4-5 people take turns grating and chopping onions. This is a good opportunity for everyone to hydrate 🍺. Use a mixture of fine and coarsely grated. You want to aim for a consistency that holds together but isn’t too runny. Strain / squeeze off some of the liquid and keep it. Add the eggs and mix them in well using your hands. Fire up a frying pan and add a good amount of veg oil. You don’t want to deep fry your browns but get good coverage. Take one ladle and add it to the hot pan. Cook from both sides until dark brown. Give it a taste, then add salt and pepper to taste to your potato mix. Then get cooking! You can add some of the starchy water back in to thicken your mix if needed. Take the finished product out the pan, keep the oil topped up and put them on a rack or some paper towels to drain off excess oil. You can eat them as is, put on sugar cane syrup, sour cream, salmon or apple sauce. I like mine plain on a piece of dark bread.

[@Patrick_Gray]

Hi, have been watching a few of your Flat Top videos and like them. I have tried to cook Hash Browns but like my Home Fries much better! (1.) Cut up Russet potatoes into 1/4" to 1/2" pieces and the same with Sweet Vidalia Onions. I probably use about 20% onion. (2.) Heat up about 1 Tbsp of vegetable oil for every 2 large Russet potatoes. After the oil is hot I add all of the onions & potatoes and stir them up to get all the surfaces covered with oil. Adjust the oil if needed. (3.) Continue to cook at 350 °F, turning the Home Fries every 5 minutes until done. I usually cook breakfast and things like Home Fries in a large 16" electric frying pan because it allows temperature control and a non-stick surface. Want to cook smash burgers and steak sandwiches when camping this next year. I have had a 12" Lodge Cast Iron skillet for years but bought a 14" cast iron skillet that has just ears on both sides and fits inside my Weber Q2200 grill. I sanded the inside bottom smooth and re-seasoned it. I also bought a 12" Merten and Storck Carbon Steel skillet but it has a long handle. I bought my son-in-law and nephew each a 17" Blackstone Tabletop portable griddle for Christmas. They both cook on gas grills, hope they enjoy trying a griddle.

[@krbuys50]

I love the dehydrated hash browns that hydrate overnight in the fridge. They're convenient and very good. But I have to say that my favorite hash browns are to take left over baked potatoes from the night before and shred them with a course shredder and fry in butter or avocado oil. It's the crispiness (is that a word?) of home fries or tapas potatoes with a soft interior of the middle part of the hash brown pile. I don't peel the skin first so some of it gets grated in, but most of the skin holds together with just a touch of potato attached to it, and is left in your hand when shredding is done. You can cook them as tater skins or just microwave it a few seconds and eat it with a little butter while I wait for the hash browns to cook.

[@PopsAllgood6967]

This was a very edifying video. You answered several of the questions as to why my hash browns always turn out mushy and not crispy. I learned a lot today. Thanks

[@TheFlatTopKing]

Absolutely bud...cheers

[@drewcosgrove711]

So when I make fresh cut fries, I put the fries in a bowl with enough water to cover and I mix in a teaspoon of baking soda. This makes the inside of the fries fluffy. I have not tried that with hash browns but I think it would work well. Most store bought hash browns have a Sodium type product to preserve the color. Baking Soda is Sodium Bicarbonate. Give the grating a 5 to 10 minute soak in the Baking soda water. This will also pull a fair amount of the water out of the potato (Sodium aka salt forces the moisture out at the celluar level through osmosis. Pat dry and put on the griddle with a good amount of oil. Just like french fries. We don't fry in butter when making french fries. You need higher heat.

[@hurricaneatp]

I know this was a ton of time and effort for you to do. All I can say is thank you, I really appreciate all the time and effort you put into your videos. I always learn something new. I can’t wait to go cook some hash browns.

[@TheFlatTopKing]

You're very welcome!

[@BubbasDad]

All those tested hash browns, then you had to eat them all. Bummer.

[@SamiRemingtonStorm-ty6ro]

The camera lady LAUGHED! 😆

[@tbzrss]

This is my 1000th watch of hashbrown videos. Great content

[@dieterhohmann1713]

Hey guys I am from Germany and we fit it differently in Germany we call it Kartoffelpuffer We use potato sticks like you but we put some eggs to them and some weed for binding. Put a little salt (really little) and. 5-6 potato’s 3 eggs pinch of salt Mix all together and let it stay for a short while. In that time the potatoes lose some water, put it away with a spoon. Than take a spoon and a fork and out some of the mass into a pan and squeeze it very thin. Make it gold brown put it on a plate with some paper towel for soaking up the oil. Than put it on your plate with applesauce Oregano pour sugar on it , sounds strange but tastes amazing!!

[@spaceracer23]

I'm willing to bet "weed" means something very different in Germany. In America, we would read that as adding marijuana as a binder.

[@earthgirl369]

@@spaceracer23good idea! lol!

[@lindab2144]

These look yummy..my mouth is watering..thanks for sharing.

[@jordanstipp5459]

Here is our restaurant secret. *Use russets *Par boil potatoes until the reach and internal temp of 150 degree * Cool potatoes by running cold water on them and drain all water off. * Put in cooler until they are 40 ish degrees * Grate the potatoes and cook with ample amount of oil of your preference. * Sprinkle with salt to finish.

[@brianboe3774]

Let’s just say my thoughts don’t match community guidelines

[@NB.867.]

@@brianboe3774???? What do you mean????

[@Raul28153]

I haven't found a way to make 'em that are not gooey inside. The gooeyness is what I don't like. Closest I've come is deep fried.

[@TheAlexandr4200]

I worked as a breakfast line cook for years and this is exactly the way you do it!👍

[@Dragantraces]

Exactly! Cooking raw grated potatoes is the technique for latkes. Hash browns are boiled whole with the peel on, then cooled then shredded. What most people cook are not really hash browns. Old time Beth's Café, West Green Lake, Seattle. They were best hash browns ever!

[@jeromehahaha118]

Love these videos man, so much info I can absorb. Your work is appreciated

[@TheFlatTopKing]

I appreciate that!

[@bobbicatton]

Great video! I'll still mostly use dehydrated for the simplicity and convenience of them staying shelf stable in hot weather. I like your tip of using the spatula to gauge the pile size.👍😊

[@TheFlatTopKing]

I think dehydrated are definitely fantastic....easily my number 2

[@dgoode4]

I made the switch to cooking them in a waffle maker. Use the dehydrated boxed hashbrowns, mixed with a couple of eggs and whatever meat and veggies you like. They come out perfectly crispy and in the shape of a waffle.

[@leedoss6905]

Use clarified butter or ghee. It won't burn and has a very high smoke point. The milk solids in butter is what burns not the butter fat.

[@TheFlatTopKing]

Did you watch the video…. Hahahaha literally said that… and we tested that since I use that a lot in griddle cooking and did not make enough difference to 100 use only. Other oils held up just as well

[@johnmarengo3919]

I've done all those things you demonstrated to mess up my potatoes! Thanks for the video.

[@troywalters2867]

Try shredding and rinse in cold water until the water is clear. Blanch potatoes in boiling water for 1 minute, then dry. Once dry salt and add desired spices and fry on griddle in oil.

[@edsautter51]

I live near Cornell and have dealt with their Professors about potatoes. They grow and test potatoes for chips, fries, hash browns and on and on. You'll be amazed on the varsity's of potatoes farmed for these products. They would tell you standard potatoes at the store contain too much sugar to make good hash browns. It's changed so much to our taste today to make them from common potatoes that they taste off. Good tutorial though and will give your suggestions a try.

[@mikeb1596]

Layer them twice as think and cover them with a pan or foil. It steams the hashbrowns that dont get direct heat from the grill. Then flip and just cook the other side for a minute. Crispy top and soft middle

[@TheFlatTopKing]

We found that by steaming them they over cooked but the time the outside was nice and crispy. Just our tests though… we mentioned that idea

[@dentondallasandbeyond3460]

Thank you for doing the work for us. That was a great and clear video of how to deal with hash browns. I appreciate it.

[@TheFlatTopKing]

Ty

[@walterhorn5567]

Hashbrowns seem like such a simple thing but are actually one of the hardest things to cook right

[@jeremynelson7920]

I grate the potato, rinse once and spread them on to paper towels fold the towel over and push down to get the liquid out, I will usually do that step twice. I believe i use a little avocado oil in the pan, set the potatoes in and then leave them for about 15 minutes. Then flip and leave it for another 10-15 minutes and they are done. What i like to do is scramble a couple eggs with some peppers and onions then put some cheddar cheese on the hashbrown patty then spread out the egg peppers onions over the hashbrowns. The cheese makes sure the eggs stay in place

[@gbcheese1153]

"We only have a few inches to work with, we all have that problem" as your wife laughs right after and you stay serious lol. Love it.

[@horustwohawks]

This was great, thank you. I am going to try "resistant starch" render by adding a step... Cook prepared (shredded, rinsed, patted down) potatoes in the microwave for 2-3 minutes, then set in fridge or freezer till next day. Another option would be to completely prepare them, then set in fridge or freezer till next day, but I question reheating method for best end result.

[@stevefromthegarden1135]

Something you're missing is the variety of potatoes. The variety makes a *huge* difference. Kennebec and Superior are excellent for being fried. You won't find these in the grocery store, you need to grow your own. It took me many attempts to learn how to make good hash browns but once I figured it out, I can do it everytime.

[@gregbelknap6135]

seems we are the only ones to agree that the variety of potato makes a difference. happy cooking.

[@stevefromthegarden1135]

@@gregbelknap6135 The variety is important. The best varieties of potatoes are not sold in the grocery stores and you definitely won't find a great frying potato in the grocery store.

[@TheFlatTopKing]

Although I understand…. Having people grow their own potatoes just for a quick breakfast just doesn’t seem like the right response. I would think over 99% of people who watch shop at a grocery store for whatever reason. So buying potatoes seemed like the solid choice.

[@stevefromthegarden1135]

@@TheFlatTopKing I'm sure 99+% of the people only get their potatoes from the grocery store but that is part of the reason their hashbrowns suck. 😁 The right tool for the right job. 😀

[@WECORBINJR]

I commend you on your Design of Experiments (DOE) you used to check your combinations. Regarding butter, I suggest Ghee as an option given the high heat temps. Then I'd finish with a small piece of butter

[@TheFlatTopKing]

I love Ghee!

[@billbanta7189]

I prefer the dehydrated as well. I add about a Tablespoon of dehydrated onions to the carton and shake it up before adding the hot water. Then just a bit of AP seasoning while cooking. Great experiment.

[@TheFlatTopKing]

Man thats something i would love...thanks for the idea

[@robwilkie5382]

Excellent info, Neal! Thank you!

[@TheFlatTopKing]

Thanks bud

[@ssgtslick]

For the fat: if you can afford, use Duck Fat.

[@TheFlatTopKing]

Absolutely....We use it quite often on pelles and pits...our BBQ channel

[@Texas_Squatch]

Thanks for the work, I make good crispy Hashbrowns, but I want to make Great Crispy Hasbrowns and Your information allows me to do this. Awesome!

[@TheFlatTopKing]

Ty

[@thomask2210]

If your wife has an opinion and you have an opinion that means she is always right.

[@TheFlatTopKing]

True.....

[@krisd8511]

Thank you for doing all the work on the test batches. This information was very helpful.

[@gijoecowboy]

Thank You so Much. Love my hash browns now. No#3 is WOW

[@Mr.XYZ6775]

i broke away, to much talk

[@nellieknowsbest9746]

Speed it up 2x speed and mute the extra stuff

[@mikeb1596]

Too

[@RedWingsninetyone]

I appreciated it. Different strokes for different folks

[@blademan175]

I excaped

[@Mr.XYZ6775]

@@blademan175 yeah they caught me hiding in the produce dept. They threw me back in the freezer.🤣😂

[@zak2u2]

I even took a screwdriver, and put it into the holes of the hand grater and bent them out a bit to make the resulting strips of potato a bit thicker.

[@SammyD151]

Thanks for hashing it out. 😊Well done video.

[@TheFlatTopKing]

Thanks for watching!

[@benwegner9373]

After so many failed attempts at hash browns I broke down and just got hash brown patty’s on the griddle, videos like this still give me hope!

[@TheFlatTopKing]

hahahaahha hey those are great too

[@gharv1313]

Awesome tips Neal! Perfect sense brother. Cheers 🍻

[@TheFlatTopKing]

Glad it was helpful!

[@texdentist]

Great video! I like the convenience of frozen shredded hashbrowns. Instead of putting them in the refrigerator to thaw overnight, I put them on a plate right out of the freezer, and give them 1.5 minutes in the microwave to thaw. They come out pretty much room temp - not hot. Throw them on the griddle, season, be patient like you suggested, and the results will be fantastic.

[@TheFlatTopKing]

great tip....

[@mmoore102]

Been gone for a while, moving getting house set up and settled back in Indy. Glad to be back and ready to griddle

[@TheFlatTopKing]

Heck yeah...thanks for coming back...cheers to the new adventure

[@blueridgepics]

Parboil whole potatoes first, then grate and cook. Easy as pie. Best results.

[@buddyknotts4553]

Awesome... Thanks for all the work..

[@puddintame9989]

I also like mine extra crispy. Took me a long time to learn how to cook them and I will be keeping your tips in mind! thankx

[@kosh9639]

The hashbrown video we all needed... 👏👏 This is how I approach cooking.. 😂😂

[@markhaseley3304]

I'm lazy, so we just do thinly sliced potatoes in butter or oil. I make them thicker or make wedges and cook quickly if I'm in the mood. Sometimes we want hash browns, so I was intrigued by your video... THANKS!! Potatoes are easy to grow (plain cardboard with compost/dirt/straw with eyelets) , the price from a restaurant are obscene these days!

[@jimtenn8857]

Good points. I don’t have a flattop so I will use my iron skillet.

[@TheFlatTopKing]

Right on

[@robertlundquist5450]

Nice video. I like to season my potatoes before I place them in the pan.

[@TheFlatTopKing]

Cheers, I think that is a great idea!

[@allthingsunrelated2919]

Great insight Team FTK! I made shredded hash browns yesterday and was always told “the key is to use lots of oil” and I certainly over did it. Super greasy and I closed the lid on my electric Blackstone griddle which causes a ton of moisture so I won’t be doing that again. I know you put a lot of potato 🥔 muscle into this video so appreciate the hard work!

[@TheFlatTopKing]

Really appreciate that....cheers

[@michaelelliott334]

Great video. I actually learned a lot.

[@TheFlatTopKing]

I appreciate that.

[@gabeswiatkiewicz3725]

I have not perfected hash browns on my griddle yet as I've had a hard time getting the temperature correct using a blaze stainless griddle. It seems that it is always too hot or too cold. But on a cast iron pan I shred by hand russet potatoes then sprinkle some Creole and let drain. Cook medium high heat on the first side, then medium low heat on the 2nd side to crisp up and avoid burning.

[@rawpraisehorn]

Good video , I have never been any good at making hash browns, now I am ready to try it again .

[@TheFlatTopKing]

Awesome...LET US KNOW

[@mdkangas]

gonna try the rinse. have never done that one.

[@mdkangas]

i tried adding the rinse to my process this morning.. 1.) make bacon 2.) large shred potatoes 3.) rinse 3-4 times!!! 4.) hand-strength squeeze all moisture out of potatoes as possible 5.) 1 egg, heaping T flour per potato. 5a.) lil seasoning of choice (cajun here) 6.) mix 7.) thin hash browns fried in the bacon grease. more winning

[@johnreeves8156]

Great explanation of the entire process thank you so much

[@tipsterbl]

I used avocado oil and butter which is close to the Griddle Fry that a coffee shop would use. Butter flavor with a higher smoke point.

[@michael98277]

Dude, great video! I'm always looking for improvement in my hashbrown game. Thanks for sharing the mistakes, too. On a side note, check out potato latkes. They are basically shredded potatoes mixed with eggs and some flour. They are way more forgiving and can be crazy good crispy.

[@TheFlatTopKing]

Interesting...will do ...thanks

[@thekevorlando]

Salad spinners my go-to plus when they dry out a little bit I will put put some potato starch in the ball and shake it up real well

[@tbzrss]

@ 9:04 the snicker was priceless. "no matter the size of your spatula, you only have so many inches to work with. we all have this problem..."

[@cherryT55555]

I shape the shredded potatoes, add salt shape and then freeze them. The freezer dries them out a bit so I think that is why the store bought ones taste better. Freezer is the trick

[@lonndawg7554]

Wow... you guys really went all out... And I suppose you are just as frustrated with how to make the best hash browns as most of us are, there's so many variations in the way that I have cooked hash browns that when I make them it's a tossup as to whether I'm going to call them perfect or " this is the way I like them " I have tinkered with some of the methods that you are exploring and comparing, and I really do appreciate your efforts to show us your results from what I could see I don't think you are too far off from the way I would like my hash browns to come out... Kind of crispy on the outside and the potatoes have got to be cooked what more could we ask for 🙂great job and I'm going to review this video again just so I can kind of absorb all the information that was available.

[@TheFlatTopKing]

Appreciate that...really do

[@Bullweenkle]

There are some diner kitchen POV channels on KZbin. Interesting how they differ. My favorite uses clarified butter instead of oil. Put down hash browns and butter over the top. They only do scrambled eggs and omelettes on the flattop. Every other egg order is done in a skillet.

[@davidcopple8071]

I've also been a fan of the frozen supermarket hash browns. The loose ones are pretty good but I do prefer the formed hash brown patties. Only adding my diced slightly caramelized onions are much easier with the loose variety. But both work.

[@mmoore102]

Your experience speaks for itself brother. No need to say my preference, this is your channel, do it your way. Love your stuff.

[@TheFlatTopKing]

I appreciate that

[@johndavidson940]

Nice video. I've always had difficulty with potatoes. Whether shredded, sliced for au gratins, mashed or baked. Hard to get them right. Baked taters now I got down. Americas Test Kitchen taught me to prick them with a fork, soak in salted water for 15 - 20 minutes, bake at 425 until internal temp is 205. Yukon Gold or Russets work well for this technique.

[@M4ttNet]

Great video, I've never had great luck with shredded hashbrowns so maybe I'll try some of your tips and see if I can get better results. I prefer diced hashbrowns, though that's definitely due to my father cooking them ever weekend in massive bulk, he learned from his father who was a cook in World War 2 so always cooked things in massive bulk.

[@freedomaquatics6328]

We like the green bag of hashbrowns from the store as well. Just did a big bfast yesterday for mothers day on the halo. Yum! I would do fresh if I didn't have any bagged potatoes.

[@TheFlatTopKing]

Absolutely....quick...taste good...and readily available with almost no effort...

[@johnbovinich8258]

We have a place in Lubbock, TX called Stacked. I like my hash browns well done, at Stacked they will deep fry them for you, best I’ve ever had!

[@chiphammond]

New to the channel. GREAT vids. Subbed.

[@TheFlatTopKing]

Appreciate the support!

[@andreastieff]

We love the hash browns at woowoomooloosteakhouse in Hong Kong, but obviously it’s not easy to get there. I looked at a ton of recipes and finally winged it and got great results. I use fresh raw potatoes. No difference between hand grating or processor especially if you push them through. I squeeze the liquid out with cheese cloth. Even though they turn pink, it vanishes when they get hot. I use a small hot cast iron skillet and ghee. One quick trick, a tiny sprinkle of onion powder somehow gives the potatoes a more potato-y taste. Do not salt until after you flip. Salt releases liquid. Once they are crispy, they go into a very hot oven to get even crispier with a little butter for extra flavor. I don’t measure or time anything ..they always come out crispy and delicious on the outside, soft and potato-y on the inside.

[@robertfandel9442]

Shred by hand russets no rinse squeeze moisture out with a ricer add a little flour fry using lard.

[@Ahglock]

yup simply potatoes are my go to for hash. I forget what they call it the country potatoes the cubed ones they sell are good as well but i think that style is better homemade.

[@TheFlatTopKing]

Absolutely

[@sappyjohnson]

100%. Much easier to make and I like to add onions to those

[@muskratflats]

When hand grating the potatoes, I alternate the directionn of the potato with each swipe. (the same motion as if you are making gaufrettes on a mandoline.) I find this gives me longer shreads.