We Invented (Probably) The Best Hash Brown Ever

[@MendeltSiebenga]

Half of this channel is different techniques to prepare potatoes in large amounts of fat. And I'm here for it!

[@BlueButtonFly]

Which is honestly a really good way to get really good at cooking. The amount of control you have to have to cook potatoes to taste good, and not burn them, is something that could make cooking anything easier.

[@danfoster631]

These guys out here putting more time and effort into a hashbrown than a lot of guys would put into an entire meal. Love it.

[@JonasCraftUltimate]

that hashbrown is an entire meal haha

[@bobbywhite5319]

Welcome to fine dining: overengineered food

[@TheDSSlayer]

@@bobbywhite5319this isn’t a fine dining way of doing a hash brown, it’s very common techniques on a cooks household nowadays

[@3xarch]

@@TheDSSlayer erm this is massively overengineered man come on

[@fartmachine5000]

With that grater, they're not spending any time at all

[@DS-nh2yf]

Before xmas and going into the new year. I would like to give thanks to this channel for imbuing me with a renewed confidence and passion for cooking at home. Your no nonsense, straight to the point and detailed approach is a breath of fresh air. Keep doing what you are doing and keep doing it your way, the Fallow way. All the best to you both and the entire team, from the cleaners, to the KP's, all the way up, at both Fallow and Fowl. Fallow is now firmly cemented onto my bucket list.

[@BigDismal]

When this man says he’s tested every different way of doing a hash brown I absolutely believe him. Dedication to a craft is an impressive thing to see. Great stuff 🙂

[@ryanhendrixson4898]

This is my favorite culinary channel on youtube, you guys are awesome. It's not just the recipes, i feel like i learn something from every video. Thank you!

[@adzstanyer3000]

Fuckin yes chef was an involuntary sound! lol

[@jamescinman1993]

"Fuckin ya chef" lmao

[@kittonsmitton]

10 out of 10 for concept and execution.

[@cato451]

Man I love the way these guys cook!! When I go to a restaurant this is what I expect to get --something I would never be able to cook at home. WOW amazing stuff.

[@snlpes86]

well done seriously i love the look of your food i cant wait to visit the restraunt one day i have seen many of your recipes but honestly this hash brown is classic and with a twist which is hard to describe well done! bravo

[@tehfiredog]

I'm always amazed at how you can take something that screams "highly elevated fine dining" and then present how to fix it in such a matter of fact way that it demystifies it and makes it seem so approachable.

[@WilliamCollier-jk4gk]

I'd love to see what a Fallow English Breakfast looks like.

[@cikliks]

Your love for food shines through and I am here for it. You guys made break out of my self induced burnout towards my food sidehustle with your passion, transparency and overall amazing teachings. Thank you so much for brightening and motivating me through a mostly shitty 2024. Love your sauces series/appetizers/restaurant ownership stuff/live vids and everything tbh. The day I come to UK - visa :( - ill be in Fallow or roe or any other beauty u guys built up. Have a lovely 2025

[@K.R.O1875]

Also, people just shouldn't worry so much about butter or fat, especially fat from butter or olive oils, fish oils, etc. These are just good for you. They don't give you heart disease, literally the opposite. Margarine and other butter substitutes or spreadable butters. Those aren't good for you.

[@HK.Builds]

Absolutely. It's crazy how we were told to stay away from butter and ghee but turns out that's its probably the best thing to cook with. Been off seed oil for years.

[@blackcurtainanimation]

Most people think weight loss = health, so oils get stigmatized. But we'd be kinda fricked without them!

[@leester9487]

Finally! someone uses the correct method of separating and egg.

[@curtis1985]

This looks amazing. I am wondering if freezing the egg yolk would make prep easier, seem to remember a scotch eggs recipe where this was done.

[@curtis1985]

I’m wondering if freezing the egg yolk would make prep easier.

[@chriscooks9850]

Ive been English for 40 years (I'm 40) and I've never known that a hash was historically part of a Full English. I have learned again from this channel. Thanks.

[@racelox]

It's not, it's a relatively new addition and a lot of us think it's wrong.

[@chriscooks9850]

@@racelox ahh right ok. Well, it looks awesome but ok. I need a reference for its authenticity on an English breakfast then

[@IDKManStuff]

Definitely trying to make these this weekend. Thanks Chef!

[@Mat-eq8mk]

Looks amazing. I had a Full English in Fallow the other day and my only (minor) criticism was the lack of novelty. This is exactly what was missing.

[@PaulHamM3]

This is the greatest thing i have ever seen.

[@Randy_RaW_Inspiration]

I need to fly across the pond to try that hash brown! Looks incredible!

[@kierangrasby5728]

If that isn’t the most decadent bit of food I’ve seen this year, then I don’t know what else was. Properly salivating at the thought of one of those.

[@paulcantshutup]

"Fuckin' YES, chef!" Buddy, I know this feeling, I love this feeling, I cherish this feeling, but I never thought to express it in such a manner before in my life. God bless you, I needed that laugh!

[@craigwarman88]

Looks great. Even as a runny egg hater, I would gobble that up.

[@adambe1126]

Please go on the next series of pro masterchef. I know you have nothing to gain, but it would give me so much joy to watch one of you guys on my favourite cooking show.

[@phoenixmarizzle5059]

That and the Great British Menu

[@chefnikolai9052]

Beatiful as always chef!

[@orfitna]

Bros I invented this 14 years ago at 4am after a night at the bar. Appreciate you explaining the "why" you chose certain ingredients.

[@mr.thegreat557]

Any chance of doing a video about cookware; different materials, different brands, different uses?

[@davekane3924]

These guys are doin it BIG

[@NIC2326]

Brilliant , you guys are so insperational!

[@SimonWoodburyForget]

I love this kinda of random creative stuff.

[@jimmychafins]

That’s a winner right there!!!

[@notmychannel8602]

Your videos are excellent.

[@nageboorte]

an egg yolk with my butter and potato? yes, please!

[@SheepdogSmokey]

I REALLY need to get to London so I can eat at Fallow! This one looks amazing, and having seen the boys on Sorted, I know the rest is too.

[@NigelAinscoe]

Brilliant idea! Might have a go on Boxing Day. Make loads of the potatoes mixture and freeze what I don't use.

[@raindog9862]

It looks great. I may attempt this for the new years dinner. Can I prep it early and keep it cool until i fry it before serving or will the yolk spoil?

[@cleaningthepipes]

Nice! We serve a similar dish at a restaurant in Sydney, except with we finish it with parmesan and guanciale on top 😋

[@hoppy2903]

Gotta love a hash brown!

[@liamfinch4129]

Gets my vote every time!

[@MR415P]

Proper top notch merry Christmas and happy new year to the Fallow team ❤

[@christianbowen6759]

errrrrrrrrrrr stunned! incredible effort! what a finished product. bar raised boys!

[@Weedee82]

That is a ting of beauty i need that in my life I will be down this next year from scotland to try this restaurant out it looks banging

[@derekstribling5411]

Wow, that looks awesome. You got so excited it almost like you never never made this before.

[@ouisel-df2nx]

I loved that part too. How much does he love what he’s doing!?!

[@jimdavidson3345]

It’s like a dream come true!!

[@caronin]

Oh hell yes, this is getting tried either this weekend or Christmas morning.

[@helljumper_]

This is art

[@kathymoser9750]

Lovely!!!!

[@ddraidex6842]

It looks so good

[@timothy4664]

Bangin Hash Browns my man. 👊

[@padders1068]

Yes Chef! I love your dedication to making every day "ordinary" things gourmet! As a decadent breakfast/ brunch, a couple of those with a steak would be utterly amazing! 🙂😋😋😋😋😎❤

[@BrainGrapes]

Fuuuuckin hell, that looks glorious.

[@dorisrorick2324]

Beautiful!

[@Stephen_Lafferty]

As a once-a-year treat, this would be A1!

[@BasKeuvelaar]

Eggcellent!

[@sijkenyon]

That looks incredible

[@johndonnelly3135]

I’m starving looking at this, I know what I’m cooking tomorrow.

[@ekroook]

Genius mate 👍

[@Solitude11-11]

Oui chef! 😋

[@markreeves1856]

Oh that looks good

[@frostbite4954]

That looks wicked!

[@protopigeon]

Holy shit this looks amazing!

[@horsetowater]

Could ye figure a way of putting black pudding and sausage and bacon in there too? I feel that would win hearts and minds

[@JoeyOldMan81]

That’s art ❤

[@CykoruKun]

Now i need to research low cost version of it, looks amazing!

[@NeilPennington-f8o]

It's a potato. Only way to cut costs would probably be using the cheapest butter you can find.

[@Professor-Scientist]

you can use 2 tablespoons of butter and just stir constantly

[@markboyer4221]

Wow… this is superb… Thankyou for this video I’m 100% doing this for the grandkids.. they will love it.. 👏👏👏👏👏👏👏👏👍👍👍🤘🤘

[@NeilPennington-f8o]

They won't appreciate the huge amount of effort. Just get them the McDonalds version.

[@AKAchillez]

Cured egg yolk in the middle would be interesting

[@xibalbaNOW]

Interesting but I find even a 24hr salt/sugar cure on yolks leaves them gummy and not appetizing, but fine to enjoy grated

[@jgraeff1]

Looks bomb! Duck fat with a quail egg would be amazing

[@paulolsen602]

Was that KerryGold butter?

[@Dr-Loren]

Lakeland Dairies, Pure Irish Butter Unsalted.

[@pamcullen537]

Looks yummy 😋. I use a potato ricer to squeeze the water out (helps with arthritic hands 🙌) 🦆💕

[@andersjjensen]

For people that don't have one, a pasta strainer lined with a kitchen cloth, and then use a bowl that is slightly smaller than the strainer, works well too.

[@allenwixted1992]

This is a class concept. I’d 100% crisp it to oblivion though for my own preference

[@E-A-Z-Y]

God that looks good, I will try this one day.

[@matlight9593]

I'll have one, please! Cheers M8!

[@stevenclark1973]

Crikey, that looks good!

[@StayF0cused987]

Lovely ❤️🔥🔥💯

[@zukacs]

I'm gonna try sous-viding the potatoes instead of confit next time I'm not too lazy with the Sunday brunch

[@boxhawk5070]

I'd fly over to England to get that.🤩🤩🤩

[@bluemopar1970]

that look great!

[@Community_Guideline_Violator]

I fux wit it

[@HecticWhispers]

Chef: eating this every week will give you heart disease. Me: [immediately buys 2 bags of potatoes at Costco]

[@Mantelar]

In Merica we would deep fry it. But that’s because we are always hungry and fry everything

[@Mack_Dingo]

Vivaldi for the shorts, Fallow for the longs.

[@blackguy3201]

Chef who is not a fan of onion... forget it

[@pirepserge]

Skill.

[@CagedPaps]

Looks great, and makes sense. In Scotland we've got square or lorne sausage and you can get it with haggis or black pudding through the middle, sometimes called the heart. I know you're English and in England but have you ever tried bringing in UK elements of the fry up? NI with their fry or Ulster fry like items like white pudding, soda bread, pancaked. Scotland with square sausage, tattie scones, beef link, haggis, fruit pudding. The Welsh can even add a bit of rarebit etc. So lots of regional items, do you ever try to bring them in or is that mudding the waters a bit? Cheers,

[@ericmcmanus5179]

If you are having a giant breakfast like this every day, the butter is the least of your concerns.

[@xaap8408]

10/10 gonna steal the idea and claim it as mine! :P

[@overworlder]

hash brown in a full engish? wot

[@vikingexpress2632]

That's how you get crispy perfect hashbrowns rinse until starch is gone! Never knew that

[@KK-yb9lk]

This guy has stock in butter companies

[@123Andersonev]

could amp that up into a confit duck hash.

[@paulwatling9260]

Awesome 😂

[@danielcooke3243]

When he opened the fresh butter and just put the entire block in the pan lmao

[@garyherbert319]

Is it not still cold inside after only shallow frying until golden? Would you recommend finishing it in the oven to be sure?

[@justinlangley8993]

Yes chef... Boom

[@dh1380]

And the award for most unsettling thumbnail of the year goes to...

[@ivonnebarrera8877]

Que bonito y delicioso

[@Nosceteipsum166]

Dang that yolk is orange as hell. Looks delicious.

[@pittypatterputzzler5311]

I think this restaurant and the staff would like some Fonki Cheff.