Crispy Hashbrowns - You Suck at Cooking (episode 161)

[@yousuckatcooking]

Also wangjangle

[@BasicallyCaramel]

yay

[@segasonic8003]

Accurate

[@Dingusdongusok]

Wangjangle

[@iimythicii3124]

No

[@sam-dz4sj]

Yeah

[@createnewhandle_]

As a German, I remember eating starch Gazpacho every night with my family. We couldn’t afford sausage spoons (we were very poor) so we had to use hollowed out hot dogs. Good memories

[@yousuckatcooking]

you've come so far

[@lairdcummings9092]

But you were happy!

[@ir4629]

Did you guys use the dog tubes as a straws?

[@AsIronSharpensIron]

Brag. Brag. Brag. At least you had hot dogs. My family was so poor we had to use bologna spoons. SLICED BOLOGNA😃

[@invertigohd5392]

​@@ir4629As a fellow German, I can assure you if they had used a hotdog as a straw they wouldn't be alive. They just had to use the hotgod as a spoon like normal, good Germans.

[@gideonbrown4215]

I’m glad you pointed out the risk of making different shapes of hashbrowns. I remember when I tried to make spherical hashbrowns and then realized I had just put the potato back together.

[@ruffethereal1904]

This reminds me of that game of Diplomacy, where after months of concessions, yielding, alliances, and broken deals, the players all look at the board and realize that they had negotiated themselves back to their starting borders.

[@YounesLayachi]

Boltzmann brain moment

[@deprofundis3293]

I read your name as golden brown and thought you must be some person obsessed with potatoes bc of your name plus this comment. I apologize for the temporary judgment, but in light of my being wrong about your name plus your hilarious comment, it's only appropriate to share 😂

[@ThKiwi]

Omg I just snorted sparkling water…ow ow ow also that’s hilarious

[@Masowe.]

😂😂😂

[@zibbitybibbitybop]

Don't attempt this recipe if you're allergic to potatoes, or you'll just end up with rashbrowns.

[@Lemau]

And don't flip them into a bin! They'll become trashbrowns!

[@EEEEEEEE]

E‎

[@bigaa753]

Bravo

[@HarrowGrim]

And absolutely don't let those fuckers run away from you, they'll become dashbrowns!

[@watrgrl2]

Dang! He missed that one! 😂😂😂😂

[@pastabatman]

I dont recommend genetically modified pre-disintegrated potatoes. Those potatoes are raised in horrific conditions, with little access to exercise or pasture.

[@EEEEEEEE]

E‎ ‎

[@LordDragox412]

The suffering is what makes them taste so delicious though. Blood, sweat and tears make the best seasoning, and the physical abuse makes them oh so tender.

[@trentgay3437]

Yes, cage free are the best behaved anyway.

[@hellfire66683]

But the little exercise keeps them from being too tough

[@gigi_from_africa4867]

​@@hellfire66683exactly! I imagine they are extra tender due to the lack of muscle. So I don't mind them being denied the exercise

[@jovindsouza3407]

Glad to see the new episode. My self esteem was getting too high and being told I suck at cooking is just the way to get it back down.

[@matt69nice]

The way he sings it mocks my soul

[@RuthBhmand]

Same

[@nancylindsay4255]

@@matt69nice Sorely missed a song at the end. And a dog.

[@SpaceShark-ck2tg]

You forgot to mention that if you drop the potatoes into water from high up, they fall apart from the high-speed impact with the water and become splashbrowns, which are my personal favorite.

[@GregoryGlessnerViolin]

Make two potatoes to fight, and you'll get clash browns, which are truly the best.

[@robinwest7448]

Throw the potatoes into the garbages to get Trashbrowns

[@rapheAltoid77]

Or get a mob of potatoes together via a covert social media campaign to dance in unison in a public place until they come apart. Flashbrowns!

[@ByHerHand]

@@rapheAltoid77wins! 😂

[@Chaosrain112]

splashbrowns are the "accidents" at Splash Mountain

[@aska9946]

That "you can just throw it agaisnt the wall" breaking vegetable move never gets old

[@ArDeeMee]

Facts.

[@chrisholdread174]

crashbrown, lmao

[@EEEEEEEE]

E‎ ‎

[@scottboettcher1344]

The neighbors next door are getting testy, however.

[@alyna7552]

Safety Tip: Never put back potatoes you've disoriented. They can run away and cause chaos in the neighborhood. You must cook them immediately.

[@yousuckatcooking]

Thank you I forgot to mention that

[@EEEEEEEE]

E‎ ‎

[@taiyoqun]

Yeah, you shouldn't release potatoes after you hunt them in general, they're not fish. They will screw up the ecosystem real bad

[@MiggetyMattR]

If you don't cook them immediately before they run away then they become dashbrowns

[@thebangmaster1511]

I accidentally did this, they broke into 4 houses and now the corn field is on fire

[@GrandHighGamer]

I hide the potatoes away in a secret spot to make stashbrowns. Just keep them away from any garbage unless you want trashbrowns.

[@watrgrl2]

Damn, he missed a lot of really good browns. He must not be feeling well.

[@fattiger2000]

I make them while watching M*A*S*H!

[@Davesoft]

Don't put them in the oven and forget about them...

[@tskmaster3837]

"... I promise you, that means you found a recipe better than this one." That's why I love this channel, the massive amounts of lies. So many lies.

[@EEEEEEEE]

E‎ ‎ ‎

[@tomatoes8631]

i laughed pretty hard when he said that

[@daniel-gu5zm]

why yes, I too love the edging technique! it really does keep hot liquid from getting on my hands and face

[@lordofcows8529]

💀

[@daisyblooms4813]

Daniel.

[@nat_public]

The aftercare is so important 😅

[@thewrastler]

Daniel.

[@Alice_Walker]

😂

[@swagzagoon2596]

That wall is seriously the most effective tool in his whole kitchen.

[@jackabug2475]

Thank you for a singular video that contained both the phrase "edging technique" and the word "aftercare" in your incomparable voice. The food part was entertaining, too!

[@robopecha]

i am german and i can confirm: the sausage spoon is a great invention. it is rooted in centuries of tradition. the average german household has around 5 different sausage spoons per person. i keep mine in a drawer next to my carrot forks. i use them for soups but also for desserts.

[@xhantechan5324]

As a fellow German myself I can confirm what this other German fellow is stating.

[@woozertoo]

@@xhantechan5324as a Canadian, I can confirm what this German is saying. So it has been said, so it be.

[@Zaddok14]

As a german I can proudly confirm that 1:15 is indeed correct. High end delicacy only for the most posh germans.

[@swaggingswagster5357]

I'm german and I've never heard of it lol is this real

[@seb_yt6695]

I just ate it for saturday evening meal.

[@Zaddok14]

@@swaggingswagster5357 Yes! Die da oben are trying to hide it from us!

[@jonah7216]

yep i asked my dad (he's Kaiser Wilmhelm)@@swaggingswagster5357

[@Pxhyre]

@@swaggingswagster5357 yes it is.

[@lennoxtvthingy7408]

My brother tried square hashbrowns. I haven’t seen him in months.

[@Kenneth_Rogers]

govment got'em.....sorry for your loss

[@lennoxtvthingy7408]

@@Kenneth_RogersI know how it went down. We were together making hash browns, when my brother made them squares. I begged him not to, but he didn’t listen. The FBI broke in and captured my brother, while I looked on in horror. I couldn’t do anything to save him. May lord have mercy on him.

[@reidpattis3127]

Instruction unclear: The potatoes formed some sort of mafia and now are coming after me.

[@EastSider48215]

I appreciate the detailed list of which spices to add and that has made a huge difference in my hash browns. I can’t believe how long I’ve been doing it wrong!

[@Abelhawk]

This channel just gets better the more you watch it. I always live for the jokes and the constant subversions of what I expect to be a joke.

[@JoseALugoR]

The edging joke at 2:50 hit me like a truck

[@SHRUGGiExyz]

I didn't have a box to disorient my potatoes, so I tried taking a photo with the flash on. Worked great but I ended up with flashbrowns

[@infix6500]

Ooh bro got flashed 😂😂😂

[@LowlyPotato]

Oof I feel the pain with the "stainless" steel pans. Those suckers stick to literally everything lmao

[@montyollie]

I have come to realize, I don't care if the steel stains.

[@matt69nice]

I've heard it's all about the temperature - if it's hot enough it doesn't stick. Not sure if it's true though because I never bought one because it seems like a bad idea 🙃

[@konkelb1760]

@@matt69nice i only have a stainless steel pan. If i wish to fry eggs, i need to make sure that the pan is as hot as it possibly can get. Otherwise the eggs gets stuck instantly. Generally speaking, fried eggs turn out much more shit with stainless steel, but it still works.

[@XCAltoona]

@@konkelb1760 Eggs do not like high heat. Stainless steel is certainly not ideal for them lol.

[@zanth6577]

Stainless steel can certainly cook eggs just fine. The pan needs to be hot but not TOO hot. Oil the pan, then when it's heated, toss a DROP of water into it. If the water instantly vaporizes, it's too hot. If it dances around the pan, it's just right.

[@hoagy_ytfc]

Glad to hear you’ve honed your edging technique, stay safe against those hot fluids kids.

[@oscarwang7227]

how nice of you to give aftercare to your hashbrowns

[@starbeemilky]

Absolute gold. I love this channel almost as much as my pet grass spider that mysteriously left my kitchen windowsill only days ago. RIP Fair Lady

[@yousuckatcooking]

Sorry for your loss

[@AzureAlliance31]

1:57 So. Flavor glitter & nothing else. My sense of purity is fulfilled!

[@user-xsn5ozskwg]

The worst part about this recipe is I have no excuse not to immediately make it since I always have the ingredients. Ah well, thanks for the breakfast recommendation, YSAC.

[@Appletank8]

the excuse is that you suck at cooking yeah you totally suck.

[@San-lh8us]

wouldnt that be the *best* part about this?

[@Drak976]

@@San-lh8us Depends when you're watching it. If you're watching it at 11:30 at night and you need to get up tomorrow? Probably not.

[@thecour8379]

@@Drak976 Ah, who said you don't have time...........

[@SweepingJeans]

I don’t know what else to say besides thank you for being the first result under “hash browns”

[@Glacial11]

instructions unclear made pentagram shaped hashbrowns and met the potato devil

[@OmnipresentPotato]

Question to help me decide whether to make it or not: I've never tried a hashbrown. Are they crispy on the inside as well as the outside? Or is the inside soft, like a potato chip?

[@yousuckatcooking]

the inside is soft like potato chips

[@i_am_ergo]

The Brit and the American, ladies and gentlemen!

[@stefflcus]

Pretty sure there's at least one Canadian hidin' in there.

[@raquel.the.gazelle]

you are a potato and you're going to mangle, cook and eat your own brothers and sisters?!? the horror...

[@thatbobusguy]

Soggy fry potato chips are the worst brand ever.

[@aurias42]

I absolutely love reading the comments on these videos Because everybody else just goes ham on all of the same jokes and just creates so many more It's delightful to read

[@CodSpank]

Best edging video ever.

[@Silentkill-ch5ul]

You just gave me every answer to why i sucked at cooking this. Thank you!

[@darylefleming1191]

Subscribed because of the great commentary. You can tell how smart this guy is because he said he was smart.

[@SubDasZero]

1:18 As a German I can confirm, we love this dish but keep in mind: traditionally we only serve it on Saturdays to honour our decreasing free time

[@mastod0n1]

This absolute legend actually provided advice and links to frying safety tips

[@theladyamalthea]

Can’t even pick a favourite joke, because I just kept on quietly snickering the whole time, blowing air out my nose (as one does). I just freaking love your channel.

[@samanthafox2664]

OMG, your commentary was so darn funny - I nearly fell off my chair laughing! Thank you for cheering me up and showing me a recipe that I will soon be trying.

[@monicafeuerborn]

My dad and his friend went out for breakfast once and his friend was served burned hashbrowns. My dad said, "Well your hashblacks are here." :)

[@ashnugget2000]

Throw-slapping the potato skins onto the window made me cackle thank you for that

[@STAMPER-DESIGN]

You've spoiled us with a song at the end of these and now I feel empty inside because it's missing here. I'll be alright because I'm still laughing at "starch fear-mongers" - thank you

[@akastardust]

this video made me feel temporarily loved.

[@bflavasonthetrack]

I appreciate the edging technique above all things

[@q4silent997]

God the "edging technique so I avoid splashing hot liquid on my hands and face" got me rolling

[@jimmy13morrison]

This was my favorite video this channel ever made the humor was really on point and I loved the approchability to cooking that you have wich is something that I think some professionals lack

[@sebaluraghi]

Hats off to you mr, you have made me laugh and at the same time taught me how to cook. You've earned a subscriber

[@gjg3783]

I really appreciate how normal your kitchen looks.

[@killercaos123]

That CRUNCH at the end was satisfying to hear

[@varia2354]

Crashbrowns are incredible, I recommend charring them just a bit for maximum flavor. But this is a good hashbrown recipe too.

[@suddenlycrows]

Rashbrowns, however, I wouldn't recommend. Gets everywhere and hard to remove.

[@KWBR1123]

Flashbrowns are delicious but you really shouldn’t eat them in public

[@giladkay3761]

I have a "pepper pepper pepper" sized hole in my heart

[@RangoRNA]

Heads up to anyone trying this recipe. Don't confuse russet potatoes with rustle potatoes which in fact, do not rustle.

[@MiotaLee]

It's so embarrassing when you get them mixed up

[@phileinstein485]

“Edging technique to avoid splashing hot liquid on my hands and face” lol stellar advice

[@JillKnapp]

Love me a hash brown, and these look especially delicious. Thank you! (Also: We gently and respectfully request the addition of slo-mo happy dogs and hope for their triumphant return. 🐾)

[@_sallymander_4747]

They were delicious thank you. I’ve tried a shit ton of different ways to make hash browns but this is by far the best I’ve made.

[@Lysergic_]

as an obese American, I have some tips: -The shape can also be a circle, as long as it's as big as your plate/pan -Salt should go on afterwards, preferably right as it's flipped & served, because the oil dissolved the salt while still leaving some survivors to die from your teeth & saliva, giving the best of both worlds -When flipping, you can do it in the middle of the pan if you kinda slide it down and don't let it slap. Only the fellow obese may understand this concept. -If cool enough, use enough oil in the pan that it goes about 1/2 up the hashbrown. This will fry deeper into the potato plushie, and can (if obese enough) allow you to fully cook without pre-cooking -The oil is recyclable if cooled & strained into a separate container. Use only for potato projects and itll be good for ~3 more uses, and carries over the flavor and heart-attacking food molecules.

[@EastSider48215]

Fellow obese American here and I can confirm these tips 100%.

[@Ramberta]

@@EastSider48215 @Lysergic_ obese is just a category created by fatphobic doctors who hate to see potato lovers winning ;)

[@faceless58]

I just randomly got this recommended, but am going to make this instead of chips tonight. My previous attempts I both over washed and undercooked my hash browns, just as you said. Will report back on crispitude.

[@psychopathmedia]

0:11 Nowadays we'd say "deconstructed"

[@unijer]

YAY Im back to seeing you on youtube, I lost you during the pandemic and I am so glad you are so big now on the youtube, I LOVE YOU

[@theyearwas1473]

This reminds me of my first paycheck job at McDonald's when i was in middleschool. I can still smell the gun powder from the morning potato hunts

[@larryclark1518]

In our house, we reserve the sausage spoons for only the most special occasions. We use them along with our fennel forks, and our knackwurst knives.

[@TheDaftChemist]

its pretty awesome to be so early. Ive loved your vids for years :3

[@yousuckatcooking]

Thank you!

[@breccankelly7519]

I FORGOT YOU EXISTED AND IM SO GLAD I FOUND THIS AGAIN

[@lanfielanf3889]

Not sure if this is a regular technique, but I salt my potato strips without washing them. This seems to get rid of most of the moisture and it gives me a crispier grated potato device. Topped with some sour cream, chives and bacon baked funguys it's amazing.

[@GovindVenugopal-cu7zj]

This feels like if Ryan Reynolds made cooking videos.😂😂 Loving the content!

[@tungurahua8257]

Finally a new video. And the hash browns look really good.

[@robertrenk7074]

I love the smell of hash browns in the morning.

[@xpndblhero5170]

My polish blood was boiling at the thought of someone cooking potatoes in anything but butter..... But they still do look really good. 😋😁

[@voltijuice8576]

Often I fry them the first time in oil, and the second time in butter.

[@Luna-mi5kh]

Instructions unclear there’s a potato sized hole in my wall

[@a_star_official_]

if it weren't for this guy, i would have self-respect. thank u YSAC for preventing me from yielding that curse

[@dreadedalbino6459]

This has to be the absolute funniest "how to" video I've ever seen! 😂😂😂😂. It's the dad humor for me 😅

[@TheMikeMilk]

Yes, finally someone mentions the sausage spoon! It's just as much of a staple here as the grilltongs made of Bratwurst, or as we call it: Bratwustzange.

[@alger8181]

You logic, as always, is impeccable.

[@pyrolimt6390]

Not what I searched for but I stayed

[@night_san03]

Mother- do you have my search history? Where were you a week ago when I was making these with my brother!?

[@JosePerez-nz4bl]

Just found your channel. You’re hilarious and I do suck at cooking. Great content. Looking forward to seeing more.

[@insectking7050]

As Fall closes in, I am excited for the coming videos YSAC.

[@duccc]

I like how he makes 2 similar potatoes recipe exactly 100 episodes apart. This one doesn't have ASMR tho.

[@dylweezy117]

Hello! Just found the channel, big fan of the book. I do a lot of home cooking and your advice really helps!

[@zylinderkatze]

Mmm Starch Gazpacho. My favorite. Also called Starzpacho here in Germany.

[@johnnygrunge477]

I think an important step you forgot to mention is don't cook them until they're all blackened, that's how you end up with ashbrowns

[@TheTimeGnome]

The true hashbrown king adds shredded cheese into the mix when cooking

[@imaramblins]

This guy truly takes absurdist humor to the next level... He had me at sausage spoon lol

[@jordanarnold6783]

Oh man, did I ever need this today. Thank you, Chef.

[@osknyo]

You got me with the stainless steel pan sticking bit

[@Ridlay_]

"Guys seriously, if these are not the best hash browns you've ever eaten in your life, I promise you you've found a recipe that's better than this one." ☠ ☠ ☠ ☠ ☠

[@ZoeAlleyne]

I see the Large Hashbrown Collider has begun...

[@RoddieH]

Was going to share the recipe with my family until 2:50 - Now I will just enjoy it myself along with much laughter/shame.

[@nestorpapachristos925]

dude. that commentary is HILARIOUS!! Bravo!

[@hey.bbyl0n]

2:23 man, i was planning to make dodecahedrons :/ guess i need to stick with the recipe

[@CHNO-dq3dm]

I was gonna do a trapezohedron🥴

[@yab1754]

1:07 this is why I love your videos

[@martlesmartlesmartles]

"im going to use this edging technique to avoid having hot liquid splash my hands and face" yeah..?

[@LerexChained]

I checked the description for the hot oil tip, and it was there!

[@foxtrot000]

Pre likeing is mandatory!!!

[@yousuckatcooking]

I pre liked your comment before reading

[@foxtrot000]

@@yousuckatcookingyou need to make a wangjangeling tutorial!

[@mrdukkles671]

your humour and editing is one of a kind!

[@einundsiebenziger5488]

... humor and editing (two things) are* ...

[@cobaltchromee7533]

This might be the most brown hash brown ever. It might also not be.

[@porowag6613]

In the video description under the recipe, the fourth line from the bottom, "Fry until the first size is golden brown. Somewhere between 4-8 minutes" should say "Fry until the first side is golden brown. Somewhere between 4-8 minutes" (changed "size" to "side") There. I helped.

[@kutler]

Speaking of a recipe that's much better than this one, have you ever tried draniki? It's a Belarusian national dish made with potatoes, onions, eggs, a touch of flour, and some spices. Shred and mixed as your hashbrowns, but instead of frying, you sauté it. Belarus is known as `potato nation`. Belarussians are even called `bulbash` which is local for `potato man`. As one myself, I can wholeheartedly assure you that draniki is one of the few things that make this reputation something worth embracing

[@nikiTricoteuse]

I looked them up on Google. They do sound good! What spices do you recommend?

[@mesiroy1234]

Thanks you for being back, you the are word cup of cooking youtbe

[@crowstar0]

Funny as always! Love when u upload