The Tricks to Crispy Hash Browns
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- čas přidán 28. 08. 2017
- Crispy Hash brown How-To
I did it! I figured out the tricks to getting crispy fried hash browns- and there's three big ones. Clarified Butter, rinsing the starch off the potato and having a lid while cooking. Enjoy the video!
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
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Brother I have been a chef for25 years, taught at Le Cordon Bleu for 5 of them. I just wanted to say you really did figure it out! Awesome, more people learn from you!
Cowboy Kent is the sage cookie he is
you are in big trouble Mister
if you mean strain it through a coffee filter- you mean it clogs the filter and the clarified part flows on the counter top then yes.
good plan. once i sopped the clarified butter off the counter into the cup. then i was in tall cotton.
my wife is not very happy with this method.
maybe i will buy some from wally’s next trip to town
I graduated le cordon Bleu myself. It's not my profession but I did graduate. One of the biggest lesson I learned was the clarification of butter. There are many things I learned but that was the main secret to restaurant style food, in my opinion
That and base sauces. Even if you arent going to cook. There is much to learn and can completely change the way you eat. Which is becoming increasingly more expensive. They know meat is healthy so the price went through the roof. They don't want healthy communities
I learned this skill working at waffle house.
Let me tell you something... If there's one person on this planet that I would trust to teach me how to make crispy hashbrowns, it's Cowboy Kent Rollins.
Thanks so much I'm honored
This may be a match bubbe’s latkes.
Yep!
Kevin Faler Let me tell you something, don’t tell people how to tell people something that didn’t ask to be told something about telling people something, Kevin.
Burned potatoes contain acrylimides this is poison
I had failed to make crispy hash brown patties for years! I followed your instructions: rinsing, drying, frying in cast iron with the lid on for 5 minutes, then flipping. Total success! Thanks, Kent and Shannon.
Repent to Jesus Christ
“But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.”
Galatians 5:22-23 NIV
M
@@praisejesusrepentorlikewis6218 were you not paying attention? They are CRISPY!, no need to repent!!!
Man thank you after my big sissy died its been hard connecting with my dad but I found you and me and dad has always been into cast iron and after watching you we have not only changed the way we do things a little but we cooked all morning today together and not a argument one lol we did a big scramble and I told him about this vid the other day so I clarified the butter and washed the taters and he fried them using the black stone ....thank you for helping me chill with my dad ....love from Oklahoma
Sorry about Tishomingo.
@@skinovtheperineum1208 what happened with Tishomingo? I’m pretty sure Kent is from southern Oklahoma.
@@1PotatoeMasher1 - Six schoolgirls made an illegal left in front of an 18-wheeler.
Repent to Jesus Christ
“But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.”
Galatians 5:22-23 NIV
J
When this cowboy says "have a blessed day" he's a genuine cowboy meaning every word!
Thank you sir.
Amen. I thought the same.
You bet - I hope we still have many more like him. America needs them. I am proud to say I know a couple of them anyway.
Crispy hash browns are my sweet wife's favorite, but I haven't gotten good at making them before. But after this lesson, I made them for brunch along with bacon and scrambled eggs, and I was the hero! Thanks for the great food!
God everyone enjoyed
Instead of using a rinse bowl and colander, I grate into the colander, rinse directly in the colander and swirl as the water runs through; then squeeze, etc. Saves me steps and another dish to have to wash. Love your personality!
Repent to Jesus Christ
“But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law.”
Galatians 5:22-23 NIV
J
@@praisejesusrepentorlikewis6218 Whatever! We just want to learn how to make great hash browns!
And not to be preached at!
Take it elsewhere.
"Religion is
Like a penis: It's fine to have one; it's fine to be proud of it. But you don't need to put it on display, and have no right to shove it down anyone else's throat. "
@@mikeymike758 then stop preaching and move on
@@Countcho no u
...this video is further proof to remind us that it’s STILL the simple things in life that are the best.
@luv basses. The potatoes came out beautiful and he's a nice man, but too many steps, I'd rather buy a bag of tater tots and put them in toaster oven then broil in the same oven afterwards and call it a day, crispy and done. Clearly not as good but who cares😅
Me too...I’m a huge fan of Ore Ida tots. Try this sometime- I make for wifey and me during football games: crisp up six strips of bacon, cooled and chopped up to bits. Bake tots til done then put em in Pyrex round dish. Top with your choice of shredded cheese then the bacon bits. Put back in oven til melted. Great with a little sour cream when done! Enjoy!
@@luvbasses5487 thank you but my husband is Jewish and isn't a fan of pork too much😅
Ah....I understand. Well, just exclude it. Nothing better than melted cheese on top of taters!
Hello
I'm a chef who could never do hashbrowns. I'm pretty sure watching this that everything you're doing will get the best results. Hats off to you, I bow down to you. Thank you for teaching me! :-)
so by the time you peel and wash them is there any reall food value left to the potatoes????
@@relentlessmadman Yeah, hashbrowns, crispy, crispy hashbrowns...
@@relentlessmadman Have never really thought about that as I have never cooked my hash browns this way. Interesting thought.
@@relentlessmadman Regardless of the New Age BS you will hear, the only real advantage to eating the skins is that they contain a lot of fiber. If you get plenty of fiber elsewhere, don't worry about it. On the other hand, I make hash browns with the skins. They have more flavor in my opinion but YMMV.
After I pulled the hash browns, I rolled around some leftover clarified butter and poured in my scrambled eggs. They were done in less than a minute with zero sticking. I love cooking with cast!
Best thing to cook with
I have two 20+ year old cast irons my dad gave me. throughout the years I've gotten non sticks, red copper, e.c.t. garanteed to not stick. they stick and scratch up and burn and every one of them has been ether smashed or thrown out by me. my cast irons, never once fail me. easy to clean, easy to maintain. and indestructable. the obvious superior cookware.
@@honestduck6100 Non-stick has consistently let me down. So many factors cause food to stick and burn on non-stick skillet surfaces. Properly maintained cast iron is closer to being non-stick.
Looks just like what my mom used to make. Couldn't ever figure out what I was doing wrong. But now I know... Thank you
This guy is the Bob Ross of cowboy cookin
I love this man with the same amount that I love Bob Ross.
I swear I could smell what cowboy Kent is cook'n through my pc monitor. Good lord I'm hungry.
“It’s your tater! It’s a happy little tater!”
lol ole Bob was a goodun too...
@@wayneduncan6383 😂😂😂😂😂😂😂😂😂😂😂
I just found this channel, I think I'm home now.
Thanks for joining us
Me too! First video I've watched. Instant sub, good old fashioned no nonsense cooking! Im English, and the America on display here is something great! Greetings from across the pond!
I agree
3 years later
For over 25 years I've tried to do hash brown potatoes. Finally, I know how. Thank you. YOU have cooked them precisely the way I like. I thank you once again... Sincerely... Additionally, your style and presentation are both impeccable.
Amen!!
For many years I too have had a tough time making good hash browns. I wonder if I just bought some frozen HB and did a wash on them if they would come out like his?
I'm a little old lady and have just been taught to how make these crispy tatters in such a entertaining fashion. Love it!
Taters!
Our ancestors used cast iron and now after all the nonstick chemical horrors, we're back using it. I have quite a collection. Thanks Kent, I really enjoy your channel
I think I might be interested in a smaller one. I will have to see if I can find one. You don't have to clean it all that well?
@@CynthiaSchoenbauer just wipe it out good. The heat will kill any bacteria. Don't use soap! Lodge is a good brand. Made in USA and available almost anywhere
I never used non stick but I'am back to cast iron. I love cooking in cast iron....
Space helmet😂🤣😂🤣😂. This guy is pure gold. He should have his own network cooking show and should be getting paid. Thank you sir. You made my day.
Thank you for watching
He beat Bobby Flay like a rented mule
oh he is getting paid my friend
I agree 100% Its a Show that I would watch etc
He is getting paid by CZcams
I've tried and failed on previous attempts. This weekend my son and I have the house to ourselves. I'm under the weather and he asked if I could make fries to go with burgers without having to go to the store. I tried your recommendations and without a doubt, first try, came out great. From an under-the-weather dad, thank you! I think you saved our weekend.
Hope your feeling better and Thanks for watching
Ding! Ding! Ding!!! We have a winner!! I know this is an old video but I so appreciate you making it! Made these this morning and was afraid they’d get soggy waiting for the eggs to cook but they held on to their crispy-ness all the way to my mouth! Yum! Thanks, Cowboy Kent! ❤️❤️❤️
An English professor could not have communicated as well as you did Kent. I could understand every step of the way because you were very focused and precise. I’m going to have to go hunting this weekend for a Martian space helmet and then I’ve got all the things I need to make crunchy hashbrowns like you. Thank you very very much.
Thanks for sharing Kent. They look perfect. All you need is some crispy bacon and 2 or 3 eggs over easy. Heaven.
It would be a happy meal and it didn't come in a sack or from a drive up window
AND I JUST LOVE CHEESE REAL I DO !!
bmoraski best if it's all cooked over charcoal.
Thanks for the tip, that's my breakfast for tomorrow.
bmoraski ~ A little sensitivity please. It's 2:00am here and NOW I want a full breakfast! ✌️❤️✌️
I set a stick of butter in a small saucepan and place the saucepan on an oil-filled space heater (the ones that look like a radiator with wheels) turned to "High." An hour later, I decant the clarified butter; no stirring, no filtering. I don't even watch it. Of course, this technique works best in winter, or it makes for a hot kitchen.
Not only I like his tips/recipes but also his simplicity which comes with confidence and above all his blessings for us all at the end. 😊🙏🏼❣️
Thank you so much
Thank you Cowboy Kent! Nearly every Sunday morning we do a flat top breakfast and I have struggled to get crispy hash browns w/o having to go too thin. I'm trying this for our next Sunday morning breakfast! Cheers!
I don't trust people who call it a colander. I absolutely trust someone who calls it a space helmet.
That's how I know they make good ol' home-style food.
I don't give no never mind what the colander says...any day is a good day to make hash browns!
we always called it the strainer...we only had one
@@clydecavalieri8490
We we q1 we q1 q1 a a q1 q1 q1 q1 q1 q1 q1 ¹ was
The most forbidden documentary in history,,
“Europa The Last Battle” at archive dot org
That's a strainer. A colander got bigger holes.
Sir, I sincerely hope that you are added to a list of those men and women of historical value to the United States of America. Your cooking techniques and abilities are made from a time honored way of cooking from our fore-mother’s and father’s. As times have changed, so we few men are changing and cooking, cleaning, and doing many more household chores that women were traditionally expected to be done. Well, traditions have obviously changed, and with your help in the cooking aspects, we men are accepting and excelling at this new aspect of our daily lives within the family. I believe all women believe we should have done this decades sooner, which is now becoming a natural thing for men to do in the household. Again, thank you Sir for teaching us the way “old” America was built in the kitchen, and how we men can help our help-mates now and in the future. We men must honor our wives in doing what we can to making their lives more comfortable and easy to manage.
❤❤❤❤
SO basically what your saying is -if you want things done right- do it yourself!
I always wondered how to make homemade hash browns straight from a whole potato. Came out great on the first try! Thanks for the information! I’m very pleased with the way they turned out, they were virtually identical to the ones I get at the restaurant I go to!
Seriously. Who thumbs this stuff down? Kent's stuff, not just his hash browns, is golden.
Some people just are never satisfied people these days always find something wrong with what others are doing I agree how can you dislike a great cooking video
Trolls. Neglected, maladjusted little kids (possibly in physically adult bodies) that try to compensate their overwhelming feelings of uselessness, inferiority, and being unloved, by trying to ruin other people's joy. Usually raised by single moms.
@Markus you said it brother
Your a friend everyone wants or wants to be.
I was thinking the exact same thing , really was . lol
Kent, this is awesome. Never have I been able to match the hash browns I got in an old 76 truck stop on a cross country trip back in the mid 1970s. UNTIL now. I know this is not rocket science, but to me it is better. Appreciate you all. Dave.
Thanks for watching Dave
I can’t believe I’ve learned how to cook perfect crisp golden hash browns! I live in Brazil and no one knows how to make those here. I just had the best breakfast thanks to you Kent. I’ll be trying more of your recipes!
Used properly the internet is awesome 👍😎
Open a restaurant. You'll make a fortune.
I've been struggling to make crispy hash browns for years. That lid on the top really did the trick. Thank you for showing how it's done.
I found you on Sunday Morning on CBS reruns, I watched how Purposeful you were in your words, actions and cooking. It such a pleasure to watch you preserve such an important piece of rich Americana. Please continue with the gift that God has blessed you with.
Dang DATT, that was an intense comment; quite the compliment I'd say.
There is Ramsay, Babish, Chef John, Kent Rollins, and then everyone else.
This cowboy is up there with the top best CZcams cooking personalities.
Thank you for watching
Damn right! That's why Kent beat Bobby Flay like a goverment mule with his chicken fried steak!
@@CowboyKentRollins You should do a video with binging with babish!
I have three cooking channels in my subscription list Cowboy Kent, Collard Vally Cooking, and The Hillbilly Kitchen you can't go wrong with either of them. They don't just show you how to cook something but explain why it's the best way.
I LOVE that you included Chef John!! And as always,......Enjoy!
Hash browns seem to elude most people, myself included. Thank you, Cowboy, for showing us how to make them just right. I made some for dinner, squares instead of shredded, and they were perfect. Next time I have more than one potato I'll try shredded by your method. I'll also be making up a bunch of ghee to keep around.
Oh man I made these exactly the way you said and let me tell you they were the absolute best I’ve had! Thank you
Tried this, worked like a charm, didn’t use the clarified butter yet, but rinsing is a huge part. Thanks Kent!
This technique is awesome.
Why peel them spuds(yes, Russets)eyes and all? Scrub and grate'em. The flavor, fiber, and vitamins add to them browns. The fancier trail wagons might add a knuckles worth of rosemary and garlic.
Love hearing those crunches. Wonderful cooking.
We always use leftover cooked potatoes (boiled or baked doesn't matter. Russets are best.) Grate them, mix in some salt and pepper, cook them in a medium-hot skillet with a lid, with bacon grease as the fat. When they're brown on the bottom, put the lid aside, flip them over and cook until brown on the second side.
But they will taste different and have a different texture. My mother always used cooked potatoes (no bacon fat ever) for hash browns because she didn't know about washing away the starch. They were OK, but they weren't like restaurant hash browns. I asked her why they weren't and she didn't know. I was thirtyish before I learned how to do hash browns and fried potatoes that were crispy on the surface but not gluey in the center. I vastly prefer the texture and flavor to that of those made from pre-cooked potatoes. Not saying yours are wrong. They're just different. The world would be incredibly boring if we all liked exactly the same thing. :)
One of the first things I learned in Culinary school was clarifying 10 pounds for class everyday =) Good job man~mixed with an egg and some shallots makes a nice breakfast too~enjoy
Awesome! Thank you!
Slab of elk backstrap an a egg an breakfasts on !
@@jamesmiller7283 well NOW you've done it. The mere MENTION of elk backstrap, on top of thinking about hashbrowns, has my stomach growling...😋
Ok ok.. never thought I would spend 8 min watching how to cook hashbrowns.. 😆
You mean burn hashbrowns
That's a normal level of time to spend. Insanity is spending another 49 minutes reading comments.
@@1963geckos to each their own, man.
Scotty Penney ... go to Walmart and buy some bull hocky from God knows where. Smarten up Junior
@@1963geckost they should be burnt. else whats the point.
used this video to make first time hashbrowns for me and my sister, i went in nervous but they ended tasting soooo goood, easily the best tasting hashbrowns i've ever had
Thank You Kent!!! This worked for me and I was never able to get'em right before. Instead of clarified butter I used saved bacon grease and added sautéed onions and jalapenos, the bomb diggity!
This man is authentic. How do I know? Fangers and taters.
🤣🤣🤣🤣 😎👍
Martian space helmet.
for me it's the 'whoo' and 'high' lol
App-er-at-us
Fangers an' tata's are still ma fave. YeeeHaaaawWW!!!!
An entire stick of butter makes anything better.
Back in the day, an old chef (@culinary school), taught me this, and did it almost exactly the way you do it Kent! Only difference was, instead of clarified butter, he used chicken fat (skimmed off the top of stock in the fridge). By far the best HB I've ever tasted. Kudos to you Kent for resurrecting this for me!
God Bless - S.
Im going to try that sounds so good
@@CowboyKentRollins I use the fat skimmed off the liquid after baking a ham. The flavor is just incredible, rich and fatty without being as salty as they'd be with bacon grease
You could also use ghee
Thank you kent rollins love your oakie accent and your cooking methods, thank you for being an original and sharing your heart with all of us, making the world a better place, GOD bless you your shannon and family, your all a great blessing
Hello Kent,
We just went through our first weekend here at the deer camp. I don’t have to tell you these guys don’t know how to cook hash browns. Nothing worse than burnt eggs, bacon and mushy hash browns. Tried this recipe out this morning and I was impressed!!! The grizwalds I found all rusted off the refuse collection route shined up beautiful and better than any new nonstick!!! Thanks for both videos as I can’t believe how nice they cleaned up!!!
Take care and wishing you all the best!!!
Art
Glad everyone enjoyed, thanks for watching
Art, congratulations on spotting Griswalds in the trash! The king of cast iron and worth a pretty penny. Good for you
"You ain't going to hurt that tater"
word
Give 'em some errrr
Y'ain't gohn hurt that tater.
Fucking, word.
Notice that hashbrown became a 'him' at the 5:50 mark? ;~) I could listen to him talk for hours
I can just see this on some merch, now! 😅
Great video! I didn't have good luck straining the clarified butter through a coffee filter. The filter quickly clogged. After letting the butter stand in the warm pot, I simply scooped out the clear into a canning jar, and left the starch for buttering toast, etc. That worked well for me.
I use cheese cloth
@@karlwood6832 Just what I was going to mention.
@@karlwood6832 Thanks! I'll try it!
you’re like the Bob Ross of cooking, so wholesome
This man needs his own real cooking show. I can watch him forever.
Same here
I agree! My watch list is all Cowboy Kent Rollins.
He has!
Its on CZcams ;o))
Looks like he's got one, I love that kitchen he's working in !
Next Cowboy Star on the Food Network?
This is the first time I have ever subscribed to a cooking 'show'. That hash brown looks yummy. I am hoping all of Cowboy Kent Rollins recipe demonstrations are as simple as this. Good old farm cooking is what I like. Not all the fancy stuff.
Perfection!
I’ve made my share of messy sticky hash browns… now it’s time to do them right!! Thank you so much for this video!
Made em! Perfect! I followed all of your directions, made them, our family have never had any hash browns this great! Thanks again!
I LOVE this guy. I want to spend time with him. The words of wisdom, humility and humor he must spew without even thinking about it.
Thanks for watching
“Now everybody got one of these...space helmets.”
That just earned my sub, lol.
Always appreciate watching and learning how to cook at your kitchen, bbq or camp fire! Wishing you all the very best!!
I just made these and the only thing I did different was I used red potatoes and left the skin on and they came out AMAZING! They had just a light crisp to it but man were they killer!! Thanks Kent and the fam!
One of the themes I routinely notice in your videos is that to make something good, you have to take the time to make the necessary preparations. I think a lot of people try too many shortcuts and fail to create a good final product. Shortcuts are okay, but most people don't recognize when and when not to take them. I guess we are all just in too much of a hurry...
Greg Nutsch; Very good point sir. Maybe that's why I'm forever coming up short duplicating some of these recipes.
Kent makes everything he does look so simple.
I admit that I'm not in the same league as Kent, how many have had the distinction of being in a "Throw down" with Bobby Flay? Mr. Rollins is the only one I know of.
Another winner Shannon and Kent.
Blessings.
Stan
Thanks Stan so much and I hope all is well in your neck of the woods
My mother told me you have to put your heart into all you do, and she didn't tell me about no shortcuts. Thanks for watching
@greg - it's called "Mise en place" ;)
Greg Nutsch I worked in restaurants for like 25, and I'll tell you the prep cook is the most important person in the kitchen. Because no matter how good a line cook is if the prep in not done right the food will not be right
Ken I have been cookin for over 40 years and you taught me something I have needed to know since I always make soggy hash browns. Thanks !
i grew up in amarillo ,kent s manner of speaking is what i am familiar with.all the vids take me back home,god bless u kent.
Perfect. And the idea of grating into a colander directly so you can rinse in one step is great.
I just discovered this channel and by golly i love you! I've been having some trouble making hash browns and Grandpa Rollins just helped me out big time! Thanks!
Thanks for watching
Heaven only knows where the CZcams algorithm will take us next. But I love this video.
Thanks so much for stopping by
@@CowboyKentRollins How did CZcams know i was thinking about checking for some tips on making crispy hashbrowns? Thank you for the video.
You want to know where the next CZcams algorithm will take you? How about where will Cowboy Kent Williams take you, next? 😃
Yes! A nice treat, indeed.
ha ha! I also landed here by accident. Much nicer than what I was originally looking for. Subscribed!
While I love hash browns, I find when they are cooked in cast iron they don't turn out golden brown, however I do most of my cooking in cast iron and swear by it. Thanks for your videos friend I have learned a lot from you! Thanks for sharing your knowledge and skills with the planet!
I was just trying to crisp store bought frozen hash browns. This guy has brought me to a new level.
Kent, it is always a pleasure watching you cook. The added benefit is that I get to take advantage of your experience, and LEARN new things. Thank you so much!
Thanks Joe for watching
Very informative with an outstanding finished product! Thank you, sir, for the instruction. I would never have reasoned how important such thorough cleaning of the potato prior to frying was. Thanks again.
Our pleasure
I have never made a decent hash brown in my life and I'm your age Kent. I'm giving these a try this weekend and I'm sure that they'll come out fantastic. I've tried over 30 of your recipes and you've never once let me down. Thanks to you and Shannon for all of your videos. Do you know my husband brags about my cooking now? I even tell him it's YOUR RECIPES but he does it anyway. I owe you big time :)
I love how I can hear the crunch of the hash browns. They sound delicious!
This morning my mom made these hash browns and they are absolutely perfect. To add to the breakfast I made all of us some cowboy coffee. Thank you for the awesome cooking videos and recipes.
Thank you for watching
Made these Hash browns this morning and they were FABULOUS!!! LOVE YOUR VIDEOS!!!
A far better way is boil the whole potatoes the day before 10-15 minutes depending on size. After boiling cool and put in fridge till next morning. Grate and fry them up. Always come out crispy and saves way more time. Boil a bunch at a time and you'll have plenty for. the week. Learned this from a Mom and Pop breakfast joint.
My mothrt in law always did this method. Turned out excellent
So much I didn't know...clarifying the butter and extra rinsing for sure. Thanks, Kent.
I've never made hash browns w/out using at least half an onion for every pound of taters
100%
Yessir! Mom called those "honky-tonk" taters!
Straight up potatoes!
That’s one of the great things about cookin your own grub. Cook it like you likes it.
Clarified butter is by far the best thing to use for seasoning your pans too.
Cast iron?
William Morfin I use clarified butter to season all my cast iron and steel pans. I assume that there are as many seasoning techniques as there are pans though. The only thing I would stay away from is supermarket bacon: too much sugar in that and it will make your pan stick like crazy.
Julia Set
Awesome. It’s probably less expensive than the tube of specialized oil that I use. Thanks!
I'll have to try that next time, I find avocado oil works real good also.
@@juliaset751 Thank you. That makes sense, and I never would have thought about it.
FINALLY! A cook that makes sense. I'm from Georgia and this the first time I've ever learned how to make my favorite foods.
Kent Rollins is my spirit animal.
I'm honored
How on Earth could a video with this heaven-sent advice have ANY thumbs down???
Einstein? Mozart? Edison? Phffft. Move over fellas, there's a REAL renaissance man comin' through!
Great video, great advice. Thanks Kent!
Thank you so much for watching
I seriously thought the same thing when I saw there was any dislikes!
Its the Mom's basement dweller's that line off of Micro wave pizza and hot pockets in which is most likely better than their Mom;s cooking.
People on a diet?
riiighttt... keep on dividing folks, so much for e pluribus unum.
Love cooking up some hash browns, then I add some sausage I previously cooked and warm it up, then add an egg or two. Stir it all up and top with cheese. Makes a great meal. I have a bowl in my fridge with sausage I cooked since I am not going to eat a whole pound in one sitting. Thanks Cowboy Kent for the hash brown tips I will try your way now.
My 7yr old son & I just moved off the 100 acre ranch with cattle, horses, chickens n a lot of fencing- we miss it. Thanks for taking us back to the ranch with food, Kent.
I eat one of those with an over easy egg mashed on top. Now that's good eats!
You mean, “Maished Agg” right?😎
I've got my own set of cast iron skillets and pots. Love love love to cook with them. Recently had to burn the crunchy off one and am in the process of reseasoning it.
Learned a tip on taters today. Thank you Kent. You the man.
Cleaning and re-seasoning can take some time. I inherited an old skillet that was really "crunchy" as you say; After all the cleaning etc. I got it to the point where it was smooth as a baby's bum. Now after each use, I clean it with a bit of soap and water, using chain mail, which even removes the stubborn bits. I know, soap is not advised, but there is a follow-up step: Set the stove on medium high and dry the skillet this way. When it is dry, put a few drops of high-heat oil in there (I use avocado) and get it almost to the smoking point. Then wipe it all around with a paper towel. This sounds like it might take a bit of time, but it is actually a fast process. I have now been doing this since 2012, and have never again had to re-season that skillet. Once you are in the habit, you will have shiny smooth non-stick skillet every time, ready when you need it!
Once again - so thankful for the super cast iron knowledge - cooking hashbrowns for my lady as she is feeling poorly this week and she LOVES potatoes, sure this will bring her a smile. Thank you.
Hope she gets to feeling better
Just watched your show for first time and I’m impressed, I’ll be looking forward to more cooking tips ! Yhanks
Kent, great video on a simple cook. Aussie (me) have only been introduced to hash Browns since McDonald's introduced us to the American breakfast. Seeing how hash Browns should really be cooked is great! Martian Space Helmet....classic!
I don’t mess with the butter, just put it in the pan, let it melt and add your taters. But I agree with his other steps. It really takes no time and takes eggs and bacon up a notch eaten together. A fresh biscuit(American) and your meal is complete!
If you want to save time clarifying the butter use Ghee. Ghee is clarified butter used in many Indian dishes.
sent this video to my wife and after years of asking for hash browns, she finely made some. Fantastic! I have had then for the past few weeks now, almost everyday for breakfast with fried eggs. Now if I could only get her to make biscuits and gravy to go with that, I'd have my perfect breakfast.
He loaded a great video for biscuits and gravy. Wish I could remember the month for you but you can search his video list. It's in there ❤️
I thought this bill was absolutely outstanding specially for long term every week I look forward to your videos always something different Always outstanding AF as always thank you for your service brother see you next Sunday
That crunch was the best sound ever!!
Thank you for explaining this! I have attempted this several times before I figured out the starch was making it mucky! LOL. Sending you a bunch of great ole big hearts from Dallas, Jan
Thanks Jan and that rinsing makes all the difference
There's a lot of things in this video that keeps the hash browns from turning to mush. The rinse takes away the starch "slime", (this is also how rice is done right). Getting rid of excess moisture is the second thing - this is done by patting them down and salt; salt before cooking dries things out; not good for eggs, but great for potatoes. The salt step shouldn't be skipped, even if trying to avoid salt. Just let the potatoes soak in lightly salted water for about 10 minutes, (add a few ice cubes), and rinse them again to remove excess salt before drying.
Excellent video. Thank you for sharing. I have had a similar problem with my 97 f150 4.6 for the last few years. Only during hot weather and the engine was under a load such as towing my boat or running AC when coming to a stop the idle would cut back and the truck shook. After consulting a few so called technicians they all had different opinions. Not one person suggested the egr solenoid. After watching your video I went outside and found the main culprit thanks to your video. Thanks again
Beautifully seasoned skillet! I have clarified butter in a glass measuring cup then pour off everything but the solids.
I just did up some clarified butter this weekend, with intention of fixin' up some hash brown taters. Out of character for me, I was patient and let my butter (1 lb) melt slowly on low. This allowed me to decant the clarified butter into a 16oz mason jar. I used some to fry up some cackleberrys and later to toast some burger buns on my cast iron flat skillet. All I can say is scrumdelicious! I tip my hat to Kent and his guidance. GOD bless you & Shannon!
Thanks for watching and God bless yall
love the way how he just toss the stick of butter in the pot
Thank you for your warmth and a great recipe - love from Australia
I just finished eating the perfect hash brown, thanks to you! 😋
Just like the "cowboy coffee" video, I'm amazed at how simple this is - but also that I've never figured it out & that no one else has shown me this.