tag:blogger.com,1999:blog-7173052990851751381.post8054954311438511983..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Classic Diner Hash Browns - The Real King of the Breakfast PotatoChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7173052990851751381.post-75614487391153795042017-07-22T17:17:00.716-04:002017-07-22T17:17:00.716-04:00Chep, you Da mam and all but Ketchup on hash brown...Chep, you Da mam and all but Ketchup on hash browns is ileagle in 30 statesAnonymoushttps://www.blogger.com/profile/07230637166924218971noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30629096322184381392017-03-21T10:11:27.790-04:002017-03-21T10:11:27.790-04:00Why are you using Russets, a high starch potato, a...Why are you using Russets, a high starch potato, and then going ahead and getting rid of all the starch? That seems counterintutive. Low starch potatoes like Red Norland already have most of the starch taken out, so why not use those? Also, my Mom always had onions in the mix. Why no onions?Anonymoushttps://www.blogger.com/profile/11484507360176855629noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30099097664599440112016-07-24T15:20:06.388-04:002016-07-24T15:20:06.388-04:00I've made hash browns many times before, but I... I've made hash browns many times before, but I've never rinsed them with cold water, so I gave this recipe a try. Didn't have Russets, so I used Yukon Gold. After grating and rinsing, I dried the potatoes with paper towels, then placed them in a hot pan with olive oil. After cooking for 7 minutes, I tried to flip them with the pan, like I normally do, and half a cup flew out and onto the floor. This told me that had I not rinsed them, they would have stuck together and stayed in the pan. These potatoes tasted OK, but I really prefer mine without rinsing. They retain the taste of the oil and butter better, and they have lots of crunch too. This exercise was informative, as I learned a little more about starch, but I probably won't be rinsing my hash browns again. Thanks for all your work. Love watching and listening to you. kpeffleyhttps://www.blogger.com/profile/07871359242119693297noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77436684026929828602016-05-19T00:36:55.086-04:002016-05-19T00:36:55.086-04:00I just tried making something called Rösti potatoe...I just tried making something called Rösti potatoes, which looked a lot like a big pancake of hash browns. They got crispy, but the crisp stuck to the bottom of the pan. I think I'll stick to Chef John's hash browns.rodentraiserhttps://www.blogger.com/profile/17519038814801159428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90230836120753164192015-11-11T05:45:04.839-05:002015-11-11T05:45:04.839-05:00No one has mentioned nutmeg. I use it on hashbrown...No one has mentioned nutmeg. I use it on hashbrowns so regularly that I wondered why and left it out - ugh! Those little nuts and potatoes were meant for each other. Just scrape a dusting on before thay go into the pan and hash brown heaven.Ron Williamshttps://www.blogger.com/profile/00760824786776028504noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81958496825998976512015-01-27T08:07:15.357-05:002015-01-27T08:07:15.357-05:00These are the best hash browns ever! Thanks Chief ...These are the best hash browns ever! Thanks Chief John!rain.drophttps://www.blogger.com/profile/03876618250491967168noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86917525235203272502014-08-10T10:45:57.908-04:002014-08-10T10:45:57.908-04:00omg omg omg!!! never did this till this morning. I...omg omg omg!!! never did this till this morning. I made these for breakfast,my wife liked them so much she was late for work!she couldn't stop eating them..THANK YOU Chef John you have once again made me a hero. your friend in Newfoundland Canada, willy DWillie Dukeshirehttps://www.blogger.com/profile/00460838929576271644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78171353562481018642014-02-18T16:01:26.025-05:002014-02-18T16:01:26.025-05:00Hey! What's all this European stuff. My tw...Hey! What's all this European stuff. My two grandsons eat ketchup with practically every dinner, I'm sorry to say. But for breakfast, I agree with a previous poster, it has to be HP Brown sauce. Nom nom!!Brendahttps://www.blogger.com/profile/10147104580208867995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28039230451720118712013-08-18T10:23:01.980-04:002013-08-18T10:23:01.980-04:00No one noticed that "scrapple" on the ot...No one noticed that "scrapple" on the other side of the eggs because... it is toast. Aaronhttps://www.blogger.com/profile/03985833564442768685noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46321668554204042442013-06-11T12:23:16.620-04:002013-06-11T12:23:16.620-04:00I've always had trouble with this recipe and f...I've always had trouble with this recipe and finally found a method that works. But it comes from another site! Fear not chef, I'm still ye faithful servant. Here's what I do...<br /><br />The first thing is to use oil, and lots of it. Then preheat the oil on high. This is a must so stay by the pan and be smart. Lastly, use a pan with a wide surface area so the potato spreads out thin and cooks through. <br /><br />Cook the first side for 3 minutes and it will have crisped and congealed. Turn the cake over and cook second side for two minutes. Voila! You're done! Beautiful and crispy. You don't even have to peel skin or remove the starch. The whole thing takes 8 minutes.<br /><br />Give it a go! <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67266253001111564992013-01-26T13:00:17.799-05:002013-01-26T13:00:17.799-05:00Seems nobody noticed the scrapple on the other sid...Seems nobody noticed the scrapple on the other side of the eggs. Chef, if you haven't already, please make a video on scrapple and educate the masses. If folks get this excited over hash browns and eggs, getting the word out about scrapple could go viral. If there's enough demand, maybe someday scrapple will be something you can purchase in every town in America. Thanks.Anonymoushttps://www.blogger.com/profile/11045485109806204197noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3903187154581173012012-06-17T12:41:25.111-04:002012-06-17T12:41:25.111-04:00I've never made a hash brown I've been pro...I've never made a hash brown I've been proud of before! Thank you Chef John!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40407944136143456792012-05-24T02:06:12.160-04:002012-05-24T02:06:12.160-04:00Maybe, but sounds like too high heat or thin pan.Maybe, but sounds like too high heat or thin pan.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34317888589865159112012-05-24T00:56:10.108-04:002012-05-24T00:56:10.108-04:00Chef John, after the initial crust and I flip the ...Chef John, after the initial crust and I flip the potatoes, they just start turning black instead of the golden brown color. Do I have to add more oil after flipping?Enoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85622461197836247712012-05-17T13:04:00.571-04:002012-05-17T13:04:00.571-04:00Just made hash browns for the first time according...Just made hash browns for the first time according to your methods and they turned out BEAUTIFULLY. Best hash browns I've ever had, so wonderfully flavourful and crispy! I've been watching your videos for a while now and never got around to making one of your recipes yet, but today I was craving something carbs-y and this sprang to mind. You are a genius Chef John, now I can't wait to try more of your wonderful recipes, especially seeing as your videos always put a smile on my face :)<br /><br />Love from Sudan/Ireland/Lithuania! (Yeah I know, I'm a mess)Lananoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66769433067081725722012-05-13T12:05:52.390-04:002012-05-13T12:05:52.390-04:00This is my go-to hash browns recipe - good stuff! ...This is my go-to hash browns recipe - good stuff! I don't use clarified butter because it's an extra step that I don't think is worth it. I just melt the butter over medium heat and go from there.Rob Pitingolohttps://www.blogger.com/profile/10273110931175509169noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-607280765792443692012-04-25T13:43:41.165-04:002012-04-25T13:43:41.165-04:00Why use clarified butter as opposed to just regula...Why use clarified butter as opposed to just regular?Prosperonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65088182869886657762012-03-31T16:12:50.379-04:002012-03-31T16:12:50.379-04:00sounds like heat was too high. btw, butter can'...sounds like heat was too high. btw, butter can't "cook out" fat doesn't evaporate like liquids.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48994472857381590772012-03-31T16:10:44.222-04:002012-03-31T16:10:44.222-04:00Charred potato coleslaw!
I buttered a non stick p...Charred potato coleslaw!<br /><br />I buttered a non stick pan, but I did not microwave the butter. I was waiting for the potatoes to crisp at the bottom but a lot of smoke was coming out of the pan. I guess the butter had cooked out? I turned the potatoes over to prevent more burning, occasionally adding butter, oil or water. They cooked but never congealed. I couldn't get crispiness or uniformity, and they turned out charred and spicy. <br /><br />Help!Prosperonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41131991570776902602012-03-14T12:25:28.572-04:002012-03-14T12:25:28.572-04:00mmm... i love hashbrowns.. now i love them even mo...mmm... i love hashbrowns.. now i love them even more! AND can make them at home! (never tried before this) THANKS Chef!!Sarahnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54832803769268730622012-03-05T14:26:04.641-05:002012-03-05T14:26:04.641-05:00I absolutely love your recipes and enjoy watching ...I absolutely love your recipes and enjoy watching you cook them as well I think you should have your own show! cause I think the way you teach and talk to your audience is very charismatic and ingenious and fresh. Please continue<br /><br />Sincerely a follower<br />Thera Holmes<br />From Ottawa Ontario CanadaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89542087323074522862012-03-04T20:46:23.612-05:002012-03-04T20:46:23.612-05:00Olive oil worked for me, but it did take a while.
...Olive oil worked for me, but it did take a while.<br />Also, Chef John, I definitely watched that video and thought, "1 potato per person is way too much."<br />I'm cooking the second batch now.<br />I apologize for doubting you.Jalalhttps://www.blogger.com/profile/08492500392871706169noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44697061897230012502012-03-04T20:12:12.277-05:002012-03-04T20:12:12.277-05:00Chef:
A trick I use is to rinse the shredded pota...Chef:<br /><br />A trick I use is to rinse the shredded potato in a salad spinner basket until it runs clear then take them for a quick spin. They come out nice and dry without a lot of squeezing, draining, or blotting.Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51995808895662129382012-03-04T09:55:11.208-05:002012-03-04T09:55:11.208-05:00Yeah, don't use vegetable oil. I just tried th...Yeah, don't use vegetable oil. I just tried this with olive oil and it turned out floppy & greasy rather than crispy. It also took forever to get browned. I was just lazy and felt like skipping the step to make clarified butter. They still tasted great, but the texture was off.<br /><br />If you're lactose intolerant and don't want to have butter in the house, you can still try to make this recipe. Look for a product from India called "Ghee." It's butter that is already clarified to remove the milk solids. When I bought some, it was sold in jars, unrefrigerated in the "Ethnic Foods," section of my grocery store.Steven K.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77282236099936080642012-03-03T22:00:04.729-05:002012-03-03T22:00:04.729-05:00Hey Chef, try the Hot & Spicy Tabasco flavored...Hey Chef, try the Hot & Spicy Tabasco flavored ketchup... it's the best. :)S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.com