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

17 күн бұрын

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

@djdickey

7 күн бұрын

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

3 күн бұрын

Boil them how long?

@strykerentllc

3 күн бұрын

@@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

3 күн бұрын

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

The camera lady LAUGHED! 😆

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

2 күн бұрын

Hey I appreciate that…

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

2 күн бұрын

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

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

@TheFlatTopKing

18 күн бұрын

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

@vinceedwards142

18 күн бұрын

I use one to and it works great.

@nighthawk_predator1877

18 күн бұрын

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

@j777

17 күн бұрын

I was wondering about that, thanks for having the answer

@shannonlawhorn1674

16 күн бұрын

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.

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

18 күн бұрын

haahhah thats awesome...down memory lane for sure

@RobbinsJoe

17 күн бұрын

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

17 күн бұрын

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

@TheFlatTopKing

17 күн бұрын

@@reminaya 🫵👊😳👊

@irishgrl

16 күн бұрын

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

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

@lhartwig2354

18 күн бұрын

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

@jamescole6846

17 күн бұрын

I caught that too and made me snicker as well.

@marksalsbery9826

10 күн бұрын

😂

@North_ofthe_GoldenRD

7 күн бұрын

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

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

12 күн бұрын

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

@NB.867.

11 күн бұрын

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

@Raul28153

10 күн бұрын

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

9 күн бұрын

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

@Dragantraces

6 күн бұрын

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!

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

@supercriticalsolid

8 күн бұрын

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.

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.

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

@TheFlatTopKing

18 күн бұрын

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

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

@TheFlatTopKing

15 күн бұрын

Love a good chipped gravy

@kyleo1236

14 күн бұрын

I ran to the comments when I heard her crack😂

@CoachZed

12 күн бұрын

oh, it was spatula size she was giggling at

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

That chuckle is worth the time spent watching video.

@TheFlatTopKing

16 күн бұрын

hahhaha

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

18 күн бұрын

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

@Trencher900

15 күн бұрын

I grew up eating those at that place. Ha…

@wallyschmidt77

14 күн бұрын

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

@dasan9178

10 күн бұрын

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

@mannypuerta5086

10 күн бұрын

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

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

2 күн бұрын

Thanks Fred… appreciate your time.

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

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

Great explanation of the entire process thank you so much

Very good information and thanks for your help.

Excellent info, Neal! Thank you!

@TheFlatTopKing

15 күн бұрын

Thanks bud

Thanks for the info 👍

Good stuff, Great advice!

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

@TheFlatTopKing

Күн бұрын

I appreciate that!

I needed this, thank you!

Y’all need to ask the Swiss about Rösti. 😉

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

2 күн бұрын

Ty

Awesome tips Neal! Perfect sense brother. Cheers 🍻

@TheFlatTopKing

13 күн бұрын

Glad it was helpful!

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

2 күн бұрын

Thanks bud

Very good information. Thank you.

@TheFlatTopKing

18 күн бұрын

TY

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

13 күн бұрын

You're very welcome!

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

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

18 күн бұрын

Really appreciate that....cheers

Thank you for your contribution to food science!

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

2 күн бұрын

Ty

As an ex chef that did brunch for way way to many years, YA'LL COOKING! This is solid.

@TheFlatTopKing

Күн бұрын

Hey I appreciate that...i do know many other successful ways...this was more of how can the average person at home replicate with ease..cheers...and thanks for the support

Temp, time and patience are key to a crispy hash brown.

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

16 күн бұрын

Absolutely bud...cheers

thanks for this

@TheFlatTopKing

4 күн бұрын

Absolutely

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

@TheFlatTopKing

17 күн бұрын

Absolutely

This really helped me In My future of cooking Hash Browns thanks for making this video

@TheFlatTopKing

2 күн бұрын

Glad it was helpful!

Thanks for this take....Thaw the food out!

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

18 күн бұрын

hahahaahha hey those are great too

Superbious! 🙏🏻

@TheFlatTopKing

18 күн бұрын

Thank you! Cheers!

The Mrs. Snickers- Priceless ! Loved it .

@TheFlatTopKing

15 күн бұрын

hahahaha

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

18 күн бұрын

great tip....

The laugh at 9:00 LOL

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

12 күн бұрын

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

@stevefromthegarden1135

12 күн бұрын

@@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

2 күн бұрын

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

2 күн бұрын

@@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. 😀

Great Video! You two are nuts, and we appreciate your potato sacrifice for us :)

@TheFlatTopKing

17 күн бұрын

hahhahaha she thought it...I just say it first.

I have never put this much effort into a hash brown. Good job.

@TheFlatTopKing

18 күн бұрын

hahah I didnt want to either...till I realize the pain people feel when they are asking about how to make better...

I’ve never heard of anyone cooking on a “girdle” before. Unique idea

@TheFlatTopKing

3 күн бұрын

i guess you feel better now making fun of someone....who clearly has a problem speaking clearly....thanks....find another channel to harass

Thanks guys !! A lot of great info but we barely eat potatoes anymore. Definitely save this video incase.

Merci 🎉 for the Spuds 🥔 !!!! 🤗🇺🇸👍🏻

Thanks, this is an a great video and I have been cooking to low.

@TheFlatTopKing

2 күн бұрын

You are so welcome!

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.

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.

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.

Thanks!!!

@TheFlatTopKing

18 күн бұрын

Anytime

Great Video..

Love, love your assignment!

@TheFlatTopKing

17 күн бұрын

TY

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

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.

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

@TheFlatTopKing

15 күн бұрын

I appreciate that

I hogged out the holes on my grater. Huge improvement.

Great video

@TheFlatTopKing

8 күн бұрын

Glad you enjoyed it

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

@TheFlatTopKing

15 күн бұрын

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

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

13 күн бұрын

Appreciate that...really do

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

17 күн бұрын

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

Thank you

There are some diner kitchen POV channels on KZread. 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.

“We only have so many inches to work with, we all have that problem”. The Mrs. Swallows a laugh. 8:55

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

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

11 күн бұрын

Interesting...will do ...thanks

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.

Love over easy eggs on top of my hashbrowns with side of sausage,soooo good!

@TheFlatTopKing

11 күн бұрын

Absolutely

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

2 күн бұрын

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

Thanks

Can you please do a video on how to prepare and season an Academy Outdoor Gourmet 4-Burner 36'' Griddle ? They say it has some type of Non Stick surface and I’m not sure what it needs or doesn’t need. Thank you.

What an excellent video. When I heard the giggle, I had to subscribe.

@TheFlatTopKing

2 күн бұрын

Hahaaahha

I'm getting out my IR gun next time. Your water sprinkle demo was very informative. So many tips, thanks for your obsession. If you're traveling through Albuquerque, try some Western Style hash browns at Frontier.

@TheFlatTopKing

16 күн бұрын

Will do...thanks

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

Always learn something on your videos . Just goes to show you Always teach an old dog a new trick Thanks Buddy

@TheFlatTopKing

17 күн бұрын

Absolutely

You should try Whirl oil. It is used often in restaurants to make hash browns.

8:52 Wins the award.

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!

Do you rinse your simply potatoes? Thanks for the great content you consistently put out on both channels!!

@TheFlatTopKing

17 күн бұрын

Not at all...just open and go...

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

18 күн бұрын

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

I didn’t watch it except at the end. The absolute best way to make hash browns is to grate organic russet potatoes unpeeled then put them in a cast iron PAN with leaf lard over medium low heat. You smash it down a little to hold it together. You slowly cook until crispy. That is by far my family’s favorite method to make them. Not washing the grated potatoes and cooking in a pan with lard contains the oil and flavor better into the hash browns. Super simple. Best flavor. Master the thickness and slowness of cooking and you got the right stuff. Extra virgin oliver oil, leaf lard, and bacon grease all make a good hash brown.

I can't do hash browns without diced onions! For some reason that paring is magical! I tend to start the onions first until they have just turned opaque. Then I add the well rinsed potatoes. But the parboiling mentioned in other posts is probably the best way to go. Only I don't always know ahead of time if I want hash browns for breakfast. It's usually an on the spot decision.

@TheFlatTopKing

2 күн бұрын

💯 percent agree…. We thought starting with just the basics and let people add from there. I’m a fan of jalapeno as well.

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

I use the small blades on a v-slicer. like the texture better than the grater

Great video! Question. You had 1 pile that had started to brown before you put on the flat top. Are those still good? I had a bunch of red potatoes that I needed to do something with so I made a bunch of shredded potatoes and put in food saver bags and put in freezer and when I took out a package to thaw before cooking they turned brown. After shredding I rinsed once. Thanks.

@TheFlatTopKing

16 күн бұрын

I dont reds are good for shredded....to much gunk....you could absolutely quarter or half...par boil...and toss on griddle...finish with garlic and butter...

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.

The wife's reaction at 8:57 to the remark "You only have X amount of inches to work with, we all have that problem" cracked me up!

@TheFlatTopKing

6 күн бұрын

hahhaahha

The hero we deserved. Thanks for doing this man.

@TheFlatTopKing

8 күн бұрын

Appreciate ya

Thanks for all of your hard work! Now, take a break from hash browns for 3 months!

@TheFlatTopKing

13 күн бұрын

ahhahh True...very true..

@SanJacintoArtGuild

13 күн бұрын

40 years ago a buddy and I attempted a Pizza Challenge at a local eatery: two people consume a 36" party pizza in one hour. We couldn't eat the last two pieces, so we lost. I couldn't look at or stand the smell of pizza for 3 1/2 months!!!

@TheFlatTopKing

13 күн бұрын

@@SanJacintoArtGuild Hahaahhah. Completely understandable

Hey, I'll eat the 'mistakes' no problem!

Sambos used coconut oil to cook hash browns We made a long column and then used the spat to make individual servings If not sold the portians got moved over by the egg side Best kitchen i ever worked in

Partially bake the potato in the microwave before grating it. Won't oxidize and browns quick, without drying the inside too much but avoids having to drain also. A cheff showed me this trick.

Almost All pre shredded hash browns (frozen or dehydrated) have dextrose added (sugar or corn syrup) this helps the browning. Wind guards for the Blackstone greatly help with getting good stable temperatures. Sugars help browning, Starch helps the crisping