The Tricks to Crispy Hash Browns

you know get a lot of questions on YouTube about what makes a really good crispy fried hash brown ain't no telling how many bushels of taters I fried it for our figured it out but I did figure it clarified butter rent some taters really well and the lids got to go in that skillet when you go to fry them so come on let's go Mike [Music] right now folks y'all heard me say that really big multiple syllable word for a cowboy clarified butter now to me when you clarify butter when you cook it down and you break them solids apart and that milk and stuff Rises off there and you're going to separate that Bend that butter taste and the flavor that isn't going to burn will help that hashbrown get that golden crust but who it is gonna be so good go over about a medium-high heat it's not cold it's not you it's just right we're gonna toss her in there when it goes to melting you've got to stir it constantly because if you don't you're gonna start burning that real quick look begin to get a little bubble in here sure our butter ain't completely melted but we got to go to stirring now because if you don't it's gonna burn your clothes and you see this this is beginning to turn a different color in their world we're stirring it's becoming clear these edges are gonna fry up a little more on the outside when we're starting this you can see that when you clarify something make it clear so we can turn that heat out continue stirring while this stuff is boiling so you don't get a chance to sit there and burn now next step we gotta have one fancy strainers maybe everybody got one of these it's called a coffee cup in a coffee filter I'm just gonna mash it down in there just a tad and fold it over cuz we got to strain the solids off that butter and you have to be a little careful here not to overflow your filter apparatus and give it time to soak on through there and we'll just let it sit there and drain and we'll prep them Tigers here in just a second all right folks member russet potato so we will just peel this thing and I think you'll notice if you look right over here there's a bowl already got some cool taps water run in it and then you're gonna need you wanna cheese graters big side of the cheese grater not too little and we're gonna grade you in that one some be careful not be getting your fingers down there in the greater hope it'll give you something manicure real quick it wheels one of the most important steps I think not bombing the clarified butter is the rinsing of the potato to get that starch off of it now we had clean water and we had a clean tighter but when we look in here in just a minute it's gonna be sort of promptly and a little milky white if Shannon look in here you can see the color that water but you started around there with containers and make sure you you know and Tigers wet now everybody got one of these space helmets they do if you ain't get you one because you're gonna need it we're gonna strain that water out of them now we're gonna put it back in there run up a little more cool water right there on top stir them potatoes again put a channel look back in here the color of that water ain't as clear as I'd like it still just yet what we're gonna do runner back through the Martian space helmet one more time you don't want to do this folks three or four times until the water is you see the difference here this is about the fourth rinsing and that's just clear as it can be give them a good shake and bake and then take your hands squish some of that water out there you don't hurt that tighter just keep squishing a little all right and you can't do this next step on a paper towel you got to have you a tea towel cupped I'll lay it out there don't you [Music] hold it over one more time it's in the middle mashing the paper towels won't work as well doing this because they don't get the moisture out that a cup towel we're gonna fluff them up just a tad this is important give them tighter some air running back down here to this end that didn't have no water on a chip and we're going to buy something even and you can see how they're light and fluffy now they are good to go and see that good white color you got in them taters that's due to that rinsing so let's get ready to fries up some hashbrowns another important component here test iron skillet go ahead let's get about a medium-high heat again our clarified butter that we had we're going about three tablespoons now we're gonna let that go till it just begins to bubble just a little as we'll know that a wire and it's getting good and hot but you want to make sure that this skillet is wet all the way around there's a little bubble action beginning to take place yeah hit this hashbrown try to put him right in the center if you can I don't want to mash him plumb down I just want to give him a little pat then we're gonna season it good you can see the thickness here is probably over a half inch closer to three-quarters you don't want to mash the mauryans plumb flat like a pancake but we didn't get this lid on any because what's that Liv doing it's creating that steam effect which is going to help them potatoes get done in the middle because we're going to have to flip him over here we're gonna let him go about five minutes now I know how bad you're wanting to but don't do it do not take this lid off just yet while it's cooking we're gonna go about five minutes you can go look in the tech clock about four and a half we'll probably gonna take this lid off and have a look at it but you take that off too quick you lose that steam that pressure that's help on the inside of that cook so get away from the lead all right folks we've been about four minutes and 59 seconds as you can see things is looking good and you gotta sneak like of the employers you don't need be putting the lid back on even this time because he is good to go go about two to three minutes on this side when you begin to see that crisping around during them ages again and then it's whoa hang on okay they be nice a nice birthing backtest are you turn it off it's still cooking just a minute till I get something out of my ha now we didn't cook it maybe two minutes I'm gonna set aside because he's done cook 3/4 of the way 3 now you can put them on a wire rack now you can put them on a paper towel and just let them sit me click here and there is crunch everywhere I not I don't kill her dead folks but that's what I call a crutch this is some good hash brown remember follow them tips you can do this at home ain't nothing to it we thank you so much for stopping by the kitchen that a man a beagle and Frank tension and we appreciate you watching our YouTube channel hit the subscribe button god bless you each and every morning it's hash brown day

Channel: Cowboy Kent Rollins

Views: 3,271,509

Rating: 4.9363575 out of 5

Keywords: cast iron, cast iron skillet, dutch oven, fried potatoes, hashbrown, crispy hashbrowns, cowboy cooking, cast iron cooking, cowboy, ranch life, Breakfast recipe, easy hasbrowns, holiday recipe, best hashbrowns ever, dinner food, classic hashbrowns

Id: ttK2YP_ayYI

Length: 8min 9sec (489 seconds)

Published: Tue Aug 29 2017

Reddit Comments

[u/pickled-egg]

That's a moustache you can trust.

[u/[deleted]]

You ain't gonna hurt that tater

Words to live by, brother

[u/Tactical_Muffin]

This guy is so wholesome, if you're feeling down I recommend watching some other videos on his channel.

[u/monkeyfetus]

I know how bad you're wanting do, but don't do it. Do not take this lid off just yet

My stepdad always made great hashbrowns, and when I asked him how he gave me this great advice: "if you have a hard on and want to keep it, don't fuck with it."

[u/Correa24]

Can I just say I love these foodie videos on YouTube? It's refreshing to see similar or different meals cooked by people around the world.

[u/TannyBoguss]

Remember not to get your fangers down in the grater holes

[u/Twisted_Schwartz_]

If that man had a beard, it would be made of denim.

[u/AntonChigurg]

Here's an European dude thinking 'Hash Browns' meant Weed Brownies

[u/t3hdownz]

Watched the whole thing. I know how to make some crispy hashbrowns now. Upvoted.