The Secret to Extra Crispy Hash Browns (Better Than Diners!)

Okay, so listen. In this video, I'm getting ready to show you guys how to make restaurant style hash browns, right? They super easy. We going to do them from scratch. And guess what? I got a bonus for you. You want to check this one out. Okay, so the first thing we're going to do is, you know, peel our potatoes. And I've already washed and clean these. You know what I mean? They just had time to dry. You know what I mean? So, just get yourself a bag like I do. I have right here. Or you can do it over the trash. I This is probably like the better way. There's no need to work over the trash, you know? So, we'll just go ahead and get these down. You see these little brown spots right here? I'm going to go ahead and just cut that out. But let me just go ahead and get it all done. Then we move over to the next step. All right. So once you do that, you want to get set up. I'm going to throw this away. So we going to take, you know, our grater. And listen, it's all different sizes on on the grater. Right. What I'm going to be doing is I'm going to go ahead and use the big side. Right now, I had a bowl got cold water in it already. This is what I'mma do. I'mma take these, you know, potatoes that already peeled, right? And then all we gonna do is grade these, right? And this is going to give us that hash brown that we're looking for. Perfect size, just like cheese. All right. So then once you're done, you want to take your your shredded potatoes, right? You want to take it and you want to just put them in this water right here. You know, it's cold water, folks. Right. I let these be in there cuz instead of me doing them all at once, I mean doing them, you know, each individual, you know, I did them, you know, all at once. So, you put them in here. You can see it's going to be murky. What we want to do is just keep them in there so they don't turn any further brown, right? So, I'm going to set these over here. Then, we move on to step number two. Okay. So, look, this is what I do. I get myself a colander. I take my potatoes, right? And I rinse them until they become clean. and get all that starch off and all of that. Right now, I put them back in the cold water so they don't turn that reddish oxidation color. Right. So, we'll leave them like that. I want to get all of these cuz we going to make some hash browns. All right. So, once you set your, you know, your your shredded potatoes in the cold water, they ready to go, right? You don't have to do nothing else but we going to get them patted dry. Now, I take a onion and look, I want you guys to look at this size right here. This is what I'll be using. This size so that we can go ahead and just grate. Now we grating cuz we want to have flavor, right? So remember, fine is for flavor and the larger dice is for the texture and flavor too, though, you know? But this right here, I want you guys to just check this out. We want these hash browns to pop. All right, so now you guys can see just what it is. It's almost like a paste like, and you can see all of the onion flavor. For those you guys that just want to dice them, you can do that also. But I'm going to set those there. Now, I'm getting ready to come in here and we gonna go ahead and dice down. You know, you don't need a whole lot of uh bell pepper, right? So, I'll get these going. Okay. So, only reason I'm going to show you this part is I want you to look at the size of the dice. You want to be able to see it cuz listen, it makes your hash browns pop, but you want it to be small enough for it to release it flavor, right? So, as you bring them over here, you see how I got them. Now, we just go ahead and dice these down like a little bit on the small side. Remember, if it's bigger, it's for the texture, you know what I mean? But you want to have a you want to have like a decent size. You don't want to like mince it or do nothing micro. Okay, so look, I know you guys looking at the size of this cast iron. Look, this is 22 in. Hey, these are musthaves. I know some of you guys are scared of that cast iron, but don't worry. I'm going to show you how to clean them, show you how to keep them up and do all of that, right? So, this is what I'm going to do. I'm going to add a little bit of this olive oil right here. And that's infused olive oil, right? So, I got a medium. Oh, man. It kicked back. That tells me right now that's that scallion. So, what I'm going to do is we going to sauté, you know, we going to saute our uh our bell peppers right now. Now, we not going to add the onions cuz the onion those are real fine. All right. So, we just keep these right here. And if you need a little bit more, depends on how big your cast iron is. You could do this with butter also, but I'mma introduce butter. Don't worry. Right. So, we're just going to let these start to get soft. Right. So, I'll keep this right around here in the center and let those work down. Now, what I'm going to do is I'm going to start drying out my hash browns. So, what I do is I take a slotted spoon, right? And I let them drain. You know, I let the potatoes drain and then I just put them on here just like you guys see, right? And then notice I like spread them out a little bit cuz we want them to dry out. We want these to be as dry as possible. That's going to be the key to getting these nice and crispy, right? Right. Then we looking for that color, too. Right. So, we'll just do this like this. Yeah, that's it right there. Now, you want to get yourself another paper towel, right? And we just put these right here on the top. And we pat those down. Now, I'm going to pay a little attention, you know, to my sauteed, you know, bell peppers. Look at these right here. I like where they at. That's fine. We don't want to rush them. You still want them to have a little bit of integrity, but you want them to release that flavor right inside of this oil. All right. So, now what we want to do is I just take these out, right? Once you get them sauteed to your liking, you guys can take them all the way down if you would like. I still like to have mine to have a little bit of integrity. All right. So, let me go ahead and get these out of here. All right. So, I'm going to take these put these out here just like, you know, in the center. Right. You guys can set them on your pan, you know, in different, you know, just spread them out, right? But this is just going to be one for the sake of this, right? So, now I'm getting ready to go ahead and I'm going to get us a a dab of butter. Okay? So, you see butter is melted. Look at this right here. I want you guys to tell me what you think. Right. And I'm going to add just a little bit of this, you know, onion to it. Right. Oh yeah. All right. And now we're going to take the dried hash brown. And what we're going to do is we're just going to put it right here on top. Just like that. Right now, I want to look at my fire. Make sure I still got that medium high flame. I do. You know? Then what we going to do is we're going to put a top over this. Right. That butter and everything is going to help it crisp up. So, I'mma take this. And this is why I like using my, you know, my 22 in cuz I'm able to use my outdoor cover, you know, in the inside. Okay. So, then when you flip it over, you want to look at something like this right here. That right there is right now. You just get yourself a plate, get underneath it, you know what I mean? And uh put it on there. But this is how you come up with crispy restaurant style. Now, you can make them as crispy as you want them. I still like mine to have that brown look, right? But I don't want to have I don't want them to be crunchy, you know? But if you want them to be crunchy, all you got to do is just continue to cook them a little longer on each side and you can go from there. Now, for this one, I'm going to go ahead and put a nice piece of cheese right here on the top. Now, you guys, look, I'm getting ready to cut this off and put my cover over the top. You know what I mean? We just give it about 30 seconds to go ahead and just get some of that cheese to start melting. Then, we'll take that and put it on there. And if you guys ain't never had it like this, some of you guys probably can't think about it, but just think when you have potatoes, you put cheese, all that stuff on there. So there you go. So we get underneath the bottom of this one, and we just add this one on here like this. And we going not going to leave nobody behind. All right. So the last way to re this level up for those of you guys that got waffle makers, right? So what I did was I scrambled myself an egg, right? Put a splash of water and some kosher salt in it. All right. So we got that done. Now, we got a little bit, you know, of our sauteed onions. I mean, our bell peppers. I'm going to go ahead and just add some of this here. I don't need to mix this up. You'll see why. You know, we just add that in there like that. Now, I'm going to take my hash brown. We just going to drop this right here. Just like this. Right. Just put a little bit more in here. And then what I'm going to do is I'm just going to add this right here over the top. That's going to be our binder. Right. And remember, we had some of that onion, too. So, you can go ahead and sprinkle some of this onion in here like this. Now, we close it and we let it work. Okay. So, once the waffle's done, well, I call it like the waffle hash brown. Once it's done, this is what it look like right here. Now, I sprinkled some chives over the top. Now, we make this one crispy. Put a piece of cheese. And then we just did this one just, you know, like regular. And if you guys know me, anytime I do anything on the breakfast side, I'm always looking for my chicken and do it, right? super easy to make. You guys can, you know, put put press over the top. You can cover them. The main thing is make sure you get maximum coverage, you know, so that you can get yours nice and crispy. Now, if you like what I'm doing, let me know down in the comment section below. Don't forget to hit that like button and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, folks, I'll let you guys guck and I'm out. Peace. [Music] [Music] [Music]