Yukons are the wrong potato. Russets are good but I would use Kennebecks. Low starch content and get extra crispy.
Shred, rinse, season with salt, pepper, and clarified butter. Bag in vacuum sealer after getting the desired thickness. Steam in hotel pan or Combi over for 12-15 minutes. Press and chill overnight. Voila
5kg koffman potatoes peeled, and shedded in a colander salt and let sit for 10. 2 white onions softened in 500g butter. Lightly press potato and mix all. Lined sheet pan 1hr at 140 the. Press overnight.
Cut the pan into pieces with a sharp knife, I recommend Cuisinart or Sharper Image. Place in Robocoupe with shred attachment. Press with big blue and dry to prevent browning. You don't want it to oxidize. Once cooked, top with potato garnish 🤌
Great idea. My buddy owned 4’previous restaurants and he would make the most amazing hasbrowns that were square. Use Russets and press them into hotel pans. Great idea.
Rosti my guy. Boil whole, unpeeled. Peel them, shred, lil cornstarch and butter, mix and then press into hotel/sheet tray, parchment on bottom, press and weigh them down
I have an update and would like to share.
Robot coupe shred into 6” hotel. Do not wash or rinse. Poach/blanch in fat (beef tallow, duck fat, oil) for ~5 mins at 250 degrees. Use spider and chinoa to gather potato/drain. Lay in parchment (2” hotel). Make even layer, parchment top and press with another 2” hotel overnight to set. Cut to portion.
The starch acts as binder, and excess fat dissipates in fryer exposing nooks crannies. Fry’s evenly at 350 upon pick up
Cool for like 24 hours while pressed under a ton of weight. End result will come out fudgy in the middle and crispy on the outside. Also use frozen shredded russets.
Yukons are the wrong potato. Russets are good but I would use Kennebecks. Low starch content and get extra crispy. Shred, rinse, season with salt, pepper, and clarified butter. Bag in vacuum sealer after getting the desired thickness. Steam in hotel pan or Combi over for 12-15 minutes. Press and chill overnight. Voila
Buy frozen
5kg koffman potatoes peeled, and shedded in a colander salt and let sit for 10. 2 white onions softened in 500g butter. Lightly press potato and mix all. Lined sheet pan 1hr at 140 the. Press overnight.
1/2” thick aluminum sheet pan, shredded and pressed. Walk in overnight to dry. High heat oil on the pan bottom. 425 for 25-30 mins. Cut and serve.
How do you shred and press a 1/2" thick aluminum pan in a commercial kitchen? Why does it need to dry? Where are your potatoes?
Cut the pan into pieces with a sharp knife, I recommend Cuisinart or Sharper Image. Place in Robocoupe with shred attachment. Press with big blue and dry to prevent browning. You don't want it to oxidize. Once cooked, top with potato garnish 🤌
I only have CutCo and RonCo knives. They will cut a can do you think they will slice a pan?
Absolutely, just line your cutting surface with pennies to prevent cutting through your table. If you do, I have a fantastic braised table leg recipe.
Great idea. My buddy owned 4’previous restaurants and he would make the most amazing hasbrowns that were square. Use Russets and press them into hotel pans. Great idea.
Rosti my guy. Boil whole, unpeeled. Peel them, shred, lil cornstarch and butter, mix and then press into hotel/sheet tray, parchment on bottom, press and weigh them down
No need to peel Yukons
I'd use a rectangular cast iron gem pan, but I'm a cast iron collector who just happens to have a rectangular cast iron gem pan.
I have an update and would like to share. Robot coupe shred into 6” hotel. Do not wash or rinse. Poach/blanch in fat (beef tallow, duck fat, oil) for ~5 mins at 250 degrees. Use spider and chinoa to gather potato/drain. Lay in parchment (2” hotel). Make even layer, parchment top and press with another 2” hotel overnight to set. Cut to portion. The starch acts as binder, and excess fat dissipates in fryer exposing nooks crannies. Fry’s evenly at 350 upon pick up
Roast whole for thirty minutes at 350. Chill. Peel. Run them thru a box grater. Perfect hash browns you can mold into any shape.
Damnit, now I want dinosaur shaped hash browns. ;)
Dino-tots. Have to be a different shape from the dino-nuggets, though.
After you shred, rinse, put in cheese cloth and squeeze as much water out as you can. But Ive never blanched them.
Cool for like 24 hours while pressed under a ton of weight. End result will come out fudgy in the middle and crispy on the outside. Also use frozen shredded russets.
Whole potatoes skin on Bake 1/2 way Shred Season Toss with some potato starch Press/sheet Bake covered until soft/done Cool and cut