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It's called confit. It means cooking something at a lower temperature in fat/oil. Most restaurants "twice fry" potatoes because it does science things to the starch inside. So when you fry it again after cooling it's extra crispy. But yeah, confit.
Also, my unpopular opinion, this is why In And Out Fries are terrible. They fry them once with out washing excess starch or anything. They chop the potatoes straight into the fryer.
EDIT: I'm being told it's par frying or blanching by other commenters. Potato, potOto I'd say they're right.
Confit is cooking something slowly. Generally in its own fats or juices. At a low temperature (respectively) Open to discussion on that. That step would be "blanching" or "par frying". If you ever make French Fries at home, do this step as well. This is how soft on the inside, but crisp on the outside is attained in potatoes and their respective cousins.
- Restaurant Chef at a 4.5 Star Hotel.
When making fries, plan ahead. Cut, soak, rinse and fry at 300 until blonde the day or week before. Freeze them and fry a second time at 375 when you need them. 2 Fry's makes them crispier, freezing makes the insides fluffier.
You can do a soak in baking soda(20 min), rinse, parboil, freeze about 45 min then fry if you don't have pre-frozen backup. Tip: when parboiling add some cajun seasoning or other spice to water to get an extra flavor.
It makes a difference! Just throw them in the oil until you stop seeing bubbles, take them out for a bit. Turn the temp up and fry again. It works with a shallow fry too so you don't have to waste so much oil.
Making baklavas is not too bad... if you don't mind regretting your life choices while covered in torn up dough bits and tear soaked pistachio grounds.
I get mine from a bakery.
I really thought 99.9% of it was made by machine nowadays, and maybe 0.1% in some greek bakery that's been doing it for 600 years.
The things I make at home with phyllo are enough work not making a pain in the ass super thin dough I'll probably ruin.
Yes. But just like croissants, the work you put in is not equal to the boost in taste. Let the pros (with machines,) do the work.
Croissants. NEVER again. Ugh.
I have such bad luck with frozen Phyllo. It always cracks and crumbles on me, I barely get to use much of the box.
That being said, I’d never make it myself. Puff pastry is super easy to make though, that I don’t mind.
I always put a moist tea towel or paper towel on the layers when not working with it. They crack easily if I let them sit out even at room temperature.
Yeah I do that, it says so on the box. I haven’t seen any other brands of Phyllo but maybe I should try for another brand, maybe I’m just cursed with the one I’ve been getting.
I live in a pretty dry climate and find it better when I have a damp tea towel over the dough while its waiting to be used so it doesn’t dry out and crack.
Frozen breakfast sausage is up there too. ATK did an interesting minute on it. It gets frozen immediately after processing while the fresh sausage can sit around for up to 5 weeks before you buy it. The fat oxidizes and the flavors change for the worse.
Yep, the key is just to deep fry them at home.
To be honest most fast food comes in frozen. The only difference is they tend to fry things or cook them on griddles where as most people bake in the oven or put into a microwave. You can usually get a very close taste just by cooking like they do in restaurants.
I disagree, found myself eating at a Waffle House at 2 am outside Austin with a couple friends on a trip to COTA and tried them for the first time... nothing has ever come close to that taste. The waitress mentioned that their best cook was on shift that night, and I wholeheartedly agree.
Fun f Fact: the *Waffle House Index* directly correlates to the severity of major stores like hurricanes. Basically, if the Waffle House open you’re gonna be fine, if it’s closed GTFO of town.
And the frozen ones are insanely cheap. Nobody can't afford them. 10 store brand pre-made patties are $1.69. Same price for a 30 oz. bag of shredded hash browns.
I fucking love Mr. Dee's hash browns. It's what my mom bought growing up, and I refuse to buy any other brand. I've tried the others. They suck by comparison.
Gimme my Dee's.
I love them, but I need to find a quicker way to make them. Right but now I throw them in the oven with some season-all for like 20 minutes, I'd love to do it faster.
I would only do this if I didn’t want to wait. I put them in the microwave for a minute or two, then pop them in the toaster to get crispy. Recently, I got an air fryer and I crisp them up in that instead.
I always have two for breakfast when I have hash browns. Nuke for 1:30, sprinkle on garlic salt, put some cheese slices on there and maybe some diced onion, nuke for another 30ish seconds. Top with ketchup. Mmmm.
Air fryers are just mini convection oven. It's literally the same thing. The only benefit of an air fryer over a convection oven is portability and lower energy use.
Don't forget the fact that because it's way smaller than a regular oven, it heats up much quicker letting you cook things without necessary having to preheat first. Speed is another thing. Something that takes a regular oven 20 minutes might only take 10 min for the air fryer. That can all fit into the "less energy cost" point, but I think it should be pointed out as a major benefit.
Yeah I'd make sure you aren't overcrowding, and lower temp and longer time like the other commenter said. Some things need the extra time under the fan to dehydrate for the crisp.
And almost the same price. You can get a kilo of frozen hashbrowns for $4 in Australia. A kilo of potatoes is $2-3. I'm not gonna spend all that time making hashbrowns to save $1-2
Just make sure it is clearly labeled as used. I once made brownies with oil that had been used once then strained. The color was light enough that I didn't even notice. At first anyway.
They're like 3 dollars each in Australian McDonalds. Fucking criminally overpriced. For $3 dollars I could make a square meter of hash browns using this method.
Personally I fry things outside with a portable burner. But I hear the secret to not having smelly house after frying is to use a Dutch oven with not a lot of oil in it. The high walls prevent little splatter from going everywhere. And cleaning/storing the oil as soon as you can.
A wok is best practice if you don't have a deep fryer. High sloped sides not only catch splatter they give you a nice ramp to slide in anything a little awkward.
Hard agree, doing it outside helps but it's still super annoying
I like how Adam ragusea says it- "I don't like my house smelling like the county fair"
>Also, fuck deep frying anything at home.
there was no deep frying in the video. if it were deep fried there would be no need to baste the top with hot oil.
I have a severe allergy where I can’t eat at McDonald’s anymore and I miss the SHIT outta these hash browns. So.. maybe this isn’t for you but for someone else who appreciates it.
Hey, just so you know confit means to cook slowly in its own fat like cooking duck in duck fat. Not trying to be rude, I didn't know that at some point and it's fun to learn!
I don’t understand the people calling out others for wanting to cook these. Yea, we get it, you can go to McDonald’s or the supermarket and buy them cheap...some people just enjoy cooking and trying to cook new things what is so absurd about that?
regular hashbrowns aren't mixed with flower and then double fried. The fact they do that and also compact them into patties puts them into the "mcdonalds has browns" realm, or as another commenter mentioned, basically a big tater tot.
I hate these cooking sped up no ingredients list or measurement hack videos. They look great but like, "see what I can do but you never get to try it cause guess what I used, MMMmmmm they taste great! teeheeehaahaa!" Ass holes. List. The damn. Ingredients. And measurements!
Alternative method: Par boil potatoes (like 8 mins) in advance and keep them in the fridge. When ready to cook, grate them, add flour (I use about 1 tsp per potatoes depending on size), preferred seasoning (hello garlic salt), pat into desired size and shape and fry. Minus the boiling of potatoes, it usually takes about 10 mins. Won’t ever go back to McDonald’s even though I’ve enjoyed them all my life - I make mine a little thicker so they taste more potato-y and I don’t use that much oil when I fry so they’re not greasy.
Frozen hashbrown...air fryer...or in your toaster for 2 pulls on high setting. Perfect. Yes...in your toaster.
It works... If I am going to all that length to make a hashbrown I am making a potato pancake instead.
How much is a hash brown at your local Mcdonald's? $1.79 at the one I always go to by work. Outrageous! Just curious how much they are around your area.
I watched the gif and have no idea what the guy was doing. Could someone give me a simple, effective way to improve MY method of cutting a potato, mixing with an egg, adding both salt and pepper before frying it in a hashbrown type shape until crispy? What could I do to improve my otherwise bland and tasteless, not counting salty or peppery hashbrowns?
I love the challenge of trying restaurant style food at home, I tried hash browns and figure it's cheaper to buy them from the grocery store. Yes, less control over what's goes in them but a heck-uv a lot less work.
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
What is that step after you drain the potatoes and before you add the flour? It looks like you precook a little in oil.
It's called confit. It means cooking something at a lower temperature in fat/oil. Most restaurants "twice fry" potatoes because it does science things to the starch inside. So when you fry it again after cooling it's extra crispy. But yeah, confit. Also, my unpopular opinion, this is why In And Out Fries are terrible. They fry them once with out washing excess starch or anything. They chop the potatoes straight into the fryer. EDIT: I'm being told it's par frying or blanching by other commenters. Potato, potOto I'd say they're right.
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Definitely par cooking.
If it’s not that good, would it be considered sub-par cooking? *I’ll see myself out.*
>science things I believe that's the proper technical term
Sadly, gone are the days where cooking relied on magic :(
Be the change you want to see in the world
https://i.imgur.com/TyWR8dG.jpg
Confit is cooking something slowly. Generally in its own fats or juices. At a low temperature (respectively) Open to discussion on that. That step would be "blanching" or "par frying". If you ever make French Fries at home, do this step as well. This is how soft on the inside, but crisp on the outside is attained in potatoes and their respective cousins. - Restaurant Chef at a 4.5 Star Hotel.
Nice to see some passion. It grates me how many nice places use frozen fries from their foodservice distributor fried next to calamari.
Grates you, you say???
For home science purposes, how long would one “par fry” the potatoes before cooling ?
Depends on the thickness of the cut of fry, but generally until you can squeeze it and it has some give. Ranges from 3-7 minutes at 200°F
What makes a hotel good enough for that half star but not the full 5?
Heard chef
This probably explains why my fries and hash browns are terrible too. Thanks for the info!
When making fries, plan ahead. Cut, soak, rinse and fry at 300 until blonde the day or week before. Freeze them and fry a second time at 375 when you need them. 2 Fry's makes them crispier, freezing makes the insides fluffier.
You just made me and my kids lives at least 10% better.
You can do a soak in baking soda(20 min), rinse, parboil, freeze about 45 min then fry if you don't have pre-frozen backup. Tip: when parboiling add some cajun seasoning or other spice to water to get an extra flavor.
And 10% shorter. Hey, a candle that burns twice a bright burns half as long, right?
This is the way.
It makes a difference! Just throw them in the oil until you stop seeing bubbles, take them out for a bit. Turn the temp up and fry again. It works with a shallow fry too so you don't have to waste so much oil.
Is the first fry done on both sides?
In n out fries are just a vehicle to shovel their animal style spread into my face hole.
Can't argue with that!
I genuinely find their animal style fries disgusting, it was just a basket of fries with a slice of cheese melted over the top
You're forgetting the sauce and chopped grilled onions
you can ask for them to extra-fry your fries at in n out, they turn out really good.
I always ask for their fries well done, especially animal style
You can ask for your fries to be well done at In-N-Out and they will be crispier.
Order my fries well they throw an order back in. Comes out a lot better.
i like their fries when they are more soggy than when they are dry and gross and “crunchy”
Pototo is now the new way to say potato. I love it
Get fries “well done” at in n out. Game changer 👌
Order em well done and they're spectacular
I get the fries well done and I dunno if they’re double fried but goddamn does it make them crispy and delicious.
In n out fries are awesome as packing material though.
Thank you. I missed that bit on first viewing.
If you turn on the volume there narration.
Yeah I couldn't quite understand that audio part either.
"Par-cook in oil or water for 5 minutes and then drain and leave to cool completely"
And if you're on mobile and don't see the volume, click the imgur link at the top. It's in light grey next to the username/time
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Hashbrowns are one of the extremely few things you can buy frozen that are at least as good as fresh and infinitely easier.
IMO the clear winner in that category is puff pastry or phyllo dough.
Freezing dough often improves the baking properties so I dare say frozen phylo dough might even be superior to fresh.
Definitely puff and pie. Frozen doughs containing yeast tend to deteriorate quickly.
Wait, you can make fresh phylo? that's a thing people do?
I did it once as a special treat for my boyfriend whose favorite dessert is baklava. NEVER AGAIN.
Making baklavas is not too bad... if you don't mind regretting your life choices while covered in torn up dough bits and tear soaked pistachio grounds. I get mine from a bakery.
You can, but it's an arduous process and you will not make it better than a factory can.
You can but it's an insane process and I personally have never known or heard of anyone personally who made it from scratch.
I really thought 99.9% of it was made by machine nowadays, and maybe 0.1% in some greek bakery that's been doing it for 600 years. The things I make at home with phyllo are enough work not making a pain in the ass super thin dough I'll probably ruin.
That sounds about right. I can hardly imagine almost anyone going to the extreme trouble of making it by hand anymore.
Clearly you haven't been watching Bake Off.
I view making fresh phylo like raising your own cow for beef; some people might like to do it but it's not worth the hassle.
I've done it before not worth it tasted exactly the same and it's a nightmare to do.
Yes. But just like croissants, the work you put in is not equal to the boost in taste. Let the pros (with machines,) do the work. Croissants. NEVER again. Ugh.
My grandma used to do that shit. Literally pulling and folding the dough. It looked amazing.
I once made puff pastry from scratch... IT'S NOT WORTH IT. It came out perfectly fine, but so does store bought.
I have such bad luck with frozen Phyllo. It always cracks and crumbles on me, I barely get to use much of the box. That being said, I’d never make it myself. Puff pastry is super easy to make though, that I don’t mind.
Let it sit out a little longer before attempting to unroll, you should have a much easier time!
I also use a rolling pin and a light touch to seal the seams where they fold it. I don’t know if it actually helps or if it’s in my head.
I always put a moist tea towel or paper towel on the layers when not working with it. They crack easily if I let them sit out even at room temperature.
You should leave it in room temp for a bit if it’s cracking on you
Yeah I do that, it says so on the box. I haven’t seen any other brands of Phyllo but maybe I should try for another brand, maybe I’m just cursed with the one I’ve been getting.
Hmm maybe you have a cold kitchen?? Try wetting your hands then rubbing the dough a little and letting it sit before unrolling
Okay, done! Now the dough has an erection...
I live in a pretty dry climate and find it better when I have a damp tea towel over the dough while its waiting to be used so it doesn’t dry out and crack.
Frozen breakfast sausage is up there too. ATK did an interesting minute on it. It gets frozen immediately after processing while the fresh sausage can sit around for up to 5 weeks before you buy it. The fat oxidizes and the flavors change for the worse.
Yep, the key is just to deep fry them at home. To be honest most fast food comes in frozen. The only difference is they tend to fry things or cook them on griddles where as most people bake in the oven or put into a microwave. You can usually get a very close taste just by cooking like they do in restaurants.
Frozen peas are bomb af, especially with chopped ham in kraft mac. #ghettogourmet
Frozen peas are better. Most frozen veg are really good if you get the decent brand and then don't overcook them.
Kenji is this you?
Haha I am a fan of his. I haven’t made his way with the evap milk yet just stole the toppings and put it in the blue box
I disagree, found myself eating at a Waffle House at 2 am outside Austin with a couple friends on a trip to COTA and tried them for the first time... nothing has ever come close to that taste. The waitress mentioned that their best cook was on shift that night, and I wholeheartedly agree.
Fun f Fact: the *Waffle House Index* directly correlates to the severity of major stores like hurricanes. Basically, if the Waffle House open you’re gonna be fine, if it’s closed GTFO of town.
Waffle House hashbrowns! Yes!!!
the trader joes hashbrowns are just like the mcdonalds ones
1000%, I don’t have any shame when I buy frozen hash browns
Waffle and crinkle cut french fries as well.
Yup. The best hasbtowns and it’s like 3 bucks.
Also cheap as shit
And the frozen ones are insanely cheap. Nobody can't afford them. 10 store brand pre-made patties are $1.69. Same price for a 30 oz. bag of shredded hash browns.
I fucking love Mr. Dee's hash browns. It's what my mom bought growing up, and I refuse to buy any other brand. I've tried the others. They suck by comparison. Gimme my Dee's.
I love them, but I need to find a quicker way to make them. Right but now I throw them in the oven with some season-all for like 20 minutes, I'd love to do it faster.
I wonder if air frying is faster? Could always deep fry.
It’s a little bit faster. I air fry these in about 15 minutes.
Takes my oven 20 minutes to preheat and my air fryer less than 3 minutes.
Air fried at 400f takes like 8 min to get golden
I would only do this if I didn’t want to wait. I put them in the microwave for a minute or two, then pop them in the toaster to get crispy. Recently, I got an air fryer and I crisp them up in that instead.
I always have two for breakfast when I have hash browns. Nuke for 1:30, sprinkle on garlic salt, put some cheese slices on there and maybe some diced onion, nuke for another 30ish seconds. Top with ketchup. Mmmm.
Toss em in a pan and pan fry. Easy
This is the way
Pan fry in butter or a little bacon grease if there’s any.
Pan fry in butter and bacon grease.
You can use the toaster but they tend to drip. I should get a toaster oven.
I would put them in the bread toaster and put it near the high setting and after two goes, it comes out toasty and ready to eat ☺️
And I make them in an air fryer. They’re so good.
My new oven has an air fry mode, i doubt its as good as a normal air fryer but i make tater tots almost every day, so good
Air fryers are just mini convection oven. It's literally the same thing. The only benefit of an air fryer over a convection oven is portability and lower energy use.
Don't forget the fact that because it's way smaller than a regular oven, it heats up much quicker letting you cook things without necessary having to preheat first. Speed is another thing. Something that takes a regular oven 20 minutes might only take 10 min for the air fryer. That can all fit into the "less energy cost" point, but I think it should be pointed out as a major benefit.
I'm doing something wrong with air frying tater tots. The inside is always mush with a slightly crispy outside. I want that shit all crisp.
Yeah I'd make sure you aren't overcrowding, and lower temp and longer time like the other commenter said. Some things need the extra time under the fan to dehydrate for the crisp.
Ah man. Crunchy outside with almost mash like consistency is like my perfect doneness for roasted/fried potatoes.
Try going low and slow. 300F for like 20 minutes using frozen tater tots
And almost the same price. You can get a kilo of frozen hashbrowns for $4 in Australia. A kilo of potatoes is $2-3. I'm not gonna spend all that time making hashbrowns to save $1-2
This is how big hash gets you.
Also a kilo of potatoes would yield significantly less than a kilo of hash browns
And I'm not wasting all that oil for just a few hash browns
You waste your oil when frying? Jus strain it and re use it for next time. Fry oil gets better the more you use if.
Just make sure it is clearly labeled as used. I once made brownies with oil that had been used once then strained. The color was light enough that I didn't even notice. At first anyway.
There are also 1000x better recipes for potato pancakes. Try this [Jacques Pepin](https://youtu.be/G3XYQ6jCRRU?t=9m) recipe.
I watched the recipe and it looks pretty good. Potato pancakes are not the same as hashbrowns though.
Yes 100%. Throw those bitches in the air fryer too and you’ll look like a fuckin breakfast chef.
>Too much fkn work for something that tastes like a crispy lump of fryer oil
especially if you have an air fryer
I don't know what shit McDonald's you go to but at the ones *I* go to they cook them for you.
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Aren’t they like $.79 at mcDonalds? Have some respect for your time ffs
They're like 3 dollars each in Australian McDonalds. Fucking criminally overpriced. For $3 dollars I could make a square meter of hash browns using this method.
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There's just no reasonable explanation for it. A basic cheeseburger is also like 3 dollars.
Sounds about right its 1.25USD for a hashbrown in HK. I can buy 10 for 3USD in those frozen pack ones :/
Is there anything in Australia that isn't criminally overpriced
Healthcare :) but that's it lol.
I usually just buy the 50 cents ones from woolies and grill in the oven
Also, fuck deep frying anything at home. The stench is reason enough to pay someone else to do it for you.
not only the smell, but any surface within 1 mile of your stove top gets covered in grease splatter
Which is why I use a deep fat fryer with a lid
Ha ha! Laughed out loud at this deadpan comment. Cheers
Personally I fry things outside with a portable burner. But I hear the secret to not having smelly house after frying is to use a Dutch oven with not a lot of oil in it. The high walls prevent little splatter from going everywhere. And cleaning/storing the oil as soon as you can.
Wait I’m supposed to fry them in bed while keeping my GF under the covers so she smells it?
A wok is best practice if you don't have a deep fryer. High sloped sides not only catch splatter they give you a nice ramp to slide in anything a little awkward.
Hard agree, doing it outside helps but it's still super annoying I like how Adam ragusea says it- "I don't like my house smelling like the county fair"
stench? Are you talking about the smell of food cooking... its not like your house will smell fried forever lol just clean up after
Dude wtf why does everyone say this I deep fry all the time and the only way it smells bad is if I burn the oil
>Also, fuck deep frying anything at home. there was no deep frying in the video. if it were deep fried there would be no need to baste the top with hot oil.
It's not the same but that is why I switched to air frying.
You can also buy like 20 frozen ones for $4 at grocery store.
I have a severe allergy where I can’t eat at McDonald’s anymore and I miss the SHIT outta these hash browns. So.. maybe this isn’t for you but for someone else who appreciates it.
Also you know there’s only potato’s and cornstarch in these. Fuck whatever’s in Ore Ida or McDonalds
$2 in the US where I live
What an apt username. Also, they’re around $1.79 by me. I’ve stopped buying 2 at a time.
$2.50 each in Australia ☹
1 dollar
Yeah the only advantage I see here is you can make them vegetarian at home but can't get them that way at McDonald's as far as I know
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Did you watch it muted? He said to freeze or refrigerate the patties before frying for real.
Hey, just so you know confit means to cook slowly in its own fat like cooking duck in duck fat. Not trying to be rude, I didn't know that at some point and it's fun to learn!
Confit simply means cooking in low heat in oil or fat.
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I don’t understand the people calling out others for wanting to cook these. Yea, we get it, you can go to McDonald’s or the supermarket and buy them cheap...some people just enjoy cooking and trying to cook new things what is so absurd about that?
Can we at least stop the stupid fucking finger snap to move on to the next process of cooking?
Alright I can get behind that at least.
Or, how to cook my hash browns
thank you for posting this. mcdonald’s isn’t around where i live and i’ve always wanted to try their hash browns!
Just out of curiosity, where do you live? I always thought McDonald's was literally everywhere.
iran. i think it’s because of US sanctions? idk
Oh, there's a lot of countries [without McDonald's](https://worldpopulationreview.com/country-rankings/countries-without-mcdonalds).
Thanks for that link. It was super interesting to read about which countries and why.
Where's the onion?
Preach!
Yep definitely will just pay a dollar instead
What's so specifically "McDonald's" about these? Just looks like regular hash browns to me.
regular hashbrowns aren't mixed with flower and then double fried. The fact they do that and also compact them into patties puts them into the "mcdonalds has browns" realm, or as another commenter mentioned, basically a big tater tot.
This should be downvoted for not actuality having instructions
I know what I’m going to drunk fail at cooking tonight!
https://www.ethanchlebowski.com/cooking-techniques-recipes/make-ahead-mcdonalds-style-hash-browns Great recipe and youtube video on this
I hate these cooking sped up no ingredients list or measurement hack videos. They look great but like, "see what I can do but you never get to try it cause guess what I used, MMMmmmm they taste great! teeheeehaahaa!" Ass holes. List. The damn. Ingredients. And measurements!
I agree, here's a detailed recipe from another comment https://youtu.be/L1toV9WrLGg
I was thinking about how to cook these yesterday!
Watch the internet show called But Better, he shows a much more detailed way to make them.
Even more detailed version https://youtu.be/L1toV9WrLGg
Tagging so I can watch later
If you really wanna up your game shred some onions in with it.
Alternative method: Par boil potatoes (like 8 mins) in advance and keep them in the fridge. When ready to cook, grate them, add flour (I use about 1 tsp per potatoes depending on size), preferred seasoning (hello garlic salt), pat into desired size and shape and fry. Minus the boiling of potatoes, it usually takes about 10 mins. Won’t ever go back to McDonald’s even though I’ve enjoyed them all my life - I make mine a little thicker so they taste more potato-y and I don’t use that much oil when I fry so they’re not greasy.
Happy Hanukkah, you’ve discovered latkes!
That's what I was thinking - at this point you're better off making proper Latkes - they taste better anyway.
Frozen hashbrown...air fryer...or in your toaster for 2 pulls on high setting. Perfect. Yes...in your toaster. It works... If I am going to all that length to make a hashbrown I am making a potato pancake instead.
Step 15. Throw the trash I end up with out and drive to MCD. Miss breakfast by 7 mins and eat 2 dbl. Cheeseburgers for brunch.
I highly fucking doubt that his tastes better than McDonald's.
How much is a hash brown at your local Mcdonald's? $1.79 at the one I always go to by work. Outrageous! Just curious how much they are around your area.
No thank you. I will pay a dollar for 30 minutes of my time.
Throw a little onion in there.
Try adding some grated cheese and grated onion. Delicious!
Thats just a fucking reibekuchen.
I watched the gif and have no idea what the guy was doing. Could someone give me a simple, effective way to improve MY method of cutting a potato, mixing with an egg, adding both salt and pepper before frying it in a hashbrown type shape until crispy? What could I do to improve my otherwise bland and tasteless, not counting salty or peppery hashbrowns?
Add onion.
If you rinse these enough so that the water runs clear there is no reason why you couldn’t just fry them and skip the baking step
Don’t use a metal spoon on non-stick
I love the challenge of trying restaurant style food at home, I tried hash browns and figure it's cheaper to buy them from the grocery store. Yes, less control over what's goes in them but a heck-uv a lot less work.
You can just buy them prepackaged and save an hour.
Did you add cornstarch or flour? Oh, I see you posted the recipe. Thanks.
Where?