The Tricks to Crispy Hash Browns
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Published 2017-08-29
I did it! I figured out the tricks to getting crispy fried hash browns- and there's three big ones. Clarified Butter, rinsing the starch off the potato and having a lid while cooking. Enjoy the video!
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====================
Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com/
All Comments (21)
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Brother I have been a chef for25 years, taught at Le Cordon Bleu for 5 of them. I just wanted to say you really did figure it out! Awesome, more people learn from you!
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Let me tell you something... If there's one person on this planet that I would trust to teach me how to make crispy hashbrowns, it's Cowboy Kent Rollins.
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Instead of using a rinse bowl and colander, I grate into the colander, rinse directly in the colander and swirl as the water runs through; then squeeze, etc. Saves me steps and another dish to have to wash. Love your personality!
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I had failed to make crispy hash brown patties for years! I followed your instructions: rinsing, drying, frying in cast iron with the lid on for 5 minutes, then flipping. Total success! Thanks, Kent and Shannon.
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I'm a chef who could never do hashbrowns. I'm pretty sure watching this that everything you're doing will get the best results. Hats off to you, I bow down to you. Thank you for teaching me! :-)
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Crispy hash browns are my sweet wife's favorite, but I haven't gotten good at making them before. But after this lesson, I made them for brunch along with bacon and scrambled eggs, and I was the hero! Thanks for the great food!
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Man thank you after my big sissy died its been hard connecting with my dad but I found you and me and dad has always been into cast iron and after watching you we have not only changed the way we do things a little but we cooked all morning today together and not a argument one lol we did a big scramble and I told him about this vid the other day so I clarified the butter and washed the taters and he fried them using the black stone ....thank you for helping me chill with my dad ....love from Oklahoma
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Looks just like what my mom used to make. Couldn't ever figure out what I was doing wrong. But now I know... Thank you
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I just found this channel, I think I'm home now.
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When this cowboy says "have a blessed day" he's a genuine cowboy meaning every word! Thank you sir.
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After I pulled the hash browns, I rolled around some leftover clarified butter and poured in my scrambled eggs. They were done in less than a minute with zero sticking. I love cooking with cast!
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I'm a little old lady and have just been taught to how make these crispy tatters in such a entertaining fashion. Love it!
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...this video is further proof to remind us that it’s STILL the simple things in life that are the best.
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Space helmet😂🤣😂🤣😂. This guy is pure gold. He should have his own network cooking show and should be getting paid. Thank you sir. You made my day.
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An English professor could not have communicated as well as you did Kent. I could understand every step of the way because you were very focused and precise. I’m going to have to go hunting this weekend for a Martian space helmet and then I’ve got all the things I need to make crunchy hashbrowns like you. Thank you very very much.
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This guy is the Bob Ross of cowboy cookin
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This technique is awesome. Why peel them spuds(yes, Russets)eyes and all? Scrub and grate'em. The flavor, fiber, and vitamins add to them browns. The fancier trail wagons might add a knuckles worth of rosemary and garlic.
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For over 25 years I've tried to do hash brown potatoes. Finally, I know how. Thank you. YOU have cooked them precisely the way I like. I thank you once again... Sincerely... Additionally, your style and presentation are both impeccable.
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Ding! Ding! Ding!!! We have a winner!! I know this is an old video but I so appreciate you making it! Made these this morning and was afraid they’d get soggy waiting for the eggs to cook but they held on to their crispy-ness all the way to my mouth! Yum! Thanks, Cowboy Kent! ❤️❤️❤️
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I set a stick of butter in a small saucepan and place the saucepan on an oil-filled space heater (the ones that look like a radiator with wheels) turned to "High." An hour later, I decant the clarified butter; no stirring, no filtering. I don't even watch it. Of course, this technique works best in winter, or it makes for a hot kitchen.
