I make a ton of hashbrowns and I have been doing so for decades. I do fresh every time. I DON'T peel the potatoes before I grate them by hand. I think it adds different dimension to the flavor and texture. Just salt and pepper. I do them in a skillet on the stove for about 20 minutes per side. Love hashbrowns. Then I'll fry a few eggs soft over easy and serve on top of the hashbrowns so that I can get ever loving drop of orange goodness from those soft cooked eggs with the crunchy hashbrowns. Love your videos. Good Groceries!
If I was asked which of the three I liked best, my answer would be, "whichever one Hussey is cooking". Like you said, they are all really good! It's hard to beat fried potatoes. Love the video. Thanks Hussey! Have a great day!
Fresh for us. I flash fry them and then return them to heat after about ten minutes. The moisture gets a chance to finish evaporating and they stay soft in the middle and crispy on outside. Then of course nobody knows the difference because they get smothered in onions, ketchup, eggs and sausage lol. Cool video!
Congrats on officially becoming a part of the Blackstone family. Your hard work has paid off. Been fun watching you the past couple of years as your production has continued to evolve and improve. Way to go!
I've been using dehydrated for years, I agree Matt, they are the best and super cheap. I get mine at Walmart for $1.48 a carton and one carton makes a lot of hashbrowns. Great video brother 👍
I am in the fresh camp. I use the food processor to shred and then into a salad spinner. Soak in cold water, rinse until the water is clear - repeat - spin dry. Shake and spin again. I like them crispy on both sides. No potato mush inside. I also like the shreds - not the thicker type.
I’ve eaten all three, and my favorite has to be the fresh version. Dehydrated dose come a close second. Frozen is fast and easy, but it is mass produced and sometimes tastes like it. Thanks for sharing your tips Huss.👍😊
Hey Hussey! CONGRATS on becoming one of the Blackstone Griddle Team! You deserve it! Great side-by-side cook today. While I prefer home fries over hash browns, I've been known to eat them, too. And your comparisons today were excellent. Looking forward to seeing more of your "Good Groceries", man! Stay healthy and Happy Holidays to you and yours.
I worked in a restaurant. We would use steamed pre cooked hash browns or dehydrated. Either were very good. I personally dont like the patty as thin as the ones in the video . For country chunks we boiled whole potatoes cooled them pulled off the skins and chopped to whatever size we wanted. Either super course shreds or the chunks. Using the pre cooked potatoes allows thicker patties for soft centers with the crispy exterior most enjoy.
Glad to see that you have joined the Blackstone group!! Congratulations🎉 can't wait to see you on the channel. Simply potatoes work well for me I always cook them in the microwave to about 50% done then on to the Blackstone to finish them off. They come out perfect every time.
Fun fact, this was supposed to be 4 types. There's apparently a shortage of shredded hash browns? I couldn't find the regular shredded hash browns or the Simply Potatoes in two stores I went to.
Dang Matthew. You taught me something new today. Yes, I live in a cave. Lol. Never heard of dehydrated hashbrowns. I always you frozen. But thaw them out first and they always taste great. Will have to try the dehydrated for sure. Thanks for another great Sunday
When I make hashbrowns, I use the dehydrated ones, but I brown them first. When they're sufficiently brown, I then add water to the skillet or griddle and cover.
Good video. Personally I have been cooking hash browns on my griddle many times. I used to squeeze it to remove water but now I am adding some corn starch instead, before going to the griddle. Put some pepper, salt, garlic powder, MSG. When almost ready I put some butter. You are getting the crunch outside and soft inside.
As a certified newbie, I have to ask the silly questions. But, if I've set up my Blackstone buy haven't cooked on it yet, and I wanted to try hash browns (fresh), I just wonder --> what type of potato should I buy at the store? Russet, maybe? Also, I always have to ask....what's the "setup" routine when you start? Yeah, many chefs will show us the "groceries," but rarely do the chefs tell us newbies what the recommended temps are. When the chefs do that, though, it puts me on the path to success. I guess 99.9% of viewers to this channel know the answer to these honest questions and are smacking their heads right now at the fact that I would even ask something so cuckoo. But, I've learned that the best way to succeed is to ask questions when I don't know. Enjoy your channel, sir!
You know, I used to put top reading in the video and I’ve gotten out of that habit lately and I’m sorry for that. These temps would be around 350°-375° range on the top.
Now, I’ll need to find dehydrated hash browns around Kernersville. And congratulations on becoming a part of the Blackstone team! Let us know when you start touring!!!
Our favorite is the dehydrated and has been for years. It's pantry stable and the kids love them. We always have them in the pantry for those hash brown emergencies >LOL.
I do something different. I batch my hash browns. Wrap potatoes in foil bake them. Those giant Costco spuds are perfect. Cook in oven let cool throw in fridge for a day or two. Grate the spuds the skins will not want to go threw the grater so can separate most of them on the grater leaving a few to pick out. Spread out grated spuds on cookie sheet freeze remove sheets of spuds put in a gallon freezer bag. Cook as you mentioned for frozen spuds.
YOOOOOOOOOOO HH!! Man I gotta say based on the 'look' test I wold have to go with Fresh#1, Dehydrated #2, and lastly frozen#3. All the way from the West Coast, you got me SPRUNG!!
I get better success with frozen when I thaw them first and if needed after thawing I will blot or squeeze ice moisture off. But fresh or dehydrated we like best.
I would love to see you do two sets of fresh side by side. One the way you did them there, but the other you should soak and rinse them over and over after shedding until the soak water is clear to get rid of the extra starches. Then dry them and proceed as normal. Would be very interested in the difference.
Good comparison. I would like to have seen you add Simply Potatoes from the fridge. I keep going back and forth through the different ones. Right now, I'm liking Simply Potatoes best of all. But, I'm sure that will change.
Love your channel. Long time subscriber.... What the heck is that brown tubor looking thing you were skinning?? I haven't been able to afford them in years. (Sarcasm) Potatoes have shot up in price so much in the past few years. I refused to pay $0.88 per pound back in 2019 and now grow my own since then. Some how home grown potatoes taste so much better than store bought ones. Cheers!
Yes, take your peelings (make sure you wash them and dry them first). Place them in a bowl. Drizzle with olive oil, into the AF for about 10 mins. They crisp up and are a great little treat!
The advantage of dehydrate they don't need refrigation of the freezer nor do they turn green or grow eyes like fresh do. And the dehydrate ones are great if you have a long term power outage and they have along shelf life. But either one of the three are OK with me however I like them with a crisper texture so the soft texture inside is not a requirement for me. I too like Waffle House's scattered, smothered, covered diced jalapenos hash browns crispy and I know the are dehydrated version. However when my fresh potatoes are getting close to thrown out but they are still good a batch of fresh hash browns are a quick fix to sonle that problem. Always have a bag or two frozen for the Cracker Barrel hash brown casserole or for a bunch of quick hash brown to go with eggs for breakfast without having hydrate some or peeling, shredding and squeezing the water out. If you got a large meat press I got the double Blackstone for cooking a lot at one time and a smaller one like a smashed hamburger press, which is great to cooking them even faster because the get a great contact with the grill.
You didn't try the best method and that's to take a baked potato, cool it in the fridge overnight and then run it over a cheese grater and crisp them up on the Blackstone with butter... Man, now that's some good groceries.
There is a forth type - fresh hash browns from the market in a bag and it is NOT frozen. You can get them at Walmart. While I prefer fresh the Walmart product is my second choice.Then frozen. Have never tried dehydrated, but they seem like mashed potatoes from a box, yuk!
Yep, and truth be known, there's none to be found, or at least at the time I made this. Even frozen hashbrowns was out then the Simply Potatoes were out too. These were just in my freezer already.
I agree with you, dehydrated are the best choice. Easy and consistent with great flavor and crunch.
I make a ton of hashbrowns and I have been doing so for decades. I do fresh every time. I DON'T peel the potatoes before I grate them by hand. I think it adds different dimension to the flavor and texture. Just salt and pepper. I do them in a skillet on the stove for about 20 minutes per side. Love hashbrowns. Then I'll fry a few eggs soft over easy and serve on top of the hashbrowns so that I can get ever loving drop of orange goodness from those soft cooked eggs with the crunchy hashbrowns. Love your videos. Good Groceries!
Nice tips there bud!
If I was asked which of the three I liked best, my answer would be, "whichever one Hussey is cooking". Like you said, they are all really good! It's hard to beat fried potatoes. Love the video. Thanks Hussey! Have a great day!
Fresh for us. I flash fry them and then return them to heat after about ten minutes. The moisture gets a chance to finish evaporating and they stay soft in the middle and crispy on outside. Then of course nobody knows the difference because they get smothered in onions, ketchup, eggs and sausage lol. Cool video!
Congrats on officially becoming a part of the Blackstone family. Your hard work has paid off. Been fun watching you the past couple of years as your production has continued to evolve and improve. Way to go!
I've been using dehydrated for years, I agree Matt, they are the best and super cheap. I get mine at Walmart for $1.48 a carton and one carton makes a lot of hashbrowns. Great video brother 👍
I am in the fresh camp.
I use the food processor to shred and then into a salad spinner. Soak in cold water, rinse until the water is clear - repeat - spin dry. Shake and spin again. I like them crispy on both sides. No potato mush inside.
I also like the shreds - not the thicker type.
I’ve eaten all three, and my favorite has to be the fresh version. Dehydrated dose come a close second. Frozen is fast and easy, but it is mass produced and sometimes tastes like it. Thanks for sharing your tips Huss.👍😊
Thanks David!
Hey Hussey! CONGRATS on becoming one of the Blackstone Griddle Team! You deserve it! Great side-by-side cook today. While I prefer home fries over hash browns, I've been known to eat them, too. And your comparisons today were excellent. Looking forward to seeing more of your "Good Groceries", man! Stay healthy and Happy Holidays to you and yours.
I’m a fan of the dehydrated ones. Amazon sells a carton similar to what you use, and it keeps well in my pantry😊
We finally found dehydrated and gave them a try. They are our favorite! I was skeptical at first, but they were that much better.
Nice comparison Hussey. I've tried a couple different hash browns on the Blackstone, my fav are the frozen patties. So simple and tasty.
Always have the dehydrated ones in the pantry. Takes longer than frozen or fresh but test OK with proper hydration and pat dry process.
They're so much better for sure!
I worked in a restaurant. We would use steamed pre cooked hash browns or dehydrated. Either were very good. I personally dont like the patty as thin as the ones in the video .
For country chunks we boiled whole potatoes cooled them pulled off the skins and chopped to whatever size we wanted. Either super course shreds or the chunks. Using the pre cooked potatoes allows thicker patties for soft centers with the crispy exterior most enjoy.
Nice. Thanks for the insider info!
Glad to see that you have joined the Blackstone group!! Congratulations🎉 can't wait to see you on the channel. Simply potatoes work well for me I always cook them in the microwave to about 50% done then on to the Blackstone to finish them off. They come out perfect every time.
Fun fact, this was supposed to be 4 types. There's apparently a shortage of shredded hash browns? I couldn't find the regular shredded hash browns or the Simply Potatoes in two stores I went to.
@@thehungryhussey Yep seems like the stores here are also out of them quite frequently.
Dang Matthew. You taught me something new today. Yes, I live in a cave. Lol. Never heard of dehydrated hashbrowns. I always you frozen. But thaw them out first and they always taste great. Will have to try the dehydrated for sure. Thanks for another great Sunday
When I make hashbrowns, I use the dehydrated ones, but I brown them first. When they're sufficiently brown, I then add water to the skillet or griddle and cover.
always get a big 👍 from me Matthew, even if I can't keep up with all your great videos and comment! So much great content on UA-cam brother!
I prefer the dehydrated too. I keep a few cartons at home and the cabin.
Yeah, I'll buy this big carton and it lasts a long time. They taste so much better.
Good video. Personally I have been cooking hash browns on my griddle many times. I used to squeeze it to remove water but now I am adding some corn starch instead, before going to the griddle. Put some pepper, salt, garlic powder, MSG. When almost ready I put some butter. You are getting the crunch outside and soft inside.
As a certified newbie, I have to ask the silly questions. But, if I've set up my Blackstone buy haven't cooked on it yet, and I wanted to try hash browns (fresh), I just wonder --> what type of potato should I buy at the store? Russet, maybe?
Also, I always have to ask....what's the "setup" routine when you start? Yeah, many chefs will show us the "groceries," but rarely do the chefs tell us newbies what the recommended temps are. When the chefs do that, though, it puts me on the path to success.
I guess 99.9% of viewers to this channel know the answer to these honest questions and are smacking their heads right now at the fact that I would even ask something so cuckoo. But, I've learned that the best way to succeed is to ask questions when I don't know.
Enjoy your channel, sir!
You know, I used to put top reading in the video and I’ve gotten out of that habit lately and I’m sorry for that.
These temps would be around 350°-375° range on the top.
Only had frozen and fresh. Fresh is worth the extra time. Can't wait to see you on your Blackstone show.
When you rehydraret your hash browns put a pinch of lawreys in it and perhaps a little dehydrated onions. It is good
Now, I’ll need to find dehydrated hash browns around Kernersville. And congratulations on becoming a part of the Blackstone team! Let us know when you start touring!!!
Thank you Brian! Hungry Jack makes them and I believe you can get them at Walmart.
@@thehungryhussey awesome, thank you.
Our favorite is the dehydrated and has been for years. It's pantry stable and the kids love them. We always have them in the pantry for those hash brown emergencies >LOL.
Good point. They'll stay good forever@!
You can use basic washers from your hardware store, and use on your front legs of the top to control/offset your deck pitch.
Happy Sunday my friend you and your family have a glorious day🙏
I do something different. I batch my hash browns. Wrap potatoes in foil bake them. Those giant Costco spuds are perfect. Cook in oven let cool throw in fridge for a day or two. Grate the spuds the skins will not want to go threw the grater so can separate most of them on the grater leaving a few to pick out. Spread out grated spuds on cookie sheet freeze remove sheets of spuds put in a gallon freezer bag. Cook as you mentioned for frozen spuds.
YOOOOOOOOOOO HH!! Man I gotta say based on the 'look' test I wold have to go with Fresh#1, Dehydrated #2, and lastly frozen#3. All the way from the West Coast, you got me SPRUNG!!
I get better success with frozen when I thaw them first and if needed after thawing I will blot or squeeze ice moisture off. But fresh or dehydrated we like best.
Great comparison, thanks for doing this for us! From what is right now Low Rock!
I love fresh hashbrowns smothered and covered. Cheese, onions and green peppers. With ketchup and hot sauce.
Interesting one hussey! I’m going to have to dehydrate some grated potatoes and see how it works out. Cheers buddy!
When I make the fresh ,I use a salad spinner to remove the excess moisture.
good vid dood!!!
Thank you Harry!
One thing I started doing is using a salad spinner for drying hash browns, both fresh and rehydrated. I spin the heck out of them.
Man, I really enjoy this channel. Much love from Harrisburg NC.
I appreciate that! Thanks for watching!
Thanks fort the video they all look good but fresh is better for sure YUM !😋
I would love to see you do two sets of fresh side by side. One the way you did them there, but the other you should soak and rinse them over and over after shedding until the soak water is clear to get rid of the extra starches. Then dry them and proceed as normal. Would be very interested in the difference.
We love the Idaho Spuds dehydrated. They are some tasty Vittles!!
I completely thaw my frozen hash browns before griddling them.
Yes, good point b
Maggie alert @ 1:15 🤩.
All the hash browns look amazing, thanks for the breakdown
Love it!
Mmmmm good groceries
Thanks Lloyd!
Fresh are flat only because you didnt mound them. You can rinse the frozen first. And I agree dehydrated are always good
Which group would you put a product like Simply Potatoes you get in the dairy section?
What about soaking the fresh ones to remove some of the starch before drying them out?
Man I cooked some venison bacon this morning!!! Good groceries!!!! Even better, it was my 16yr old sons 1st deer!!!!
Dehydrated for me, order them from Sam’s Club. Doesn’t take up freezer space and they store a lot better then fresh.
They keep for a VERY long time too!
The fresh ones turn out better if you rinse all the starch out then drain and let dry for a bit
Which model of thermometer is that? Seems handy having the non-contact built in...
That's a Thermapen IR. One of my most favorite tools! Thermapen IR - www.thermoworks.com/thermapen-ir/?tw=mhussey
Good comparison. I would like to have seen you add Simply Potatoes from the fridge. I keep going back and forth through the different ones. Right now, I'm liking Simply Potatoes best of all. But, I'm sure that will change.
I was. Couldn’t find hashbrowns of any kind that day. The frozen was out and the simply potatoes were out.
The frozen ones I did were already on hand.
I’m cooking hash browns now on the Blackstone and I can tell I should have watched one of your videos first! 😢
I'm sure yours turned out just well my friend, but please, yes, watch my video too. haha.
I like fresh.
Nice!
Huss over here schoolin me yet again
Love your channel. Long time subscriber....
What the heck is that brown tubor looking thing you were skinning?? I haven't been able to afford them in years.
(Sarcasm)
Potatoes have shot up in price so much in the past few years. I refused to pay $0.88 per pound back in 2019 and now grow my own since then. Some how home grown potatoes taste so much better than store bought ones.
Cheers!
Where are you finding the dehydrated ones lately?
What brand of dehydrated do you like best?
These are like the restaurant brand called "Golden Spatula" and honestly, all I've used. They taste just like Waffle House.
I wonder what baking powder would do to hashbrowns?
Hey Matt. Great video. You mentioned about putting the peels in an air fryer. Could you explain a little bit better? How long specifically?
Yes, take your peelings (make sure you wash them and dry them first). Place them in a bowl. Drizzle with olive oil, into the AF for about 10 mins. They crisp up and are a great little treat!
Fresh is always better.
Drank that Cheerwine boy!
Gulp!
The advantage of dehydrate they don't need refrigation of the freezer nor do they turn green or grow eyes like fresh do. And the dehydrate ones are great if you have a long term power outage and they have along shelf life. But either one of the three are OK with me however I like them with a crisper texture so the soft texture inside is not a requirement for me. I too like Waffle House's scattered, smothered, covered diced jalapenos hash browns crispy and I know the are dehydrated version. However when my fresh potatoes are getting close to thrown out but they are still good a batch of fresh hash browns are a quick fix to sonle that problem. Always have a bag or two frozen for the Cracker Barrel hash brown casserole or for a bunch of quick hash brown to go with eggs for breakfast without having hydrate some or peeling, shredding and squeezing the water out. If you got a large meat press I got the double Blackstone for cooking a lot at one time and a smaller one like a smashed hamburger press, which is great to cooking them even faster because the get a great contact with the grill.
Now cook you some easy over eggs and mix them all up in those hashbrowns & dig in.
Yes sir!
Love all of ur videos but why didn't u add onion n garlic?
Just wanted to compare the hashbrowns.
Make them out of leftover baked potatoes cold out of the refrigerator
9:20
My favorite hash browns are the ones someone else cooks 🤣
Just add ketchup and good to go with either of them!
This may be cheating but we prefer the frozen mcdonalds style rectangles you buy in a brick 🤣
You didn't try the best method and that's to take a baked potato, cool it in the fridge overnight and then run it over a cheese grater and crisp them up on the Blackstone with butter... Man, now that's some good groceries.
There is a forth type - fresh hash browns from the market in a bag and it is NOT frozen. You can get them at Walmart. While I prefer fresh the Walmart product is my second choice.Then frozen. Have never tried dehydrated, but they seem like mashed potatoes from a box, yuk!
Yep, and truth be known, there's none to be found, or at least at the time I made this. Even frozen hashbrowns was out then the Simply Potatoes were out too. These were just in my freezer already.
This is why we get a tongue lashing from our Internist every year about cholesterol intake. I will die happy! He will die rich and miserable.
FRESH, always. It's not that hard.
I made frozen hash browns once. They tasted like fish. Must’ve been the oil I used.
😅😆🤣
I love Waffle House... wish they had them in the Northeast.