My secret for hash browns; a salad spinner. I don't usually muck about with the cold water. What *I* do is spread out the shreds and salt them liberally. Then I let them set for 10 minutes to let the salt draw out more water. Then into the salad spinner to spin dry, which also extracts some of the starch. It's really the only thing I use the spinner for, getting excess liquid out of salted veg. Great when making cabbage or cucumber salads too.
Hello. What a great idea! Now I want to get a salad spinner! I’m now washing all my vegetables extremely well. Even if I buy the chopped salad in the bags(lazy) sometimes. Thanks for this info. I also want to make my own Sauerkraut! Gotta eat more fermented veggies!
@@karenroot450 Wash your fruits and veggies with a baking soda water mix. I am currently fighting HEP A after picking it up at my local grocery store. I do wish the produce handlers wore gloves.
My Mom came from a German background on her father's side and they always had potatoes with supper. If my Mom went one meal without potatoes she had to have them the next day. Potatoes are my weakness; I like them all ways.
Thanks, Julia, for the recipe. My wife and I made these today, and my wife had a brilliant idea. She had me use a salad spinner to remove the excess water from the potatoes after soaking instead of a towel. It worked great. And the hash browns were crispy and delicious!!
My 200 year old secret os to use cold cooked potatoes. They are easy to shred or grate, straight into a lightly greased cast iron pan. Then add heat and finish the eggs and bacon. Flip once and take out the bicuits. Call the farm hands to breakfast and start serving. Slap the finished hashbrowns on the table and run. That was the origin of hashbrowns, to use up leftovers.
I want to use this right out of the oven as a pizza base, and add pepperoni, mozzarella cheese, chopped jalapenos, and sun dried tomatoes. Reheat and eat!
I saw this yesterday, busted out my Kitchen Aide 13 and followed the recipe , the only thing I added was a seasoning of a salt/pepper/garlic salt blend. Baked in the Breville Joule oven. Perfect - Thank You Julia.
I love this recipe! Although I changed a few things to make it even better! I substituted the potatoes with a credit card and went to Waffle House! Came out great!
My hash browns never browned and got crispy edges. Now I understand why. Thank you, this recipe makes such a difference, they’re wonderful and totally yummy! Thanks again 👵
My favorite way to use vegetable oil spray is over my open dishwasher that is filled with dirty dishes. I make a lot of cakes and do it alllll the time. No yucky slime overspray! Can't wait to make these.
Julia, sounds like you have some German heritage... would love to see a few of your German dishes as we head into the fall and winter if you have some!
I rinse and use a towel to dry them because they get stuck in the spinner and anoying to clean it. I always have clean towels in my kitchen. I use the hand towel not the thin drying dishes towel. I usually fry them but baking looks smart if making for lors of people.
I live in Germany and tried this. It turned out great, but with all the tossing and mixing the entire kitchen had these little bits of slivered potatoes everywhere. Either way its great and will be a staple for Sunday Brunch. Thanks, - Doc
After squeezing the taters in a towel , I line the bottom of my salad spinner with paper towels under the perforated basket and spin them for 3 minutes , they will be extra dry & really brown for crispiness
Two questions: Are all of the Julia at Home recipes in a cookbook? Is it possible to prep the hash browns the night before and then bake them in the morning? Thanks Julia! Loving your thread of recipes here!
Julia, did I ever tell you that I love you? I hope Bridget doesn't get too mad at me. You can tell her that I won't disown her! She knows me! My husband Jim and I make these potatoes once every couple of weeks along with baked Eckrich skinless kielbasa, cut into bites, nestled among good ole packaged sauerkraut, also found in the fridge section. It's all served with homemade applesauce (I make mine using those little red candy hearts) and lots of German and/or Spicy Brown mustard. Just a tip if you don't want to go through all the hassle with the potatoes. We live in the Raleigh, NC, area and have found bags of potatoes already to cook called Simply Potatoes and they're made by the Bob Evans company. They come in two different sizes and we've found them near the dairy and fresh egg sections of the store. I wish I'd thought to make them in the oven; so much easier but now I know. I also season mine with salt and pepper and also with a good amount of dried onion flakes. Ya gotta have onions in there. Try it sometime. Hope you enjoy them.
Not all salad spinners; i tried to do it once and it broke the mechanism because the potatoes are much heavier than leafs of salad. My spinner wasn't "the best", but it wasn't the cheapest, lowest quality spinner either.
I have always found a potatoe ricer to be very fastest way to remove the most water with the least effort and mess. Fill the ricer cup with shredded potatoe, give it a hard squeeze to force out all the water, then empty the "dry" potatoe into a bowl. Repeat in batches until all the potatoe is done.
This looks amazing. My partner loves shredded hashbrowns but I've always found them far too efforty. This approach makes it so much easier! Will definitely be trying this.
I’m with you on the effortiness 😆 of hash browns, but might have to give these a try. I liked that she acknowledged how some of the potato will get stuck in the top of the shredding disc. It happens to the pros too!
Personally I make hash browns one of two ways. First is I take a fresh potato and stick it in my mouli and shred it up. Squeeze the water out and then fry it in butter. This leaves the inside softer and fluffy instead of crispy. Second method. I bake or microwave the entire potato and then mash it with a potato masher. Then into the skillet to be fried in butter. Each method has it's own distinct flavor and texture and I can't say I prefer one method over the other. However if I bake a couple of potatoes for dinner and have one left it's going to be hash browns the next morning.
I'll take mine double scattered, covered, chunked, capped, and topped please. Salted, Pepper, Tabasco and salsa throw in a double Texas bacon patty melt with either waffle sauce or steak sauce and I'm happy. To send me over the moon, follow with a Reese's cup waffle for dessert, chocolate milk chaser.
Me: oh cool, I wonder if there's a special ATK secret to keeping large parts of the potato from being trapped against the shredding disc? First potato: NOPE
Something I don't understand about many recipes like this is the soaking to get rid of the starch. When I cook oven fries, I boil them until tender and then drain, rough them up, add oil and mix. The outer starchy layer on the potatoes and oil makes oven fries almost as crispy as deep fried. Also when making crispy sweet potato fries or other fried vegetables we usually dip them in a corn starch (or other type of starch) batter before cooking. I understand getting rid of as much moisture as possible but I don't understand getting rid of the starch if we are looking for a crispy end result. What am I missing?
It's because the extra starch doesn't coat each individual shred of potato like it does with fries or chunks. Instead it forms a slurry that makes the outside of the hash browns, but especially the bottom, a uniform surface. This makes the hash browns less crispy overall since you want the individual shreds of potato to crisp up instead of it turning into a completely solid outside layer with a soft inner core. There's a balance to this as you don't want the individuation to be as intense as say, perfectly cooked rice. To me the one of the best things about good hash browns is the constant contrast of textures. Most of it is crispy, but some of it is soft.
@@Th3AznOn3 That explanation certainly makes sense but I also see it recommended for french fries and I personally think it's a mistake. The first job I had was a burger joint and they did it. Their fries were kind of soggy but who knows, maybe they did it more to store them overnight.
@@josiebones1 I totally agree that it's a mistake with fries. I LOVE fries with a craggly exterior! I do think that rinsing can be fine if the goal is to control how much starch and liquid is on the outside by then adding starch *back onto* the surface of the fries post-rinse. That's pretty much the only situation I can think of though, otherwise I'm also anti-rinsing fries
I'm a potatoes girl for sure and I'm not German I am a Texan. And yes, the edges are my favorite too. And these are way better than frying! Thanks for the video and the recipe! Love it
Hers looks like a cotton kitchen towel. Something that resembles the old flour sacks but without the logos. In fact, I bought a bundle of ‘flour sack towels’ from Walmart, Amazon and other kitchen stores, as well as owning real flour sack towels. I’ve also used a clean, old cotton pillowcase. I used to dry my lettuce and greens in those. Otherwise, a regular kitchen towel or even a bath towel will work. Just get all the straggler potato shreds out 👍
Yes this serves two purposes. Lighter for transport. Plus you get consistent moisture content by drying and then adding the perfect amount of water to them. Brilliant.
I never plan hash browns as it's always the spur of the moment. I have (not getting paid for this) this special wok (Souped Up recipes on UA-cam which is sold on Amazon) that fries to a crisp anything (you have to monitor so it won't burn).
My son cooked at Waffle House for a couple of years. He said they used dehydrated potatoes for their hash browns! He had to reconstitute them by the bucketful every night for the next day.
My secret for hash browns; a salad spinner. I don't usually muck about with the cold water. What *I* do is spread out the shreds and salt them liberally. Then I let them set for 10 minutes to let the salt draw out more water. Then into the salad spinner to spin dry, which also extracts some of the starch. It's really the only thing I use the spinner for, getting excess liquid out of salted veg. Great when making cabbage or cucumber salads too.
Ooo trying this!
Hello. What a great idea! Now I want to get a salad spinner! I’m now washing all my vegetables extremely well. Even if I buy the chopped salad in the bags(lazy) sometimes. Thanks for this info. I also want to make my own Sauerkraut! Gotta eat more fermented veggies!
MIND BLOWN EMOJI!! THAT IS A GREAT IDEA!!
@@karenroot450 Wash your fruits and veggies with a baking soda water mix. I am currently fighting HEP A after picking it up at my local grocery store. I do wish the produce handlers wore gloves.
@@beachgal2023 Geez. I do wish you get well quickly! Yes they should wear gloves. Pass this on to managers while shopping. I’m going to do so.
I hope you stay at home a while longer, Julia! I save almost every recipe you’ve made. Thank you.
I make the Butter Chicken all the time, it's amazing.
My Mom came from a German background on her father's side and they always had potatoes with supper. If my Mom went one meal without potatoes she had to have them the next day. Potatoes are my weakness; I like them all ways.
Your mom was on to something... Potatoes are excellent for your gut health.
Irish gal here. No dinner is complete without them. Potatoes with EVERYTHING! 😋
Thanks, Julia, for the recipe. My wife and I made these today, and my wife had a brilliant idea. She had me use a salad spinner to remove the excess water from the potatoes after soaking instead of a towel. It worked great. And the hash browns were crispy and delicious!!
My 200 year old secret os to use cold cooked potatoes. They are easy to shred or grate, straight into a lightly greased cast iron pan. Then add heat and finish the eggs and bacon. Flip once and take out the bicuits. Call the farm hands to breakfast and start serving. Slap the finished hashbrowns on the table and run. That was the origin of hashbrowns, to use up leftovers.
Wow! Looks great! All ATK recipes are wonderful. I have just about every ATK book!❤
I highly recommend a well constructed potato ricer for ringing the water out. Makes it very easy and very dry.
Thx for the tip. However a potato ricer doesn't hold much potato. Wouldn't you have to repeat it a lot for 3 lb. potatoes?
Good tip!
I want to use this right out of the oven as a pizza base, and add pepperoni, mozzarella cheese, chopped jalapenos, and sun dried tomatoes. Reheat and eat!
Sounds like a great idea!
Or, ham, mozzarella cheese, 🤗
I saw this yesterday, busted out my Kitchen Aide 13 and followed the recipe , the only thing I added was a seasoning of a salt/pepper/garlic salt blend. Baked in the Breville Joule oven. Perfect - Thank You Julia.
Crispy oven baked hash browns? Sounds like breakfast tomorrow
As soon as the Weather cools God willing I’m making these!
Love the way you go. “Ha haaaaa!” 😂😂😂 You’re thoroughly enjoying yourself and the potatoes!!! Making my mouth water!!!
I like grated onions in my potatoes
Mmm.. me too!
omg lol the cutest little handkerchief!
I have never been satisfied with a hash brown recipe. Trying this one!
Amazing!! Especially the “nothing but net” comment. 😂 I’m for sure going to try this method.
This is perfect! I can't make them in a pan becasue I litterally can't keep my hands off of them. PLUS it give you time to make your other items.
I love this recipe! Although I changed a few things to make it even better! I substituted the potatoes with a credit card and went to Waffle House! Came out great!
😂😂
Those look fantastic. I like your drying method with the potatoes.
My hash browns never browned and got crispy edges. Now I understand why.
Thank you, this recipe makes such a difference, they’re wonderful and totally yummy! Thanks again 👵
2:10 - Toss em in a salad spinner! ✌️
That's pretty neato! I'll drop the spray and rub the tray with avocado oil.
I love watching her 😊
My favorite way to use vegetable oil spray is over my open dishwasher that is filled with dirty dishes. I make a lot of cakes and do it alllll the time. No yucky slime overspray! Can't wait to make these.
Julia, sounds like you have some German heritage... would love to see a few of your German dishes as we head into the fall and winter if you have some!
Ohh Yes! Great idea! Julia?? Let’s delve in please??!!
Got that Rosie the Riveter look going.
Rinsing is the most important step
I'm half Irish and potatoes were served some way every night growing up.
OMG! All I need to add to those potatoes is a couple poached eggs!
The eggs are on the green shakshuka that she served with the hash browns.
Hi Julia, Awesome Hash Browns, Thank you.
Line salad spinner with cheese cloth or put em in a cheese cloth bag then the salad spinner perfectly fry!
I rinse and use a towel to dry them because they get stuck in the spinner and anoying to clean it. I always have clean towels in my kitchen. I use the hand towel not the thin drying dishes towel. I usually fry them but baking looks smart if making for lors of people.
🏆I’m trying this tonight with our homegrown Yukon Golds!!
Thank you❣️
I just adore you! Making these hash browns!
I live in Germany and tried this. It turned out great, but with all the tossing and mixing the entire kitchen had these little bits of slivered potatoes everywhere. Either way its great and will be a staple for Sunday Brunch. Thanks, - Doc
Definitely going to try this. You can't find organic hash browns anymore for some reason. Love ATK and their chefs.
After squeezing the taters in a towel , I line the bottom of my salad spinner with paper towels under the perforated basket and spin them for 3 minutes , they will be extra dry & really brown for crispiness
Try a potato ricer. It works great for shredded potatoes, zucchini, and thawed frozen spinach!
@@louisek.5512 I have one
Never heard of oven baking them can’t wait to try it.
Two questions:
Are all of the Julia at Home recipes in a cookbook?
Is it possible to prep the hash browns the night before and then bake them in the morning?
Thanks Julia! Loving your thread of recipes here!
always cool julia with a great recipe.
Julia, did I ever tell you that I love you? I hope Bridget doesn't get too mad at me. You can tell her that I won't disown her! She knows me! My husband Jim and I make these potatoes once every couple of weeks along with baked Eckrich skinless kielbasa, cut into bites, nestled among good ole packaged sauerkraut, also found in the fridge section. It's all served with homemade applesauce (I make mine using those little red candy hearts) and lots of German and/or Spicy Brown mustard. Just a tip if you don't want to go through all the hassle with the potatoes. We live in the Raleigh, NC, area and have found bags of potatoes already to cook called Simply Potatoes and they're made by the Bob Evans company. They come in two different sizes and we've found them near the dairy and fresh egg sections of the store. I wish I'd thought to make them in the oven; so much easier but now I know. I also season mine with salt and pepper and also with a good amount of dried onion flakes. Ya gotta have onions in there. Try it sometime. Hope you enjoy them.
I will be trying this recipe😊
Julia, you can use your salad spinner to get the excess moisture out of your potatoes. You should try it!
So true!
Not all salad spinners; i tried to do it once and it broke the mechanism because the potatoes are much heavier than leafs of salad.
My spinner wasn't "the best", but it wasn't the cheapest, lowest quality spinner either.
It's really the only thing I use the spinner for, getting excess liquid out of salted veg. Great when making cabbage or cucumber salads too.
@@michaellupu2080 That's a shame yours broke, mine is a KitchenAid, so it's pretty good. Maybe do them in a couple of batches, that might help?
Maybe she'd rather dirty a towel than a salad spinner.
I have always found a potatoe ricer to be very fastest way to remove the most water with the least effort and mess. Fill the ricer cup with shredded potatoe, give it a hard squeeze to force out all the water, then empty the "dry" potatoe into a bowl. Repeat in batches until all the potatoe is done.
I think you nailed it!
I just wanted to dig in! Yum, Miss julia! ❤❤❤❤❤
Fabulous. ❤️the new kitchen.
the look AMAZING!
This looks amazing. My partner loves shredded hashbrowns but I've always found them far too efforty. This approach makes it so much easier! Will definitely be trying this.
I’m with you on the effortiness 😆 of hash browns, but might have to give these a try. I liked that she acknowledged how some of the potato will get stuck in the top of the shredding disc. It happens to the pros too!
Personally I make hash browns one of two ways. First is I take a fresh potato and stick it in my mouli and shred it up. Squeeze the water out and then fry it in butter. This leaves the inside softer and fluffy instead of crispy. Second method. I bake or microwave the entire potato and then mash it with a potato masher. Then into the skillet to be fried in butter. Each method has it's own distinct flavor and texture and I can't say I prefer one method over the other. However if I bake a couple of potatoes for dinner and have one left it's going to be hash browns the next morning.
Yum! I'll be doing this very soon.
I will definitely try these.
A great method !!
My German mom made potato pancakes with homemade tomato jam. 🤤
It's always good to see you, Julia, but where, oh where, is Brigett? Missing her!!@
The "disks" make nice chips and I just fry them along with the shredded potatoes.
Awsome ! Your perfect 🏆
Very yemi 😋😋😋❤❤❤
You forced me to buy a shredder for my kitchen aid!
Those look fantastic
Going to try these tomorrow morning
thank you for sprinkling s&p instead of dumping it in one spot in the bowl-i dont see that so often at thest kitchen. spinkling just makes sense
Thanks! I finally know how to cook perfect hashbrowns.
going in the oven tomorrow morning!!!
Yum!!!!!🥔
Mmmm I am envious
I'll take mine double scattered, covered, chunked, capped, and topped please. Salted, Pepper, Tabasco and salsa throw in a double Texas bacon patty melt with either waffle sauce or steak sauce and I'm happy. To send me over the moon, follow with a Reese's cup waffle for dessert, chocolate milk chaser.
What if you want to add shredded onions to the hash browns? I love onions with potatoes.
Me: oh cool, I wonder if there's a special ATK secret to keeping large parts of the potato from being trapped against the shredding disc?
First potato: NOPE
How about a second sheet pan and a flip into the second sheet?
Something I don't understand about many recipes like this is the soaking to get rid of the starch. When I cook oven fries, I boil them until tender and then drain, rough them up, add oil and mix. The outer starchy layer on the potatoes and oil makes oven fries almost as crispy as deep fried. Also when making crispy sweet potato fries or other fried vegetables we usually dip them in a corn starch (or other type of starch) batter before cooking. I understand getting rid of as much moisture as possible but I don't understand getting rid of the starch if we are looking for a crispy end result. What am I missing?
It's because the extra starch doesn't coat each individual shred of potato like it does with fries or chunks. Instead it forms a slurry that makes the outside of the hash browns, but especially the bottom, a uniform surface. This makes the hash browns less crispy overall since you want the individual shreds of potato to crisp up instead of it turning into a completely solid outside layer with a soft inner core. There's a balance to this as you don't want the individuation to be as intense as say, perfectly cooked rice. To me the one of the best things about good hash browns is the constant contrast of textures. Most of it is crispy, but some of it is soft.
@@Th3AznOn3 That explanation certainly makes sense but I also see it recommended for french fries and I personally think it's a mistake. The first job I had was a burger joint and they did it. Their fries were kind of soggy but who knows, maybe they did it more to store them overnight.
@@josiebones1 I totally agree that it's a mistake with fries. I LOVE fries with a craggly exterior! I do think that rinsing can be fine if the goal is to control how much starch and liquid is on the outside by then adding starch *back onto* the surface of the fries post-rinse. That's pretty much the only situation I can think of though, otherwise I'm also anti-rinsing fries
I'm a potatoes girl for sure and I'm not German I am a Texan. And yes, the edges are my favorite too. And these are way better than frying! Thanks for the video and the recipe! Love it
Absolutely, positively need to eat with ketchup. 😋
Thank you!! I’ve never ever done this… definitely easier and less oil in the food! 😅😊🫶
Could you add diced onions
absolutely
I like mine: smothered, covered, peppered, topped
I stopped using spray oil because its messy, better to just use a basting brush and brush the oil on the pan. The hash browns look delicious!
What sort of "towel" is being used to squeeze out the excess water? Cheesecloth? Novice here.
Hers looks like a cotton kitchen towel. Something that resembles the old flour sacks but without the logos. In fact, I bought a bundle of ‘flour sack towels’ from Walmart, Amazon and other kitchen stores, as well as owning real flour sack towels. I’ve also used a clean, old cotton pillowcase. I used to dry my lettuce and greens in those. Otherwise, a regular kitchen towel or even a bath towel will work. Just get all the straggler potato shreds out 👍
Could you use a salad spinner to remove the water from the potatoes?
Yes, definitely
What would I make? Well that would be...Julia's potatoes.
I’ve never used the oven for hash browns, usually a sauté pan or a griddle, if I’m making large amounts. 😎
I’d use kitchen shears to cut up the hash in order to flip, quicker and easier
I personally don't have the time or patience to go thru all this just for crispy hash browns myself, God bless those that do!
Can you substitute butter for the oil?
Waffle House uses rehydrated seasoned shredded potatoes. Source: Ex unit manager
Yes this serves two purposes. Lighter for transport. Plus you get consistent moisture content by drying and then adding the perfect amount of water to them. Brilliant.
Do you mean they start out actually dehydrated? That would make them lower moisture and naturally more crispy if they didn't over-soak them!
Fries are frozen, as well, which is why they soak up the oil/grease they are fried in.
faith...if there is the slightest bit of moisture, they get moldy and that spells out disaster...tossing out all.
you're always such a warm presence in the kitchen. mesmerizing eyes and sick hashbrowns!
WHAT ARE SICK HASH BROWNS????☆☆☆☆ GREAT RECIPE JULIA- THANKS!!!!
POTATOES are for
CHAMPIONS!
Is olive oil really the best choice for the flavor we're likely going for here?
I used avocado oil.
Yukon gold potatoes are not available where I live. Has anyone used russet potatoes for this recipe?
Yes, wash them well. Post shredding rinse the starch a little more than the Yukons.
Can you use melted tallow or lard?
Lol "nothing but net" 😅
Now I imagine you could bake a an egg on top of the hash browns when cooking the bottom side. Yum!
Scattered, smothered, covered, chopped, and chunked
The eggs are on the green shakshuka that she served with the hash browns.
I never plan hash browns as it's always the spur of the moment. I have (not getting paid for this) this special wok (Souped Up recipes on UA-cam which is sold on Amazon) that fries to a crisp anything (you have to monitor so it won't burn).
This is outstanding, but I have better luck crispping them up in a cast iron pan over the heat. I still need your books!!!!
My son cooked at Waffle House for a couple of years. He said they used dehydrated potatoes for their hash browns! He had to reconstitute them by the bucketful every night for the next day.
1:05 "put 'em in the composter" Cmon, just chop them into shreds.
Thank you for this video. Hash browns is the only reason I stop at Waffle House. I never can seem to get enough of them.
I'm not a cook by any means but I'll give it a shot at making these.
Hey what the temp in C as we here in New Zealand
Love this channel! Also she reminds me of and looks a lot like Melissa McCarthy! Secret sisters maybe? Lol