I brine my peeled potatoes in salt, sugar and MSG, shred them in a food processor, wash them and let them drain in a strainer over a bowl in the refrigerator overnight. The active prep time less than five minutes, they taste great and I use the money I save to buy more beer. Cool video! 👍🏻 I subscribed to your newsletter tonight!
Great info! And you saved me time and effort. Frozen makes the most sense since there's only 2 of us. If it's gonna be a big cook, I'd use the fresh. Thank you for your commitment to the griddle community! Cheers!🍺🍺🍺🍺 GO LIONS!
Johnny, I have been using either frozen or the ones in a refrigerated bag. Since I am new to griddling, I have only done hash browns a couple of times and used the bagged refrigerated ones. I love hash browns, so I loved this comparison. Thank you for sharing this with us.❤️🙏❤️🙏❤️
Great video. For the reason you mentioned I use the dehydrated, lasts forever in pantry. A couple tricks I found. I use half a box at a time for the 2 of us. Put the other half in snack zip lock for next cook. I use a coffee cup to rehydrate and just use hot water from tap. And use enough to cover well. I do this as the first step of my cook and put the cup on warming rack as griddle preheats. They are ready by the time I have the rest of the cook is ready. I learned your tip 4 from a prior video you did. I set a timer for 12 minutes to keep from jumping the gun. Thanks taking one for the team and eating those hash browns.
Great comparison! I’ve settled into the dehydrated ones. I like that they don’t take up freezer space and they’re always ready. I just use hot tap water and let them sit while the griddle heats up. (About 20 minutes.)
Great video Johnny! That's exactly how I do the hash browns in regards to the temperature and a combination of butter and oil along with a lot of patience. Also the order in which things are cooked is exactly how I do them as well. Great video!
Good Vid Brother. Hashbrowns are my nemesis. I can never get them right. I'm going to start using the patties. Hard to screw those up. I prefer hashbrowns tho tbh. Hope all is well with you and yours. Be Blessed. 😊 Shawn
Great video with good info. Frozen is the way we go for the convenience. The frozen patties are a family favorite (not me though). Best thing is it’s hard to use too much butter with hash browns.
Brian and I both love potatoes for breakfast but prefer the little cubes. I've messed them up a few times though, lol. Will have to try the frozen kind.
Love you Johnny! Short and sweet always. This video was very timely as I’m making breakfast for 8 people soon. Wondering how to cook them if they want “loose” HBs with onions and peppers?
Thanks! If the y want them "loose" I would add the onions and peppers when you add the oil/butter. Then I would just toss them regularly (every few minutes) with two spatulas. You won't get as crispy one specific spot but you will get them looser.
I'm a dehydrated guy myself. I always have the frozen ones but can't be bothered digging them out. I also like the fresh ones for the convenience. Great video Johnny. Thanks!
I use the dehydrated potatoes, but I rehydrate them with hot chicken broth (store bought) instead of water. Adds a lot of flavor. One tip with this method is unless you are using a low sodium chicken broth, you may want to use less salt or season salt. Just my 2 cents.
I’ve enjoyed the Simply Potatoes ‘fresh’ ones for a long time. And mine are always in a different place every time I buy them too. But my favorite has become tater tots! I love tots over French fries and breaking them up makes excellent hash browns. I put them in the microwave for about 2 1/2 minutes to take the frozen edge off…and then put them on the griddle to fry them up. Delicious…..especially with ChicFilA sauce.
try blanching the scratch ones , one more step but that is the only thing that is diffrent from the other ones, all the other ones have been blanched before packaged
Columbus, Ohio. I'm originally from Rocky River, west side of Cleveland. Graduated Capital University a hundred years ago in a previous life. I'm seriously considering add a griddle before next spring. Do you have a preference. I look at the Pit Boss 3 burner deluxe at Wally. I had a 28" 2 burner Blackstone but really didn't like the rear grease management tray. I wonder about the non-stick surfaces vs the steel. Being old and living on SS would you have ang thoughts/suggestions?
I haven't used the non stick pit boss ones but I don't see them around as much anymore. So I can't give you a comparison but I can say that I prefer steel. I had a 2 burner Blackstone and I've cooked on a few Camp chefs. They all work fine. I really like my camp chef gridiron that I'm using now but if you go with a 4 burner Blackstone you won't be disappointed either. . One of my best friends went to Capital and played soccer. I definitely had some fun nights on that campus as well lol.
@@JohnnyBrunet Me and my buddies used to hit the frat bars around Ohio State. There are some reasonably priced two and three burner griddles out there Just guess I'd have to pick and pray. The one thing I do want is a front grease tray. I think a steel griddle top would wear well over time than the nonstick. Chips and scratches would concern me. Quality and longevity are a concern as well. Thankyou.
@johnmanthey2683 if you're looking for two or three without a rear grease trap then I'm not sure. I would recommend grabbing a three rather than a two if it's in your budget. You'll be happy to have the extra space.
@@JohnnyBrunet I was thinking that route. I was considering a Members Mark from Sam's and a Vevor. They have side tables that flip over the top of the griddle and act as a cover. The Members Mark even has an all weather cover included. Both 36", both steel and in my case more compact and reasonably priced. Really appreciate your help. I really liked the hash brown cook. Learned a lot.
@@johnmanthey2683 I've had a few people mention they got the members mark and liked it. I would def look into that more. I"m glad you learned something from the video and really appreciate you watching.
Checking to see if you have received UA-cam Plaque for over 100K subscribers? Perhaps reach out to them...Congratulations!!! I have your e book...Blessings and Thank you!!!
Thanks for the video testing, both this one and all your others. Since I'm cooking one breakfast for myself on the stove I'll stick to frozen hash brown patties. Make sure they are NOT mashed potato patties - yuck! I cook a package of (5) sausage/brats and keep them in the fridge (one per day). I start with 2-3 patties fried in oil 5-6 minutes till browned, set them to drain on a paper towel. I cool the skillet down by setting it on a wet cloth towel, then fry the eggs while microwaving a sausage. Takes less than 15 minutes including cleaning the skillet. It works for me, maybe for somebody else? Jim Y
At 0:53, your overlay with the Steak Dinner Cooking Order has a mis-spelling in part 4. Just trying to help. I do a lot of video and design stuff, too.
I'm a lazy scratch guy. Wash potato. Grate without peeling into a colander. Rinse, squeeze water out in a clean kitchen towel. I don't even have a griddle though so I cook a giant circular hash brown in carbon steel and halve it at the end. Why am I even here?
Interesting, I'll have to give that a try sounds a lot easier than how I did them fresh. I appreciate you watching even though you don't have a griddle. I do tater tot hash browns a similar way in a big pan. I defrost some frozen tots for a minute in the microwave, then smush them I to a pan with oil. Let em cook for ten minutes then one flip and they're done.
So you use a steak weight to make them cook faster. Or if it's a busy weekend you're just making them all day and assuming that you'll get an order in.
@@JohnnyBrunet You're just a young'un. 1965. I'm a grumpy old fart living in South Dakota now. Nothing better than watching UA-cam and running a smoker.
@@johnmanthey2683 oh ya I smoke a decent amount on my big green egg as well. I really enjoy it and do the same thing. Especially on a cool night with my fire pit going.
I have no idea how this video ended up in my feed, but watched the whole thing and increased my hash brown knowledge. Subbed.
Thanks man!
I brine my peeled potatoes in salt, sugar and MSG, shred them in a food processor, wash them and let them drain in a strainer over a bowl in the refrigerator overnight. The active prep time less than five minutes, they taste great and I use the money I save to buy more beer. Cool video! 👍🏻 I subscribed to your newsletter tonight!
My hack when doing “scratch”… After rinsing, use a salad spinner to remove the water instead of wringing them out in a towel… Thanks for the video!
Thanks for the hack!
Great info! And you saved me time and effort. Frozen makes the most sense since there's only 2 of us. If it's gonna be a big cook, I'd use the fresh. Thank you for your commitment to the griddle community! Cheers!🍺🍺🍺🍺
GO LIONS!
The dehydrated ones are my favorite, maybe in part since I like them crispy😁
Thanks for the video! We do the frozen patties with the whole cook. Throw them into a breakfast taco and voila! Tasty food for the family.
Love this video Best dribble UA-cam site in net
Johnny, I have been using either frozen or the ones in a refrigerated bag. Since I am new to griddling, I have only done hash browns a couple of times and used the bagged refrigerated ones. I love hash browns, so I loved this comparison. Thank you for sharing this with us.❤️🙏❤️🙏❤️
Great video. For the reason you mentioned I use the dehydrated, lasts forever in pantry. A couple tricks I found. I use half a box at a time for the 2 of us. Put the other half in snack zip lock for next cook. I use a coffee cup to rehydrate and just use hot water from tap. And use enough to cover well. I do this as the first step of my cook and put the cup on warming rack as griddle preheats. They are ready by the time I have the rest of the cook is ready. I learned your tip 4 from a prior video you did. I set a timer for 12 minutes to keep from jumping the gun. Thanks taking one for the team and eating those hash browns.
Great comparison! I’ve settled into the dehydrated ones. I like that they don’t take up freezer space and they’re always ready. I just use hot tap water and let them sit while the griddle heats up. (About 20 minutes.)
Great video Johnny! That's exactly how I do the hash browns in regards to the temperature and a combination of butter and oil along with a lot of patience. Also the order in which things are cooked is exactly how I do them as well. Great video!
Literally just bought some frozen shredded and was planning to do them. Timely video for me lol
Perfect!
I know you’re a dehydrated spud junkie but the bag of fresh are bomb every time!! 😊
Good Vid Brother. Hashbrowns are my nemesis. I can never get them right. I'm going to start using the patties. Hard to screw those up. I prefer hashbrowns tho tbh. Hope all is well with you and yours. Be Blessed. 😊 Shawn
Great video with good info. Frozen is the way we go for the convenience. The frozen patties are a family favorite (not me though). Best thing is it’s hard to use too much butter with hash browns.
Brian and I both love potatoes for breakfast but prefer the little cubes. I've messed them up a few times though, lol. Will have to try the frozen kind.
Nice comparison and coking tips!
Glad you liked it!
Use the fresh exclusively- but like you said they make a game out of finding them week to week
This was the EXACT video I needed!
Awesome!! I'm glad it was helpful.
Good video! Cost for fresh is the lowest.
Love you Johnny! Short and sweet always. This video was very timely as I’m making breakfast for 8 people soon. Wondering how to cook them if they want “loose” HBs with onions and peppers?
Thanks! If the y want them "loose" I would add the onions and peppers when you add the oil/butter. Then I would just toss them regularly (every few minutes) with two spatulas. You won't get as crispy one specific spot but you will get them looser.
I'm a dehydrated guy myself. I always have the frozen ones but can't be bothered digging them out. I also like the fresh ones for the convenience. Great video Johnny. Thanks!
I use the dehydrated potatoes, but I rehydrate them with hot chicken broth (store bought) instead of water. Adds a lot of flavor. One tip with this method is unless you are using a low sodium chicken broth, you may want to use less salt or season salt. Just my 2 cents.
That’s a great idea!! I may have to borrow it. Thank you!
Ya I think you told me that before and I still haven't done it yet. I definitely need to try it. Thanks for mentioning it again.
I’ve enjoyed the Simply Potatoes ‘fresh’ ones for a long time. And mine are always in a different place every time I buy them too. But my favorite has become tater tots! I love tots over French fries and breaking them up makes excellent hash browns. I put them in the microwave for about 2 1/2 minutes to take the frozen edge off…and then put them on the griddle to fry them up. Delicious…..especially with ChicFilA sauce.
So glad I'm not the only one who can't find them !
I've had the best luck with dehydrated.
try blanching the scratch ones , one more step but that is the only thing that is diffrent from the other ones, all the other ones have been blanched before packaged
Nice vid. Ever try par boiling potatoes the night before, put in fridge and grate the next day? Makes pretty good HBs.
No I haven't done it that way.
Ever try steak pin wheels? I do spinach and provolone. Sears right up on the flat top with perfect crust
I have not tried those but they sound delicious.
I just use hot tap water to rehydrate the dehydrated ones.
Interesting I'm going to try that.
I also prefer the frozen hash browns or frozen patties. Making them from scratch is more work and I just don't taste a lot of difference.
Columbus, Ohio. I'm originally from Rocky River, west side of Cleveland. Graduated Capital University a hundred years ago in a previous life. I'm seriously considering add a griddle before next spring. Do you have a preference. I look at the Pit Boss 3 burner deluxe at Wally. I had a 28" 2 burner Blackstone but really didn't like the rear grease management tray. I wonder about the non-stick surfaces vs the steel. Being old and living on SS would you have ang thoughts/suggestions?
I haven't used the non stick pit boss ones but I don't see them around as much anymore. So I can't give you a comparison but I can say that I prefer steel. I had a 2 burner Blackstone and I've cooked on a few Camp chefs. They all work fine. I really like my camp chef gridiron that I'm using now but if you go with a 4 burner Blackstone you won't be disappointed either. .
One of my best friends went to Capital and played soccer. I definitely had some fun nights on that campus as well lol.
@@JohnnyBrunet Me and my buddies used to hit the frat bars around Ohio State. There are some reasonably priced two and three burner griddles out there Just guess I'd have to pick and pray. The one thing I do want is a front grease tray. I think a steel griddle top would wear well over time than the nonstick. Chips and scratches would concern me. Quality and longevity are a concern as well. Thankyou.
@johnmanthey2683 if you're looking for two or three without a rear grease trap then I'm not sure. I would recommend grabbing a three rather than a two if it's in your budget. You'll be happy to have the extra space.
@@JohnnyBrunet I was thinking that route. I was considering a Members Mark from Sam's and a Vevor. They have side tables that flip over the top of the griddle and act as a cover. The Members Mark even has an all weather cover included. Both 36", both steel and in my case more compact and reasonably priced. Really appreciate your help. I really liked the hash brown cook. Learned a lot.
@@johnmanthey2683 I've had a few people mention they got the members mark and liked it. I would def look into that more. I"m glad you learned something from the video and really appreciate you watching.
I do not like crispy hash browns just cooked. I do like the frozen convenience. Enjoy your humor and cooks.🎉 🍳
Thanks Mark, I appreciate you watching.
Checking to see if you have received UA-cam Plaque for over 100K subscribers? Perhaps reach out to them...Congratulations!!! I have your e book...Blessings and Thank you!!!
Hey thanks, yes I got the plaque it's was very nice of them to send one.
Thanks for the video testing, both this one and all your others.
Since I'm cooking one breakfast for myself on the stove I'll stick to frozen hash brown patties. Make sure they are NOT mashed potato patties - yuck!
I cook a package of (5) sausage/brats and keep them in the fridge (one per day). I start with 2-3 patties fried in oil 5-6 minutes till browned, set them to drain on a paper towel. I cool the skillet down by setting it on a wet cloth towel, then fry the eggs while microwaving a sausage.
Takes less than 15 minutes including cleaning the skillet. It works for me, maybe for somebody else? Jim Y
That's a great system Jim, thanks for sharing!
@@JohnnyBrunet Glad you liked it, I was hesitant "stepping on your video comments". Jim
@@jimyoung440 Don't ever worry about that I don't mind at all.
My wife happens to agree with you about them moving the fresh hashbrowns all over the store.. She says they are never in the same spot twice…
Experience the same- like a game of hide and seek
So glad I'm not the only one!
Go Blue but what a terrible day for them. I’ll forgive your choice of team though.
I always feel a LITTLE guilty for using the frozen but frozen it is for me.
At 0:53, your overlay with the Steak Dinner Cooking Order has a mis-spelling in part 4. Just trying to help. I do a lot of video and design stuff, too.
Oh shoot thank you for catching that.
I'm a lazy scratch guy. Wash potato. Grate without peeling into a colander. Rinse, squeeze water out in a clean kitchen towel. I don't even have a griddle though so I cook a giant circular hash brown in carbon steel and halve it at the end. Why am I even here?
Interesting, I'll have to give that a try sounds a lot easier than how I did them fresh. I appreciate you watching even though you don't have a griddle. I do tater tot hash browns a similar way in a big pan. I defrost some frozen tots for a minute in the microwave, then smush them I to a pan with oil. Let em cook for ten minutes then one flip and they're done.
Microwave the water on the Dehydrated...
Good idea!
Frozen for me...
3:27 quattro? i thought that was Italian for hello? lol
🤣🤣🤣 that could be true as well, I think it's a universal word 😁
What did you say? „Quatcho“, German for four?! 😂😂😂 ymmd
I stand by my statement 😁😁😁😁
Ghee & Clarified butter aren't the same thing. Quattro is not a German word.
Curious how Bob Evan's makes their hash browns without having customers wait 10/15 minutes?
So you use a steak weight to make them cook faster. Or if it's a busy weekend you're just making them all day and assuming that you'll get an order in.
Any videos on how to get my wife all hot and bothered by cooking on my griddle?
If I knew how to do that I'd be millionaire and not making these comparison videos 😁😁😁
Fresh from scratch are definitely not worth the effort. I use refrigerated or frozen and bacon fat. Never throw out your bacon fat, it's a sin.
German for 4....
😁
That mug looks like Ohio state. Good man.
It sure is, I graduated in 08.
@@JohnnyBrunet You're just a young'un. 1965. I'm a grumpy old fart living in South Dakota now. Nothing better than watching UA-cam and running a smoker.
@@johnmanthey2683 oh ya I smoke a decent amount on my big green egg as well. I really enjoy it and do the same thing. Especially on a cool night with my fire pit going.