@@bluemopar1970 thanks, I agree that will definitely make everyone's griddle experience a lot better if they could do that. I can't believe that none of the griddles on the market go to 350-375 on medium. That to me is the perfect cooking temp and would make them way easier to use.
Good for you Man. First time I’ve ever seen anyone do it where I think I can follow. I’ve never had them turn out like I want, nice and crispy like Dennys. I will be watching.
Thanks Lyle. I'm glad you were able to follow it and hopefully it gets you those crispy Denny's hash browns next time you try it. Thanks for watching my friend.
Did these the other day after watching this, following your zone cooking videos and using that thermometer to know exactly what I'm diving into. I had a one burner last year that to get any heat at all it had to be on high. Now that I graduated to the big griddle I'm using that thermometer to so much now. Oil and I threw in some butter. All I had available was your #2 potatoes... no dome or press. Then before I flipped them I dropped a dollop of butter on top then let that melt just a second and flipped. Came out very much like your #2 choice. Best hashbrowns I've madae yet and it's because of your videos! Thank you Sir!
Oh wow nice I'm glad it worked out for you even without the weight. Ya I've done just oil, just butter, and even just the spray. But I think the oil and butter combo is definitely the best way to do it. Thanks for sharing with it makes my day when someone tells me the video helped them out. Have a good one and a happy 4th of July weekend.
I bought a flat griddle (Members Mark) the other day (at $199.....a no brainer). I am a new subscriber, and I know that there are anyways to cook with many other fine griddle people showing you the way- none are like this awesome simple easy-going channel. Keep going- your channel is awesome! -thx for having me
Hey Jason, first off $199!!!!!!!! dang that's probably one of the best deals I've heard for a griddle. I'm assuming it's a 4 burner bc I think that's all MM makes. Anyways thanks for subscribing and for all the kind words. I'm really glad you like the easy going videos because that's what I'm shooting for. I'm definetly going to drop in my jokes during the filming but I try not to be too "in your face" or like over the top with it. Anyways congrats on the new griddle and I really appreciate you taking the time to write a comment. Have a good one brother.
Great Video. Just the basics with not a lot of frill. Also always good to see someone confess to his errors (grill to hot) we learn from seeing others mistakes and too many of these guys never seem to make any. THANKS!
Thanks Mike I'm glad you liked it! I try to keep my videos straight to the point without wasting time. And I totally agree about the mistakes, it's the best way to learn. And my most viewed video is me going over my top 10 biggest mistakes I've made. I don't think that's a coincidence, I think people like the honesty. Thanks so much for watching.
Another nice job. I haven’t tried these on my Blackstone yet but on the stove I make them fairly regularly and use a combination of clarified butter and bacon grease. I suspect my Dr wouldn’t put his seal of approval on it but they sure taste great. I’ll try the press idea. Yours looked great
Loved the bottle opener on the grill, I will steal that idea. Even tho most of the beer I drink is twist too because I consume mass quantities, I can’t do that with good beer.
That's awesome! I'm glad it worked for you. Thanks for watching and for letting me know that you tried it, that really makes my day. Keep on griddling!
I found your video brother. I'm a hashbrown failure. Mine look like your middle ones. Cooked, but not in a nice diner patty. The only thing I didn't try was my weight. I also think I was to impatient with them. I moved them a lot. I will get them down to a science soon. I've been doing Stir Fry, Chicken. Teriyaki, which I'll probably change up. With frozen stir fry vegetables, which have to many different kinds in them, & Udon Noodles. That's what I'm making tonight. Not sure if I'll use the vegetables. Maybe Teriyaki Chicken with Noodles. Haven't decided yet. Got a 2 burner now too. Much better than my Single Burner. Hope all is well with you and yours. 🍻 Keep On Griddlin'!!!!! 😊 Shawn
Best way to make hash browns is to take chilled baked potatoes, grate them, season them and then brown them up on the griddle. Anytime I make baked potatoes I just make a bunch of extras so I can make hash browns the next few mornings.
Thanks for the suggestion, I'm totally going to try that. So I'm assuming since they're already baked that they don't turn brown? You don't need to rinse of the starch like with fresh ones. Also is it ok if I make a video testing it out? Don't want to share all your secrets without permission.
@@JohnnyBrunet They will brown up perfectly, you don't have to do anything other then brown them and I would use the press like you did. Try all three methods actually. Its not really a secret its how restaurants do it. They don't use fresh potatoes, takes too long and I assume some may use frozen but typically they use already baked and cooled potatoes. Also you can cut the potatoes into cubes and brown them with onions to make that style of potatoes with them and that is pretty awesome as well. The key since they are fully cooked and soft to not play with them just let them brown. Get busy lol.
Wow, wish I saw this a month ago. Bought a Blackstone this summer, made about every possible mistake. Love the detail, just right. Now I understand why my first hash browns were a flop, this is the first site I have seen with specific temps listed, a big help. And, yes going out today to buy that thermometer.
Hi Dennis, congrats on the new griddle! I'm glad you found my videos helpful and yes the infrared thermometer is a must. I also created a Google doc of 5 beginner recipes which I think you might find helpful. I will link it below. And my ten mistakes video is a good reference point for new owners. I go over all the mistakes I made when I first got mine. Thanks so much for watching. drive.google.com/file/d/1gEA89ie4aWTZ_cfBMpsdQO77m_fiNyDy/view?usp=drivesdk
@@JohnnyBrunet I watched that one earlier as well. I sure hope I haven't warped my grill preheating it on high.. wish I knew that earlier. another good tip for me was buying a mat.. you are going to drip oil or grease on the ground, and my cement just soaked it up and now stained for life.
@@dennisrudloff2071 That's a good point I should have added a mat to the list for sure. I doubt you warped it and even if you have I've heard of people leveling it back out by heating it back up then putting a heavy pot full of water on the warped side. I just advise about the warping because I've seen people in the facebook groups mention it. Thanks for watching a few of my videos, I really appreciate it. Let me know if you ever have any questions I'm always happy to help.
I’d love to get nice variety of craft beers and have you come over and make me a better griller. I know my wife and kids would appreciate it too. Thanks bro!
@@scottk2774 haha ya that would be my going rate if I did house calls. I'm sure you're getting better though it just takes time and a lot of happy accidents.
Loving your videos. Researching which to purchase. You mention your press, and using other heavy things. At times I use my small cast iron skillet. Works for me.
Hi Cathy I'm so glad you like my videos thank you so much. I've definitely used a cast iron pan before and I totally agree it works just as good. I'm assuming if you're researching which to buy then you already saw my review of my camp chef griddle, if you haven't I'll link it below. I've had my camp chef for about a year now and I still love it for all the reasons I list in the video. It has gone up in price however but so have some Blackstone's. Overall I think griddles are growing in popularity so that might be why it's going up. If you don't want to spend the $500+ on the camp chef then I don't think you can go wrong with a Blackstone or another brand. I have people who comment on my videos who have members marks from Sams Club and Blue Rhinos and they all seem to love them. I think no matter what griddle you buy if you just cover it and take care of it you'll be happy with it. I will say if you are between a 2 burner and a 4 burner get the 4 burner. The extra space is great for when you have people over, doing a lot of fried rice, or meal prepping. I hope this is helpful, thank you again for stopping by and checking out my videos I really appreciate it. And good luck in your griddle search!
what oil do you prefer to use? do you use the same kind of oil for all your cooks or do you switch up depending on what youre cooking? thank you! love your videos
Hey man, I'm glad you like the videos I love your name, that's one of the best ones I've ever seen 😂. I usually use canola or avocado oil. I honestly can't tell the difference. I started with canola just because that's what I always have on hand. I bought avocado because I was told it has a higher smoke point. It also has a higher price though it was like $8 for a little bottle! I like them both though. I hope that helps, thanks so much for watching.
@@JohnnyBrunet Haha, Thank you man.. I appreciate it! We usually use Avocado oil in our cooking. We just buy the huge bottle from costco. I don't even have a griddle yet... but am very excited to get one and get cookin! Thanks again and look forward to all your new content!
Great video Johnny! My first hashbrown attempt didn't reach that crisp I was looking for, and it was because I did the middle method as shown here. No press yet so I shall try the clear lead!
Thanks Jacob. Yes you just need to add a lot of oil and be patient with the hash browns. I think the lid will help too. Good luck I'm sure you're next attempt will turn out great!
@@JohnnyBrunet No problem at all, always happy to support my fellow content creators. I am looking forward to improving on my own current video format I have uploaded and, in the future, trying to create content as good as yours in the long-term.
New subscriber. I use a Blue Rhino Razor griddle. As you said when it comes to spuds I do not worry about too much oil, I use avocado. I like the idea of a glass lid top for a dome. I think I will be buying some from goodwill to dedicate to that purpose, clear view and cool handle, excellent! When needed I go to the aluminum basting pans with a magnetic handle per, Griddle Master. When I cook hot for sear or quickly making spuds, I use steam, water from a squeeze bottle under a dome or whatever. Veg or spud with steam is super fast . Well done vids, thank you for the content. William
Hey William thanks so much for watching and subscribing I really appreciate it. I love going to the thrift store too for griddle accessories. That's the perfect spot bc it's so cheap so if something breaks you can but another. I've also found some nice steak weights there. I agree with your potato methods, steaming on the griddle works nicely. I've also thrown them in the microwave (fresh diced potatoes) for a minute or 2 with some water. I do this while the griddle preheats. Have a good one brother and keep on griddln'
@@JohnnyBrunet I also pre-bake my spuds in a microwave for 10 minutes..then they are cooked and I just crisp them up on the griddle with high heat and weight
Thanks for a very helpful video. When you put the hash browns on the griddle, we're there still frozen or did you thaw them first? If you thawed them, how did you do it? Thanks.
You're welcome thanks for watching. They were still frozen when I put them on the griddle. I find it's best to go straight from frozen to cooking. When I try to thaw them they get soggy.
Great video! I really appreciate you taking about temperatures. Also I heard of an old Italian trick where one places a brick on it to press it down. That being said I have a dedicated brick wrapped in aluminum foil that I use with chicken I that comes out great. I now curious as to how it will work with hash browns. In theory they should produce the same results.
Absolutely I've heard about the aluminum foil brick too. Not for hash browns but for paninis which makes sense for the Italian heritage. I bet it would work too for the potatoes. Anything to put some weight on it. Thanks for watching.
Hey Cathy thanks. I usually cook with Canola and I never really taste it. Also the more you start using your griddle the more you realize you can use less and less. If it's hot a small amount will go a long way. Thanks so much for watching and commenting.
New sub to your channel. Those look great. I prefer the middle ones. I like em a bit loose with some crispy bits and some softer bits too. Like to fry a couple eggs over easy and put em on top of the hash browns and break the yolks. Mix it all up and enjoy.
Thanks for subbing and watching numerous videos Corey. Ya that sounds delicious, I just did a video similar to that where I put the egg right in the middle of some hash browns. Thanks so much your suggestions brother.
When I worked at a steak house we put the potato on and then put a small (1/8cup) of butter over them, salt and pepper. Flipped and then added a little more butter 😂🤣 We started every day with a small pan and 5lb butter log👍
Hahaha ya man when I worked at Outback they dipped the chicken breast in butter then threw it on the grill. I think people would be surprised how much butter actually goes in there food at restaurants.
Hey Johnny, new subscriber and love your channel. I've finally learned how to do hash browns. But I have a question, what's the marks in the upper left of your grill that look like water marks? Is that just an area of the grill that didn't season as well as the rest? I only ask because I see a spot similar on my grill top. Cheers
Hi Stephen I'm glad your hash browns are coming out good. Ya I actually have a few more spots like that now. I'm pretty sure it's just the factory seasoning coming off. It still cooks fine and is safe to use. I just put a little oil down each time before I start. I haven't had any sticking or anything. If it ever got really bad you can sand off all the preseasoning and season the whole thing again. I don't think that's necessary for you or me right now. If it's not sticking I say just keep on going. Thanks so much for subscribing. I really appreciate it.
Hi Martin, thanks so much I'm glad you like it. I have a few videos where I cook Steak I will link then below for you. ua-cam.com/video/buxJd6fdtcU/v-deo.html
@@JohnnyBrunet I've purchased my first griddle Johnny. Over the years I've done a lot of out door cooking, smoking and boiling and of course grilln but no griddln. I'm excited buddy 😊 Thank you for your channel that has been great. Love how you keep it simple. You explain things well. I'm very appreciative, thanks!! What oil do you use cooking? And, could you do a video on what's the best cooking temperatures for certain foods. You've mentioned a few items with temperature but a broader picture would be awesome. Thanks brother, I'll be watching 😉
@@hughhall3210 Congrats on your first Griddle! I usually use Canola oil but really I don't have a preference. I'm so glad you like my videos and find them helpful. Also here's a link to my video about cooking temps for certain items. ua-cam.com/video/XhdxmvAykqs/v-deo.html
I find in most cases people cook at too high a temperature 325 - 350° >400° for special use only. Butter Flavored Crisco; Pile, Bacon Press and Leave them along until You see the Brown crust.
Ya I agree the griddles seem to run hot and then it leads to very high cooking temps. I've never used butter flavored Crisco. I'm going to have to put that on my list. Thanks for watching.
@@JohnnyBrunet I was hoping you knew I meant that in the best way possible. Loving your videos bro. Just got a secondhand blackstone for cheap and bought it back to life. The guy who owned it before me didn’t take very good care of it. But it’s got a good home now! It’s all documented on my channel. Thanks for the countless recipe ideas you’ve given me in the meantime!
I made it just like you did, except I think I used too much oil! I now realize that my countertop is not straight, because the oil kept creeping over to one side, even though nothing was underneath it, I checked. I didn't put anything underneath the one side because I was cooking eggs, sausage and toast and felt I didn't have time to experiment with different sizes. Trying to get everything out at the same time. In hindsight, I guess I could have folded a paper towel or two and tried that...?
@@boogitybear2283 sorry I didn't have time to comment earlier, it's no big deal you didn't know about it. If there's anything else you want to see let me know. Also thanks for the words of encouragement. I appreciate it, and I'm really enjoying making these videos.
I usually use frozen because that's all my store has. But I've had a lot of people say really good things about the thawed ones. Also the dehydrated ones in a box that you just add water to work out really well. We used those at the restaurant I worked at.
Hey wait a minute on your grate your own hash browns you said squeeze them like your first girlfriend. Now you telling me don't touch them too much.......In confused😃 Are you using veggie oil or Canola,Sunflower? Veggie oil I just read is Soy......not for me but those potatoes look yummy.
For the best hash browns, use real potatoes, sliced about 1/8” thick slices. Cook your bacon first, leave the grease. Cook the hash browns in the bacon grease.. You’re welcome.
Good question I don't know what everyone calls cubed floured potatoes or the patties from mchonalds but sometimes those could be considered hash browns.
Make perfect hash browns, pancakes, omelets and everything else by grabbing a copy of my ebook here: bit.ly/Griddle-Ebook
the best tip was to tell people to learn their grille and get the correct temp to 350
@@bluemopar1970 thanks, I agree that will definitely make everyone's griddle experience a lot better if they could do that. I can't believe that none of the griddles on the market go to 350-375 on medium. That to me is the perfect cooking temp and would make them way easier to use.
Good for you Man. First time I’ve ever seen anyone do it where I think I can follow. I’ve never had them turn out like I want, nice and crispy like Dennys. I will be watching.
Thanks Lyle. I'm glad you were able to follow it and hopefully it gets you those crispy Denny's hash browns next time you try it. Thanks for watching my friend.
Most important video on UA-cam Thanks for sharing!
Haha thanks David I agree nothing more important than crisp hash browns! Thanks for watching.
Thanks for the tips! Just got my griddle a few weeks ago, still learning how to work with it...but man it's fun! Thanks again.
No problem! Congratulations on the new griddle. You'll love it.
Did these the other day after watching this, following your zone cooking videos and using that thermometer to know exactly what I'm diving into. I had a one burner last year that to get any heat at all it had to be on high. Now that I graduated to the big griddle I'm using that thermometer to so much now. Oil and I threw in some butter. All I had available was your #2 potatoes... no dome or press. Then before I flipped them I dropped a dollop of butter on top then let that melt just a second and flipped. Came out very much like your #2 choice. Best hashbrowns I've madae yet and it's because of your videos! Thank you Sir!
Oh wow nice I'm glad it worked out for you even without the weight. Ya I've done just oil, just butter, and even just the spray. But I think the oil and butter combo is definitely the best way to do it. Thanks for sharing with it makes my day when someone tells me the video helped them out. Have a good one and a happy 4th of July weekend.
Love the detail on the instructions that you give on every video!! plus straight to the point!!! Thank you!!
Thanks Peter aim glad you like them and I appreciate you watching.
Johnny, great video, thank you for the tip on the bacon-press. Great idea.
You're welcome Santiago, thank you for watching.
Thanks for the tips! Like your humor too!
Anytime Jim, thanks for watching!
Thanks, great tips. Just started using my griddle and learning the ways of the pros.
glad you liked it, and thanks for watching.
I bought a flat griddle (Members Mark) the other day (at $199.....a no brainer). I am a new subscriber, and I know that there are anyways to cook with many other fine griddle people showing you the way- none are like this awesome simple easy-going channel. Keep going- your channel is awesome! -thx for having me
Hey Jason, first off $199!!!!!!!! dang that's probably one of the best deals I've heard for a griddle. I'm assuming it's a 4 burner bc I think that's all MM makes. Anyways thanks for subscribing and for all the kind words. I'm really glad you like the easy going videos because that's what I'm shooting for. I'm definetly going to drop in my jokes during the filming but I try not to be too "in your face" or like over the top with it. Anyways congrats on the new griddle and I really appreciate you taking the time to write a comment. Have a good one brother.
Great Video. Just the basics with not a lot of frill. Also always good to see someone confess to his errors (grill to hot) we learn from seeing others mistakes and too many of these guys never seem to make any. THANKS!
Thanks Mike I'm glad you liked it! I try to keep my videos straight to the point without wasting time. And I totally agree about the mistakes, it's the best way to learn. And my most viewed video is me going over my top 10 biggest mistakes I've made. I don't think that's a coincidence, I think people like the honesty. Thanks so much for watching.
You’re the best, Johnny!
Thanks so much.
Great video! Nice and short and real! Love seeing and hearing about mistakes. No one gets it perfect every video.
Thanks so much! I'm glad you enjoyed it and found vit helpful.
I caught that non spoken tip! A liner for the grease cup. Great idea
Oh ya they sell those things and they are great! I'd highly recommend them.
Another nice job. I haven’t tried these on my Blackstone yet but on the stove I make them fairly regularly and use a combination of clarified butter and bacon grease. I suspect my Dr wouldn’t put his seal of approval on it but they sure taste great. I’ll try the press idea. Yours looked great
Thank you sir. I don't think Dr's would put there seal of approval on most items that are cooked on the griddle lol.
Very good tips. I'm going to try doing this w/weight.
Thanks skip I'm glad you liked it. Ya I think you'll be happy how it turns out with the weight. Thanks for watching.
Made all those mistakes my 1st time (yesterday)... Thx for tips!
Ya we've all been there, I'm always trying to find the balance between crispy and burnt haha. Thanks for watching.
Simple and to the point. Thanks
You're welcome, thanks for watching Matt.
Good tip on using the press. Off to the Steelmade I go...
Loved the bottle opener on the grill, I will steal that idea. Even tho most of the beer I drink is twist too because I consume mass quantities, I can’t do that with good beer.
Ya mine came with the bottle opener which was a big selling point for me hahaha
I liked the new tip slides you added in the videos! Those ones with the press turned out perfect 🤤
the ones with the weight looked best thumbs up
Thanks Tim.
Awesome vid. Answered a lot of my personal questions about hash browns, smash burger video awesome as well. I wish my blackstone was stainless.
Glad it was helpful!
Thanks for this video...it made my first time cooking hash browns come out perfect.
That's awesome! I'm glad it worked for you. Thanks for watching and for letting me know that you tried it, that really makes my day. Keep on griddling!
I found your video brother. I'm a hashbrown failure. Mine look like your middle ones. Cooked, but not in a nice diner patty. The only thing I didn't try was my weight. I also think I was to impatient with them. I moved them a lot. I will get them down to a science soon. I've been doing Stir Fry, Chicken. Teriyaki, which I'll probably change up. With frozen stir fry vegetables, which have to many different kinds in them, & Udon Noodles. That's what I'm making tonight. Not sure if I'll use the vegetables. Maybe Teriyaki Chicken with Noodles. Haven't decided yet. Got a 2 burner now too. Much better than my Single Burner. Hope all is well with you and yours. 🍻 Keep On Griddlin'!!!!! 😊
Shawn
Awesome so excited I found your channel!
Thanks man I appreciate you checking it out.
Did you just get a griddle?
Great segment man. Very informative. Much appreciated
You're welcome, I'm glad you found it helpful. I appreciate you watching and commenting. Have a good one brother!
Best way to make hash browns is to take chilled baked potatoes, grate them, season them and then brown them up on the griddle. Anytime I make baked potatoes I just make a bunch of extras so I can make hash browns the next few mornings.
Thanks for the suggestion, I'm totally going to try that. So I'm assuming since they're already baked that they don't turn brown? You don't need to rinse of the starch like with fresh ones. Also is it ok if I make a video testing it out? Don't want to share all your secrets without permission.
@@JohnnyBrunet They will brown up perfectly, you don't have to do anything other then brown them and I would use the press like you did. Try all three methods actually. Its not really a secret its how restaurants do it. They don't use fresh potatoes, takes too long and I assume some may use frozen but typically they use already baked and cooled potatoes. Also you can cut the potatoes into cubes and brown them with onions to make that style of potatoes with them and that is pretty awesome as well. The key since they are fully cooked and soft to not play with them just let them brown. Get busy lol.
I think restaurants actually grate the cooked potatoes then freeze them for later.
Wow, wish I saw this a month ago. Bought a Blackstone this summer, made about every possible mistake. Love the detail, just right. Now I understand why my first hash browns were a flop, this is the first site I have seen with specific temps listed, a big help. And, yes going out today to buy that thermometer.
Hi Dennis, congrats on the new griddle! I'm glad you found my videos helpful and yes the infrared thermometer is a must. I also created a Google doc of 5 beginner recipes which I think you might find helpful. I will link it below. And my ten mistakes video is a good reference point for new owners. I go over all the mistakes I made when I first got mine. Thanks so much for watching.
drive.google.com/file/d/1gEA89ie4aWTZ_cfBMpsdQO77m_fiNyDy/view?usp=drivesdk
ua-cam.com/video/l4ztKxEfhmo/v-deo.html
@@JohnnyBrunet I watched that one earlier as well. I sure hope I haven't warped my grill preheating it on high.. wish I knew that earlier. another good tip for me was buying a mat.. you are going to drip oil or grease on the ground, and my cement just soaked it up and now stained for life.
@@dennisrudloff2071 That's a good point I should have added a mat to the list for sure. I doubt you warped it and even if you have I've heard of people leveling it back out by heating it back up then putting a heavy pot full of water on the warped side. I just advise about the warping because I've seen people in the facebook groups mention it. Thanks for watching a few of my videos, I really appreciate it. Let me know if you ever have any questions I'm always happy to help.
Thanks for another great video Johnny! You’re my go-to-guy on how to cook on my grill! Please keep the videos coming!
Thanks Scott glad my videos are helpful! I'll keep em coming if people keep watching. Have a good one man.
I’d love to get nice variety of craft beers and have you come over and make me a better griller. I know my wife and kids would appreciate it too. Thanks bro!
@@scottk2774 haha ya that would be my going rate if I did house calls. I'm sure you're getting better though it just takes time and a lot of happy accidents.
You’re right bro, it’s definitely a ‘learning’ experience! Have a great weekend.
Great video and great information
Thank you I'm glad it was helpful.
Loving your videos. Researching which to purchase. You mention your press, and using other heavy things. At times I use my small cast iron skillet. Works for me.
Hi Cathy I'm so glad you like my videos thank you so much. I've definitely used a cast iron pan before and I totally agree it works just as good. I'm assuming if you're researching which to buy then you already saw my review of my camp chef griddle, if you haven't I'll link it below.
I've had my camp chef for about a year now and I still love it for all the reasons I list in the video. It has gone up in price however but so have some Blackstone's. Overall I think griddles are growing in popularity so that might be why it's going up. If you don't want to spend the $500+ on the camp chef then I don't think you can go wrong with a Blackstone or another brand. I have people who comment on my videos who have members marks from Sams Club and Blue Rhinos and they all seem to love them. I think no matter what griddle you buy if you just cover it and take care of it you'll be happy with it.
I will say if you are between a 2 burner and a 4 burner get the 4 burner. The extra space is great for when you have people over, doing a lot of fried rice, or meal prepping. I hope this is helpful, thank you again for stopping by and checking out my videos I really appreciate it. And good luck in your griddle search!
ua-cam.com/video/kQ67IIBUk8Y/v-deo.html
I use extra large hash brown rings on mine, perfect as always.
Nice, I'll have to try that.
what oil do you prefer to use? do you use the same kind of oil for all your cooks or do you switch up depending on what youre cooking? thank you! love your videos
Hey man, I'm glad you like the videos I love your name, that's one of the best ones I've ever seen 😂. I usually use canola or avocado oil. I honestly can't tell the difference. I started with canola just because that's what I always have on hand. I bought avocado because I was told it has a higher smoke point. It also has a higher price though it was like $8 for a little bottle! I like them both though. I hope that helps, thanks so much for watching.
@@JohnnyBrunet Haha, Thank you man.. I appreciate it! We usually use Avocado oil in our cooking. We just buy the huge bottle from costco. I don't even have a griddle yet... but am very excited to get one and get cookin! Thanks again and look forward to all your new content!
@@originaldranksta6740 that's a good idea, I'll have to check out the big Costco bottles, my in laws have a membership.
Great video Johnny! My first hashbrown attempt didn't reach that crisp I was looking for, and it was because I did the middle method as shown here. No press yet so I shall try the clear lead!
Thanks Jacob. Yes you just need to add a lot of oil and be patient with the hash browns. I think the lid will help too. Good luck I'm sure you're next attempt will turn out great!
I ended up using a Pyrex dish as a press. Worked great!
Great tips!
NICE I LIKE MY HB CRISPY ON THE OUTSIDE THEN GRAVY AND OR KETCHUP
Nice, can't go wrong with some gravy!
Thanks, well done.
800 Subs! You’re welcome! Keep it up!
Thanks man! I appreciate it.
awesome content Griddle with Johnny. I broke the thumbs up on your video. Keep on up the exceptional work.
Hey thanks so much for the kind words and for watching.
@@JohnnyBrunet No problem at all, always happy to support my fellow content creators. I am looking forward to improving on my own current video format I have uploaded and, in the future, trying to create content as good as yours in the long-term.
@@KeyserTheRedBeard awesome I'll go check your stuff out. Always helps to support each other.
@@JohnnyBrunet Thank you so much,
New subscriber. I use a Blue Rhino Razor griddle. As you said when it comes to spuds I do not worry about too much oil, I use avocado. I like the idea of a glass lid top for a dome. I think I will be buying some from goodwill to dedicate to that purpose, clear view and cool handle, excellent!
When needed I go to the aluminum basting pans with a magnetic handle per, Griddle Master.
When I cook hot for sear or quickly making spuds, I use steam, water from a squeeze bottle under a dome or whatever. Veg or spud with steam is super fast . Well done vids, thank you for the content.
William
Hey William thanks so much for watching and subscribing I really appreciate it. I love going to the thrift store too for griddle accessories. That's the perfect spot bc it's so cheap so if something breaks you can but another. I've also found some nice steak weights there. I agree with your potato methods, steaming on the griddle works nicely. I've also thrown them in the microwave (fresh diced potatoes) for a minute or 2 with some water. I do this while the griddle preheats. Have a good one brother and keep on griddln'
@@JohnnyBrunet I also pre-bake my spuds in a microwave for 10 minutes..then they are cooked and I just crisp them up on the griddle with high heat and weight
@@williampratt4791 the weight is where it's at.
Thanks for the video.
You're welcome Clarence, thanks for watching multiple videos.
Thanks for a very helpful video. When you put the hash browns on the griddle, we're there still frozen or did you thaw them first? If you thawed them, how did you do it? Thanks.
You're welcome thanks for watching. They were still frozen when I put them on the griddle. I find it's best to go straight from frozen to cooking. When I try to thaw them they get soggy.
Great video! I really appreciate you taking about temperatures. Also I heard of an old Italian trick where one places a brick on it to press it down. That being said I have a dedicated brick wrapped in aluminum foil that I use with chicken I that comes out great. I now curious as to how it will work with hash browns. In theory they should produce the same results.
Absolutely I've heard about the aluminum foil brick too. Not for hash browns but for paninis which makes sense for the Italian heritage. I bet it would work too for the potatoes. Anything to put some weight on it. Thanks for watching.
Parchment paper brick .
@@markhammar3977 That's a good idea too, thanks buddy.
I love your videos. I heard you say any oil to treat your grill, but what oil do you use to cook with so that you can’t taste the oil?
Hey Cathy thanks. I usually cook with Canola and I never really taste it. Also the more you start using your griddle the more you realize you can use less and less. If it's hot a small amount will go a long way. Thanks so much for watching and commenting.
New sub to your channel. Those look great. I prefer the middle ones. I like em a bit loose with some crispy bits and some softer bits too. Like to fry a couple eggs over easy and put em on top of the hash browns and break the yolks. Mix it all up and enjoy.
Thanks for subbing and watching numerous videos Corey. Ya that sounds delicious, I just did a video similar to that where I put the egg right in the middle of some hash browns. Thanks so much your suggestions brother.
Really great and informative! Exactly what I was looking for 🤙
Thanks and I'm glad it helped you out.
Thanks!
You're welcome Dayle, thanks for watching.
Thanks buddy
No problem 👍
You should try to cook them with some bacon grease...my friends mom taught me that one
That's a great idea. Can't go wrong with bacon grease.
When I worked at a steak house we put the potato on and then put a small (1/8cup) of butter over them, salt and pepper. Flipped and then added a little more butter 😂🤣
We started every day with a small pan and 5lb butter log👍
Hahaha ya man when I worked at Outback they dipped the chicken breast in butter then threw it on the grill. I think people would be surprised how much butter actually goes in there food at restaurants.
Bought the Bacon weight from Camp Chef....... Sweet!
Nice Bradley, I use it all the time.
Hey Johnny, new subscriber and love your channel. I've finally learned how to do hash browns. But I have a question, what's the marks in the upper left of your grill that look like water marks? Is that just an area of the grill that didn't season as well as the rest? I only ask because I see a spot similar on my grill top. Cheers
Hi Stephen I'm glad your hash browns are coming out good. Ya I actually have a few more spots like that now. I'm pretty sure it's just the factory seasoning coming off. It still cooks fine and is safe to use. I just put a little oil down each time before I start. I haven't had any sticking or anything. If it ever got really bad you can sand off all the preseasoning and season the whole thing again. I don't think that's necessary for you or me right now. If it's not sticking I say just keep on going. Thanks so much for subscribing. I really appreciate it.
I really love your videos but can you do a lot more on cooking steak? Seems like the majority are about breakfast. Keep up the great videos.
Hi Martin, thanks so much I'm glad you like it. I have a few videos where I cook Steak I will link then below for you. ua-cam.com/video/buxJd6fdtcU/v-deo.html
ua-cam.com/video/UHOzOgAmfiM/v-deo.html
ua-cam.com/video/VaW7bS57m5U/v-deo.html
Try whirl, it is butter flavored oil from Sam's. It takes hashbrowns to the next level.
I will look for that Dale. I actually haven't been to Sam's Club for a while. This will give me an excuse to go :)
Thank you
You are welcome Austin. Thank you for watching and thank you even more for your service. Keep on Griddln' man.
YOUR KILLING ME BEEN ON A DIET FOR 3 WEEKS !!!!!
thanks brother
You're welcome Hugh.
@@JohnnyBrunet
I've purchased my first griddle Johnny. Over the years I've done a lot of out door cooking, smoking and boiling and of course grilln but no griddln. I'm excited buddy 😊
Thank you for your channel that has been great. Love how you keep it simple. You explain things well. I'm very appreciative, thanks!!
What oil do you use cooking?
And, could you do a video on what's the best cooking temperatures for certain foods.
You've mentioned a few items with temperature but a broader picture would be awesome. Thanks brother, I'll be watching 😉
@@hughhall3210 Congrats on your first Griddle! I usually use Canola oil but really I don't have a preference. I'm so glad you like my videos and find them helpful. Also here's a link to my video about cooking temps for certain items.
ua-cam.com/video/XhdxmvAykqs/v-deo.html
@@JohnnyBrunet
Thanks brother!
I'll be out here eager to learn.
Keep um coming 💪
I find in most cases people cook at too high a temperature 325 - 350° >400° for special use only.
Butter Flavored Crisco; Pile, Bacon Press and Leave them along until You see the Brown crust.
Ya I agree the griddles seem to run hot and then it leads to very high cooking temps. I've never used butter flavored Crisco. I'm going to have to put that on my list. Thanks for watching.
If u r trying to cook at 325 or 350 do have to leave a burner or 2 off. Mine runs 400 plus on low when all 4 burners are on.
I love you Norm MacDonald ♥️
Haha thanks Steven I've had a few other people say that as well. He will truly be missed I loved him. He was my favorite weekend update.
@@JohnnyBrunet I was hoping you knew I meant that in the best way possible. Loving your videos bro. Just got a secondhand blackstone for cheap and bought it back to life. The guy who owned it before me didn’t take very good care of it. But it’s got a good home now! It’s all documented on my channel. Thanks for the countless recipe ideas you’ve given me in the meantime!
@@stevenrodriguez9655 that's awesome man I'll check out your videos. Ya you can get used ones for dirt cheap. That's how I got my 2 burner.
Hey buddy that Bud Light cameo makes a completely different statement today than it did 2 years ago.
How long did you cook them for?
5 to 6 minutes per side. Sorry for not putting that in there. Thanks for watching.
@@JohnnyBrunet Just so you know, I heard you say six minutes. Thanks again.
@@stevelopez372 thanks for letting me know. I couldn't remember lol.
Nice.
Thanks Nick, I appreciate you watching.
How long did it take you to cook these frozen hash browns?
Usually around 15 min.
I subscribed because you started with a budlight. That’s how I cook.
It must be a "John" thing hahaha. Thanks for watching and subscribing.
What oil do you use to cook with?
Usually avocado
Simply Hash brown brand is the best.
Thanks for the suggestion Roland and thanks for watching. I really appreciate it. I gotta get those bc I do love making hash browns on my griddle.
I made it just like you did, except I think I used too much oil! I now realize that my countertop is not straight, because the oil kept creeping over to one side, even though nothing was underneath it, I checked. I didn't put anything underneath the one side because I was cooking eggs, sausage and toast and felt I didn't have time to experiment with different sizes. Trying to get everything out at the same time. In hindsight, I guess I could have folded a paper towel or two and tried that...?
Hi Donna what were you cooking them on a regular electric plug in griddle?
Damn fine video!
Thanks you so much I appreciate the compliment. And thanks for checking it out.
Thanks
Thanks you for watching.
Make a video on Oklahoma Burgers!!
ua-cam.com/video/1D6hJ_VSjUE/v-deo.html
@@JohnnyBrunet Silly Stupid Me!Hey Bro, you’re going to be a hit with your Griddle Channel! Keep it up!
@@boogitybear2283 sorry I didn't have time to comment earlier, it's no big deal you didn't know about it. If there's anything else you want to see let me know. Also thanks for the words of encouragement. I appreciate it, and I'm really enjoying making these videos.
@@JohnnyBrunet You should make a Pancake Uncle Buck Edition!😂
@@boogitybear2283 I can try to work that in lol.
Frozen or thawed hashbrowns
I usually use frozen because that's all my store has. But I've had a lot of people say really good things about the thawed ones. Also the dehydrated ones in a box that you just add water to work out really well. We used those at the restaurant I worked at.
@@JohnnyBrunet noted! Thanks!
@@Escalade714 anytime man.
It took me a few minutes to get the shirt and sweat shirt.
She don’t lie
She don’t lie
She don’t lie
Propane.
😂😂😂
Hey wait a minute on your grate your own hash browns you said squeeze them like your first girlfriend. Now you telling me don't touch them too much.......In confused😃 Are you using veggie oil or Canola,Sunflower? Veggie oil I just read is Soy......not for me but those potatoes look yummy.
Love is very confusing Scott especially when hash browns are involved 😂😂. I used canola oil in this cook. Thanks for watching buddy.
Johnny, put 2 pats of pure butter on those taters.... let em ride
Heck ya! I'll do that next time.
For the best hash browns, use real potatoes, sliced about 1/8” thick slices. Cook your bacon first, leave the grease. Cook the hash browns in the bacon grease.. You’re welcome.
Sounds great I'll have to give it a try.
Shredded hashbrowns?!?!?! Are there unshredded hashbrowns????
Good question I don't know what everyone calls cubed floured potatoes or the patties from mchonalds but sometimes those could be considered hash browns.
Yes. Riced potatoes. And lots of people call the potato cakes (like the ones at McDonald's) a hash browns.
Redo the video. I want to see you not have a heat issue
Hahaha I'll add that to my video list.
J
🐧🙈
Here come old flat top he come....groovin' up slowly.
Got to be good looking caus he's so hard to see .