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Hello Everyone
This is how I make hashbrowns so we are going to start
by cutting up
a freshly washed potato.
into very
thin slices
Its better if you have a sharp knife when you do this.
OK so then your going to
take these slices
and
you can take them one at a time or stack them to save time
or stack them to save time
cut each of these pieces into little
matchstick size
potatos
you will end up with a bunch
of pieces the size of a matchstick
OK so now i have a pile of potatoes
that are chopped up into matchstick sized pieces.
I will cook them here, in my trusty iron skillet
I will be using
about 1 tablespoon of oil.
I will let that oil
heat up
until it is shimmering hot
before it begins to smoke
you want it to be nice and hot
and then we will add our potatos
I like my iron skillet.
You have to cook with a little more oil or fat
but you do not eat teflon.... whitch is a good thing, I think,
Every time you see one of those
Teflon pots
I have one here, I will show you
uh.... I don't know if you can see
with this lighting
but there's a bunch of scratches and you can see the bare metal on the bottom of the pot
I guess all that....
all those bits of teflon are now in my stomach.
okay so the oil is hot, I'm going to add these potatoes, spread them around... so there even..
I'm going to turn the temperature down to low
I will now season this
with some onion powder
some garlic powder
just a touch of
oregano
some black pepper
and if you have it.....
some sage... this will give it a very good breakfast flavor.
it makes a world of difference
I did not put in alot
just a little bit...... it's just really slow coming out
and some salt
I try not to put in too much salt
you can add it later
then I'm going to cover it up
and let it cook
for about 10 or 15 min
until everything starts to soften.
OK so we are
checking on the potatoes and they are frying up niclely
take a look at them in here
I'm going to try to flip these in one piece if i can
I like to make mine
a bit more "stringy"
I guess stringy isn't usually a good adjective......
but I do like them in
longer matchstick size pieces
some people like their chopped very fine.... everybody has a different take on it
if you want it to be
chopped into thinner pieces you can always do that when you are
chopping it up
you can cut them shorter
if you like so
so they are not so long
here i will show you again
I
smashed
all into a
little patty
in the bottom of the skillet... and that will allow it to stay together.
when this hash brown comes out
put the lid back on
and let it cook for a couple minutes...
just keep an eye on it... you don't want it to burn but you do want it to be golden brown all over.
I have my heat turned up a bit more because I like it to be
pretty crispy
I think it makes it taste really good.
we will check back in a min.
okay it has just about finished cooking
I'll let you see one last time
it has a nice golden brown
crust on the outside
and its soft and delicious on the inside.
little bits that are good you dont want to miss out on just because they didn't
stick together
that is absolutely delicious
here are a couple
small basil leaves
out of the garden
that is excellent the sage really makes a big difference
if you have it use it
if not next time
you are at the store... pick some up.
all right thanks for watching
everybody thanks for watching and a
click like and subscribe if you like the video so I can make some more.... I hope you enjoy!