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Printable recipe below! We've got the crispiest hash browns, and 2 other potatoes that will make you the hit of breakfast! We're giving you all the tips for3 easy breakfast potato recipes.
Used in this video:
Camp Chef camp stove https://amzn.to/2MG9vo9
Mesquite Wood Spatula https://www.kentrollins.com/shop
Kent's Original Seasoning https://www.kentrollins.com/shop
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
Smokey Woods Wood: https://smokeywoodsbbq.com/
======================
Printable Recipe:
https://kentrollins.com/blogs/cast-iron/crispy-hash-browns
https://kentrollins.com/blogs/vegetables/old-fashioned-potato-pancakes
======================
Show More Show Less View Video Transcript
0:00
Can't look right behind you.
0:05
See it?
0:06
Yeah, maybe she likes potato pancakes.
0:09
Come on in, sugar. You're welcome in
0:11
camp. [music]
0:16
Folks, we're fixing to give you the
0:18
perfect breakfast. Potatoes [music]
0:19
crunch in every bite.
0:34
[music]
0:44
crispy hash browns. First thing you got
0:47
to know is we're going to pick the right
0:48
[music] potato. And that is the russet.
0:50
He is the star of the show. He was doing
0:52
juggling acrobatics.
0:54
Acrobatics. Yeah, he even landed up in
0:56
my hat once. Get that rascal peeled.
0:59
Grading with the large side of your
1:01
grater. [music] And that water was clean
1:03
when I started. But as Shannon, look in
1:05
here. That water don't look too clean.
1:07
Now, the most important thing about
1:11
making crispy hash browns is getting the
1:14
starch out of the potato. That's what's
1:17
going to leave your potato bright,
1:19
shiny, white, and looking for a fight in
1:21
the skillet with the bacon and the
1:23
grease. Woo! Woo! Did you like that? I
1:26
really liked it. That was so nice. But
1:28
give them a little stirring around here.
1:30
Make sure that they get separated cuz if
1:32
they get hung up together there, that's
1:34
just starch that's hiding in there
1:36
wanting to destroy your effort to make
1:37
the best hash brown ever. Get you one of
1:40
them colanders.
1:42
Don't do this in the house, please.
1:45
you'll be in trouble outside. Hey,
1:50
give them a shake.
1:53
Rinsing is the most important thing
1:55
we're going to do. So, we're going to
1:56
rinse these three to four times until
1:58
that water is sparkling clear. [music]
2:11
Did you see how that water cleared
2:12
[music] right up after four rinsings?
2:15
Don't ever quit till that water is
2:16
clear. That's very important, but also
2:19
this is too. And that is drying them
2:21
potatoes. So, we're going to drain our
2:23
water off here.
2:26
Right in the kitchen floor again.
2:30
Give it a shake and bake.
2:33
We're going to dump them right back in
2:34
here.
2:38
Then I just want you to take your hand
2:40
and get in there and just squish that
2:43
tater. You ain't going to hurt him none.
2:45
Give him a good old squishing loving
2:47
handshake right there. We're trying to
2:48
get all that water out. We can. Then
2:51
we're just going to place him right down
2:52
here on this towel. Get the rest of his
2:54
buddies out of there cuz they want to
2:56
participate. Also
2:59
fold him over here. Fold him over one
3:01
more time. You can't do this on a paper
3:04
towel because a lot of times a paper
3:06
towel won't get all that moisture. It'll
3:07
just sit there and get wet and then you
3:08
ain't got nothing else. Give it a good
3:10
mash. Now, we're going to unfold it.
3:15
Everybody likes a fluff. Even I mean you
3:17
can ask Shan before she ever quits
3:19
putting makeup on. She going to get a
3:20
fluff. I need you just follow me down
3:22
here just a little. I'm just going to
3:24
get it down here on the dry end. We got
3:26
them all fluffed up. We're going to fold
3:28
it. Fold it again. Give it a mashing.
3:33
Them ters is dry. They're clean. They
3:36
got the starch out and they ready to do
3:38
their job and be the star of breakfast.
3:41
Now, before we go on with them ters, one
3:43
more important thing that I learned in a
3:45
video that we did a long time ago on
3:47
hash browns that went crazy. And y'all
3:49
can check that out if you want to. I
3:50
look so much younger and I was what swab
3:53
and debonire and the cabinets in the
3:54
kitchen was even still red back then.
3:56
But it is making clarified butter. Now,
3:59
clarified butter, you're going to take
4:01
it when it boils and you're removing the
4:03
solids from it as the milk boils away
4:05
there and you're just left with the good
4:07
stuff, which is going to really help
4:08
brown them things up. I didn't know it
4:11
at the time either. They have a word for
4:12
it. It's called ghee. Now, how would you
4:15
spell that if you was an oki g e? But
4:17
no, they had to go ahead and put a h in
4:19
it. Gihei. I never heard of gihee on the
4:22
wagon. Now, you can buy that there ghee
4:24
at the grocery store, but I'm going to
4:26
show you how to make clarified butter.
4:28
one stick of butter over about medium
4:31
low heat. You don't want it to burn. And
4:34
this pan's been on there a minute, so
4:36
I'm going to take it off and keep doing
4:37
this little method here. Can y'all see
4:38
in there? You don't want to walk off and
4:40
leave this. You want to keep it
4:41
stirring, keep it going, cuz we don't
4:43
want to burn any of that. And as that
4:46
butter begins to melt, you're going to
4:48
see it foam up. Now, professional chef
4:51
wise speaking, they would tell you to
4:53
dip the foam off, but I still use the
4:55
cowboy Kent Rollins method. And we are
4:57
going to sift ours through a coffee
5:00
filter into a coffee cup as the whole
5:02
script blew away like gone with the
5:04
wind.
5:10
All right. So, you see where that white
5:12
foam is coming to the top? I'm going to
5:14
go with the rule that I've always used,
5:16
and that is a coffee filter and a coffee
5:18
cup. [music] So, we're going to slide
5:20
that right here.
5:23
We're going to catch them solids in
5:24
there that's in his left and all the
5:27
good stuff is going to go in the cup.
5:29
Now, you can make this with three, four
5:30
sticks of butter at a time if you want
5:32
and then just store it in the ice box
5:34
because this stuff is so good. Can you
5:37
imagine what popcorn would taste like
5:39
with some gah on it? Shan,
5:42
pull them over here. Now, if you ain't
5:45
got no coffee filter and you don't want
5:47
to wait this long, you got a
5:48
cheesecloth, do it with that. You want
5:50
to do the cheffy method, you can always
5:52
try to spoon the foam off the top.
6:02
Ghee is made. Ters is ready. Next most
6:05
important thing you got to have a good
6:07
well seasoned cast iron skillet. I think
6:09
it's going to really do the job. And
6:11
then we're going to add about 2 to 3
6:13
tablespoon
6:15
of our butter, which was about that
6:17
much. And I needed that much. And when
6:18
you first begin to see it bubble there,
6:20
and we may be a little hot. Make sure
6:22
you're on pretty well. I'd say medium to
6:25
medium low. [snorts]
6:28
I've divided them in half. We're going
6:31
to see if I can get half of one in here.
6:33
Right in the middle it goes. Give it a
6:36
little mashing. You don't want to mash
6:38
it as flat as a pancake. Most important
6:42
thing here, too, lid.
6:45
Look at you. Watch.
6:47
We're going to go about 4 and 1/2
6:50
minutes. We'll keep an eye on it.
6:52
Somebody start the timer. Alexa, start
6:54
the timer. I love to do that because all
6:56
y'alls goes off while we're cooking. So,
6:58
I'm just going to keep eye on it. Try to
7:00
keep this about half level. The reason
7:02
you put the lid on there is the steaming
7:05
effect is going to make sure that the
7:07
ters are done on the inside.
7:09
What you doing?
7:11
I'm trying to keep an eye on my ters and
7:13
not sneak up on them. I know there's
7:15
some many folks out there wanting to
7:17
take that lid off and look at them, but
7:19
you don't do it. Not till I tell you to
7:21
do it. Don't do it. As you're cooking
7:23
along there and you get around here, I'd
7:25
say we're about three and a half nearly
7:27
4 minutes now. You can see the edges
7:30
there have really begin to brown up. So,
7:32
we're real close to taking that lid off
7:34
and doing a flip a flip.
7:41
Give it a little mash. Now, you could
7:43
let them go just a little bit longer if
7:45
you wanted to. How how much color do you
7:47
want in your crispy hash brown, but this
7:50
part after we turn them probably going
7:52
two to three minutes? But we are not
7:54
putting the lid on there. All that steam
7:56
is getting away from us, and we're just
7:58
looking to crisp up that other side
8:00
right now.
8:19
[music]
8:27
I do love a hash brown and I do love a
8:30
crunch.
8:34
Now, when you get through cooking them,
8:36
and don't overcrowd your skillet. You I
8:38
like to just do one at a time, but you
8:40
can do two if they make them pretty
8:41
small. And don't put them on a paper
8:44
towel to drain them. Put them on a wire
8:46
rack. Season them right when they come
8:48
out. And I would prefer you use our
8:50
original season. It is dynamite. I
8:53
forgot to dance. It was the bestest
8:54
thing ever. I done it all night. Mhm.
8:56
Yes, ma'am. I love a hashbrow and a
8:59
drink of water.
9:01
Now, if you don't like the way that
9:02
turned out when you first flip it that
9:04
one time and you think, "Oh, I wish it
9:06
was a little browner." Slip under there
9:08
real easy. Sneak up on it and flip it
9:10
back over. Let it brown just a minute or
9:12
two more. Now, if it crumbles up just a
9:14
little, ain't going to hurt nothing cuz
9:15
when you cut into it with that fork, you
9:17
going to crumble it up and get the
9:18
crunchy goodness.
9:22
Southern and oldtime recipes are always
9:25
the best. And coming up, potato
9:28
pancakes.
9:31
My mother used to make these all the
9:33
time when we were young. And to me, it
9:35
wasn't just about breakfast. We could
9:36
have them any time of the day. And I
9:38
really liked them. I'd come in late of
9:39
an evening, there'd be some leftover,
9:41
take that cup towel off of them, just
9:43
eat them cold, [music] put a little
9:44
ketchup on them. They were nothing
9:45
better to me. But I have fixed them on
9:47
ranches so many times because I remember
9:50
one time I was on a ranch up here in
9:51
Kansas and I was cooking for a bunch of
9:53
folks. They were going to bring in some
9:55
more cowboys that night because having
9:56
really big day tomorrow. Well, I made
9:59
chicken, fried steak, gravy, mashed
10:01
potatoes, [music] beans, bread, and
10:02
cobbler.
10:04
Company never showed up. So, had me a
10:07
whole lot of leftover mashed [music]
10:08
potatoes. And I'm thinking in the
10:10
morning, instead of having sourdough
10:11
pancakes and bacon, I am going to have
10:14
me some potato pancakes. [music] So, I
10:18
remember when I set them out there, some
10:19
of them young kids that was there, they
10:21
didn't know what they were. Never even
10:22
heard of them. But them old-timers were
10:25
so happy, [music] so pleased. I've seen
10:28
them eat three and four. One guy even
10:30
eat five of them. You know, you can
10:32
[music] fix these any time of day you
10:34
can. But breakfast to me at a wagon,
10:37
some of the most special time there is
10:39
because [music] everybody's come in
10:40
there, got them a cup of coffee, warmed
10:42
up around old Bertha, sitting there
10:44
[music] just waiting for what's going to
10:45
happen. And you just look around in the
10:47
lantern light around camp and you see
10:49
the smile on their faces. You done your
10:52
job today. [music] Folks is happy and
10:54
folks is full and they'll make it.
10:56
leftover mashed potatoes. And a lot of
10:58
you have told me, "I don't never have
11:00
none of them." We'll make you some extra
11:01
just so you can. Okay, we're going to
11:04
use them right there. And they're
11:06
chilled. They have been in the ice box.
11:08
They have. Now, I'm just going to mash
11:11
them down there just a little. And to
11:12
that, we're going to add two
11:14
cackleberries just right there. And you
11:16
can do this outside.
11:18
You can do it in the kitchen if your
11:20
wife don't care, but uh I'd be careful
11:22
if I was you. Now, we're not going to
11:24
whisk them eggs in there, but I do just
11:26
want them mashed up a little to where
11:27
they'll incorporate a little better here
11:28
in a minute. So, just get them stirred
11:30
up in them potatoes.
11:33
My mother just used to just use Boy,
11:35
that's a lot of hard words right there.
11:37
I'll tell you for sure. Now, when my
11:39
mother would make these at home, it
11:41
would just be eggs, potatoes, flour,
11:44
salt, and pepper. Now, on ranches, I
11:46
have always changed it up some. And I'm
11:49
going to add what I like to use pepper
11:51
jack cheese, green onion, and you got to
11:54
have bacon. We'll mix all that up really
11:56
well.
11:59
We can't be just frying that. I mean, I
12:01
don't I don't think it'll work. So, to
12:05
get that right, [snorts]
12:07
we're going to add flour. Now, usually a
12:10
half to 34 of a cup. I like to start on
12:14
the light side because we can always
12:17
thicken it up. And if we have to thin
12:19
it, we'll have to go rope a cow out
12:21
there and get us a little milk. So,
12:23
we'll just keep working these because we
12:25
get it to that consistent we want, it's
12:28
going to stay on that spoon to where we
12:30
dollop them in there, everything going
12:32
to be good.
12:39
Can't look right behind you.
12:44
You see it?
12:45
Yeah. Maybe she likes potato pancakes.
12:48
Come on in, sugar. You're welcome in
12:50
count.
12:52
What are we looking for?
12:53
Well, I just really want it to stay up
12:54
there on that spoon pretty good because
12:57
we still got to put some flour on a
12:59
board out here and make these into
13:01
pancakes. So, let me move this to the
13:03
side. I'm going to form these into some
13:05
patties. Then, I'm going to fry them in
13:07
some bacon grease.
13:25
It is time to fry them up. Now, [music]
13:27
I done got me some bacon grease in this
13:28
skillet. Uh, and you want to make sure
13:31
you let them sit and chill for about 10
13:33
minutes in the ice box before you start
13:34
this process. 38° out here today, so
13:37
we're in pretty good shape. So, I'm just
13:39
going to slip right there under them
13:40
with the spatula. Lay them in here.
13:43
There is a sizzle right there. Don't
13:45
crowd the boat too much.
13:48
And if you need to when you're frying
13:50
along, if you have to add some more
13:51
bacon grease for the second batch, don't
13:54
worry about it. Just put it in there. It
13:56
is the best thing ever. This is really
13:59
simple and easy. It is. We're just going
14:01
to fry them till they get golden brown
14:02
on both sides. Usually takes about two
14:04
to three minutes per side because you
14:07
want it to get warmed up all the way
14:08
through them potatoes, but you want that
14:10
crispness on the outside. I can't hardly
14:13
wait. So, I'm just going to quit talking
14:14
to you and go to cooking.
14:39
Y'all try them all. Tell me which one is
14:41
y'all's favorite. Me, I'm gonna start
14:43
with this one cuz this is an old classic
14:44
I hadn't had in years and years. Oh,
14:52
thank you, mama, so much for fixing to
14:54
me when these when I was little. These
14:56
are so good. You get that crispness of
14:58
the outside, but then you get the bacon.
15:01
You get that green chili. You can't have
15:03
none that's got onion in it. But guess
15:04
what? I do have some hash browns left.
15:07
There you go.
15:09
And there's a little one. If y'all see
15:11
the camera fall, I want Shan to let know
15:13
there's a lot of things going on under
15:15
that camera tripod. Hey, we hope y'all
15:18
enjoyed cuz the pups really did. And we
15:20
thank you for tuning in. But hey, I got
15:22
some big news for you, too. Not only do
15:24
we have our regular Wednesday videos
15:26
that come out at [music] 2:30 central,
15:28
but also we're starting a podcast. Yep,
15:31
you heard me right. Folks been wanting
15:33
one for a long time. me and Shen get to
15:35
[music] sit and visit and just talk
15:37
about old ranch stories behind the
15:39
scenes, things that we've been [music]
15:40
through and things that we can help you
15:42
with. Be sure and check it out. Be on
15:44
Apple, be on Spotify, your [music]
15:46
favorite podcast channel, whatever you
15:48
got.
15:49
And also on YouTube.
15:51
And also on YouTube. Yes. Now, it is
15:53
with great pride and honor that I tip my
15:56
hat to all our servicemen and women and
15:57
all the veterans that have kept that old
15:58
flag of flying over camp. No matter
16:00
where we be, I commend you all. Y'all
16:02
come on in here. You old viewers know
16:04
what's f to happen. [music] You new
16:06
bunch of folks just come along. I was
16:08
always taught when you get ready to
16:09
leave somebody you love, you give them a
16:10
hug.
16:13
God bless you each and everyone. And
16:14
I'll see you down [music] the best way
16:16
to fix ters for breakfast trail.
16:20
I need a snazzer belly.
16:21
Are you cold?
16:22
I'm cold. I mean,
16:24
what's the temperature out here?
16:25
About 39°. And you want to do a video
16:27
where I'm sticking my hands in the
16:29
water? Said no. Cold water, not hot
16:30
water. Did y'all hear that crunch? I'm
16:33
going to show you how to get that in
16:34
your breakfast potatoes.
16:36
[music]
16:37
[snorts]