Discover a hash brown like you’ve never seen before! Will has reinvented this breakfast classic, stuffing it with a perfectly runny egg yolk for the ultimate crispy, golden, and creamy combination. In this video, Will breaks down his unique recipe step-by-step, showing you how to create the perfect crispy potato exterior while keeping the yolk intact and luscious.
This isn’t just a recipe—it’s a game-changer. Whether you’re looking to impress at brunch or elevate your breakfast game, this egg yolk-stuffed hash brown will blow your mind. Try it now and experience the best hash brown you’ll ever eat!
INGREDIENTS
1kg agria potatoes
170g onions
375g butter
14g tapioca starch
7g onion powder
4g fine salt
Rich egg yolk
RECIPE
1. Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside.
2. Squeeze out excess moisture from the grated potatoes with a clean cloth.
3. Heat the clarified butter in a heavy pan and stir in 75% of the grated potato with a good pinch of salt. Set the heat to very low and put the cartouche on to cook for 15-20 minutes, stirring carefully every 5 minutes and adding the extra 25% for the last 10 minutes.
4. Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool.
5. Mix together the seasoning ingredients and add to the potato, mixing well.
6. Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil.
7. Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt.
8. Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula.
9. Place another sheet on top of the rings, weight and refrigerate for at least an hour.
10. Heat the vegetable oil in a pan to 170C (338F).
11. Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through.
12. Serve immediately sprinkled with chives and sea salt flakes
“We Invented (Probably) The Best Hash Brown Ever” üzerine 40 yorum
A lot of butter and deep-fried ! No wonder … just add Bacon and don't get on our nerve with your excuses 🙂
Why is a traditional Swiss Rösti called a "hash brown"?
I need to know when these beauties are going on the menu, I'm coming to try. 👋
I'm coming to Fallow next year, originally for lunch, I think I'll come for brekky too!
Use as much butter as you like, we’re not judging 😊, great videos guys please keep it up
The best way to understand chefs food is that it’s like the food you cook but with more sugar, more fat and more salt, put together using techniques you don’t know.
It’s not healthy food at all and if you ate chefs food even once a day, your health would suffer.
Next level cooking
Yes Will. Get that on the menu please and I’m there!
Absolutely trying this as a treat. Family would love it. Maybe with a little cheese to take it up a notch.
Sexy!
These guys are legends. That hash brown looked extraordinary.
This would go very well with pickled yolks. OR, frozen yolks, this would give you room to fry for longer.
Classic example of something that looks better than it tastes. This restaurant is trying to become a youtube show, expect their food to drop in quality.
When I saw the butter quantity I subscribed.
Do some real hash Browns! Not those crappy Patty things that McDonald's invented.
Banging
I am definitely going to try this on the family over Christmas.
I keep chickens.
I've always sensed Will would be happiest chefing in a greasy spoon and here's the proof. 😉
I would love to see how much butter and fat is actually in that hashbrown. I'm just a simple man so I never make hashbrowns as I prefer home fries!
Fucking yes Chef!!!
Fuckin yes chef
Bit disapointed this is something different than a hash brown(ie). And yes I am dutch…
The problem is the best way to make anything is with a lot of butter or oil. Haha
Looks delicious
A hash brown is not now, nor ever has been, a legitimate part of a full English breakfast.
Drooling. Thank you.
Perfect 👌 ❤
Fuckin' yes Chef!
hahahahaha "fuckin' yeah chef" I love it. Really makes my miss my cheffin' days. Thanks guys.
Good gods damn, I absolutely love you lads and your channel!
Will make a point to come to the restaurant in the coming year ❤
I thought first oh nice "Hash Brownies" so liek Weed Brownies…..
I love that you share your recipes and techniques. Thank you gentlemen. This looks so good.
Guy is the King 👑 of potato recipes
I don't see Hash Brown included in Fallow's Ful English.
You've sold it to me, I normally go to theHawksmoor for a spot of lunch but you are well worth a visit
hash brownie would be much better….
and then all that butter has a reason for being!
I would love to find a chef who isn't reliant on butter and oil. Anyone can cook with butter and it will taste good. A culinary artist can make a healthy meal delicious.
I've already booked two kitchen-side seats for September 2025 as a present for my wife… Can't wait!
Oil and potatoes DO give you heart disease but Butter does not
Great colour eggs btw.
Bloody geniuses!’
Salutation’s from Belfast Northern Ireland 🇬🇧
Merry Christmas 🎄