This egg is like when you see someone whose head is too small for their body. And you’re just like, how did that happen? How many barbell shrugs did you do to create those giant traps and shoulders? But that tiny little head. Hey, welcome to Mythical Kitchen where dreams become food. There is a pandemic sweeping America. That’s not a way to start. That was how I was going to start it till I realized there was. I was gonna talk about people stealing fries off your plate. You know what really grinds my gears. People who ask for a fry off your damn plate, ’cause they never just want one fry. No, they want one fry then that one fry turns into two fries, then that two fries turns into six and then it multiplies. And then their fry lust starts breeding like rabbits. They have no more damn fries. You know how you ensure that you always are stocked full of fries? Keep a big bag of frozen ones in your freezer. You should probably keep the frozen ones in your freezer. Not anywhere else. Don’t keep them in your car. That happened to me once. I kept a bag of frozen fries in my trunk, like, accidentally, and then it just, it kind of turned into mashed potatoes by itself, through the Burbank heat. The point is frozen French fries are a great staple to keep in your freezer, but you don’t have to limit yourself to keeping them as a side. You can use these as ingredient and I’m going to prove it to you. None of you ever believed in me, but no I’m going to prove it to you today, that we can do that with three simple hacks. We’ve broken them down and the time goes right there. We got full written recipes down in the description. Let’s get hacking. First French fry hack are latkes. Latkes are a thing, that as the only Jewish kid in my class growing up, I was asked to bring in every year and then it was tough to be like my parents work. Just gonna make latkes, you gonna pay ’em. You gonna buy the groceries, Miss Gardner? Anyways, the point is I’ve made a lot of latkes growing up, I still make them. Typically you would use a fresh potato and shred it. That is the most annoying part of making latkes because then he got to wring it out in a towel and all that. So we’re going to make latkes using some Ore-Ida fast food French fries, not a sponsor, yet. Also, hey, here’s a fun thing. We’re thinking about doing a full themed month on Mythical Kitchen, devoted to one food. How to make it perfectly, how to make the craziest best versions you’ve ever had. French fries, burgers, pizza, something that you love, fried chicken. Let us know in the comments what sorta theme month you might wanna see, ’cause I think that’d be really cool. ‘Cause we just kinda like, some people ask, how do you decide what you cook? And we’re, like, I don’t know. We just, kinda like, do stuff all the time. I don’t know. So that’d be a fun thing, where we can just do a bunch of burgers one month or pizza or fried chicken. And you’re like, are there any other foods that exist? Salad. Salad. Yeah. Salad month. Let us know if you want a salad month. All right, so we’re going to chop the potatoes up really finely, and then we’re simply going to add some grated onion, which to me are the key to latkes ’cause latkes, growing up, I was always, like, oh, they’re a Jewish for McDonald’s hash browns, is what a latke is, if you were wondering. But no growing up, I always kind of thought, like, oh, this is just a hash brown. And so before, when I would make latkes, I would just try and make them crispy as possible. But now I really love to lean into the wetness of a latke, and a lot of that is going to be coming from grated onion. So it’s like a hash brown, but soggy. But it’s great. It’s great. It was a holiday tradition and it’s absolutely a delicious food. You dip it in sour cream and apple sauce. Why? I don’t really know. All right. So, we got that. We’re just gonna add a lot of nice grated onion. We’re going to squeeze out some of the onion juice by hand. Pop that in there. Yeah, yeah, yeah. There you go. That’s nice. Oh, that’s not bad. Oh. Oh, onion juice might make a good cocktail addition. I’m, we’re shooting on a Friday by the way, just to tell y’all that. And I’ve been planning my post-work cocktail. It’s not like a necessity. I’m not like one of those guys, you know, but, like, it’s the thing I enjoy. And so that’s why I got it on the brain. Just gonna add a little bit of egg to bind and then a little bit of flour. Flour’s gonna make this all, sort of, come together. There we go. And I always kinda, we’ll have actual quantities for the recipe in the description, but honestly, like, it depends how much juice you get outta your onion. It depends the, you know, density of French fries, you got latkes, like, always just made by hand and feel. And so you want this to sort of come together into like a loose dough and the onion juice is going to hydrate. Yeah. You don’t want it too dry. You don’t want too much flour in there. Your latkes are gonna get gummy. I’m going to lube up my hands. This is how I make latkes. I just lube up my hands. I like to make my hand, a lot of people will make latkes by putting a ball in there and then smashing it down with a spatula. Eh, it’s always a little bit difficult for me. So I’m just going to take some and I like to form them into disks with some lubed up hands. Kind of turn it around like a burger patty. But God, is that deep fryer okay? Aw. It sounds like me after eating Chipotle. Tip to making latkes, always start with clean hands. That way you…also tip to see if oil is hot, flick a little bit of water in it. Like, maybe you don’t, but that’s what I do. To any fellow Jews who are offended, sorry. I don’t know, it is just a bag of fries. It’s fine. You know, this is, I’m not like advocating these for religious high holidays. You know, unless, well. Yeah, do it. Do it for the big ones. These actually look really good. I mean, these are like nice little potato croquettes. And so simple, came together in just five minutes ish. Some people were prepared then, for, but latkes are frying. We’re gonna let those go for about three minutes. Then we’re gonna flip ’em and then we’re gonna salt them. And then we’re gonna dip them in applesauce. All right, latkes are done frying. You take some wadded up paper towels that are gently used out of your pouch. And now we’re going to pull them, just fried them for about three minutes on each side. Yeah. They’re looking good. Actually, no, they’re like 15 seconds away, so I’m going to stall. I’m going to be like, oh my God, you see the beautiful edges on these beautiful potato pancakes. They’re latkes Bobby Flay and Sophie Flay from your delightful podcasts that you host together. First episode Bobby Flay is like I’m making potato pancakes. The Jewish people call them latkes, but they’re potato pancakes. What do you mean, but their potato pancakes? Don’t goysplain. I love Bobby and Sophie Flay, you’re both delightful. I’m just out here giving you guff. There we go, now they’re perfect. All right. So we’re gonna pull these latkes. Just going to get ’em out. Oh. These are really crispy, real delicious, gonna…Ow. Geez. Why do I always assume it’s not going to hurt? I’m going to take a little bit of salt. You don’t salt it before ’cause it’s going to leach too much moisture out of the raw potatoes. But I guess it doesn’t really. These have salt in them already, so we’re chill. I’m going to take those, plate these bad boys up. You get to choose one, it’s 50 cents for the other one. You chose sour cream. Don’t show this part. Just cut it. Just show it that we had it in this the whole time. All right. Let’s dig in. There’s so fresh, hot out of the fryer. It fricking smells like a latke. I mean it’s the grated onion in there that really makes it, and a little bit of egg holding it together. You can get the little shreds in there. I always, okay, what I like to do, is I take my latke and I go into the sour cream and then this is going to get gross by the third bite. But then I go into the applesauce, you can already see some of the sour cream leaching in there. Mazel tov, it’s a latke. Also, Nicole told me that these look exactly like Persian latkes or Kookoo Sib Zamini and I think that’s pretty rad. Thanks for validating me, Nicole. Oh no, these are good , you get them. The fries are pre salted, so it just, like, seasons up your latke from the inside out. It’s a delight, no browning potatoes, no accidentally cutting your hand on the grater, getting blood and the latke’s ruined at Hanukkah. This is a good time, you should make these. But that’s not the only hack, I said there’d be three. Earlier. Now we have to. So I’ll see you in the next thing. Here we have ingredient A. This is Nicole Hendizadeh. You still, you haven’t changed your name on a door dash. That’s my lunch. We have Nicole’s happy burrito bowl from Chipotle. I’m going to show you how to use frozen French fries to turn any leftovers into a delicious hash. This is one of the best things for the adults out there for little hangovers and for the kids out there for little hangovers off of O’Douls. Do kids like O’Douls? Anyways point is I’m going to make a breakfast hash. This is something that I am a big believer in. A great Saturday morning thing. Take any potato you got. When you’re using raw potatoes, you got to worry about them, like, cooking in time and whatnot. But when you use cooked French fries, you just throw it in there with whatever leftovers you have saute it up, top it with an egg, and you got a delicious brunch. To keep going in the hack theme, this is the same oil used for the latkes just gonna pour a little bit of that to fry an egg, and the rest of that’s gonna be for the hash. Hold on. Is this burner on? What the hell going on here? Okay, cool. Yeah. You gotta to crack an egg in there, top of the little sunny side up. Sunny side, just keep it going low and slow. There we go. We’re just going to chop these potatoes up pretty fine. I don’t like when restaurants serve you something that they call hash and then it’s just, like, large chunks of potatoes with things near it. I’m a big fan of it all just kind of mashed together into a brick that creates a kind of paste ’cause I grew up eating corn beef hash out of the can. Shout out to the Filipino community out there. Cause no one loves corn beef hash more than, like, boomer dads and Filipino people. I don’t believe that’s a stereotype. That’s just true. And so I, this is my ode to that. So I’m taking potatoes, yeah, to get them sizzling in a pan. You want to heat your oil real hot, crank that pan all the way up. We’re going to let these go till they get a little bit crispy. What the? This is, this egg is like when you see someone whose head is too small for their body. And you’re just, like, how did that happen? How many barbell shrugs did you do to create those giant traps and shoulders? But that tiny little head. This is a great little trick, the wrist flip. Load the bottom of the pan, keep the wrist nice and limp, and then just hit him with the flick. If you want to look like you know how to cook, this is a big thing that they teach, like, people playing chefs in movies. I was watching Devil wears Prada, Adrian Grenier, he’s cooking a grilled cheese in a pan. He’s literally going, just flipping a grilled cheese back and forth. I’m just like, what the hell, that’s not a thing. But that’s what you do if you wanna look like a chef. It’s like when people would pantomime driving, they do this. And it’s, like, who’s driving like that. You gonna get pulled over, put through a field sobriety test. All right. So we got the potatoes, getting nice and crispy. Now this is, Nicola is this carnitas, corn salsa, hot salsa, cheese, black beans. No rice? No rice? No rice. Watching the carbs? No. Yeah. Rice is just, it’s too much. You told me not to get rice. What? Oh, now it sounds like I’m restricting your carb intake and that’s weird as hell. So we got a burrito bowl, no rice. You’re getting your veggies in here. I really love doing this with leftovers, typically it would be with Zankou chicken, but y’all don’t got Zankou chicken and so my next choice would be Chipotle. I mean, honestly, you got pork, you got your salsas, you spices, you got your fajita veggies in there. You got some cheese and some beans. This is a delicious Southwestern hash. You could find it on, like, a Chili’s new brunch menu, probably. Does Chili’s do brunch? Bro, I’d eat brunch at Chili’s. And now the technique to a hash. Is this egg done? Hell yeah, egg’s done. Technique to a hash. You do this for like a while. You just let it sit. You don’t touch it. You don’t touch it ’cause you wanna get a crispy layer on the bottom. And so what I’m going to do, is I’m going to try and arrange this into a crispy layer. This is, like, in Persian cuisine, a Tahdig, except with the leftover Chipotle burrito bowl and some Ore-Ida French fries. So we’re just gonna smash that in there, let it get crispy. Then in about three minutes, we’re gonna go ahead and break it and scrape up those burnt edges off the bottom so we get nice crispy hash. Can you see it? Can you see the food? All right, cool, ’cause the people should know about this very advanced cooking technique. So what I like to do with the hash, I’ve been kind of sauteing it around, but then when you get it to a nice place where everything’s cooked, you kinda pat it down like that, and then you’re sort of forcing a crust in the bottom. You see a little bit of crustage there, I like to pat it down and then you sit and wait and when you think it’s ready, you wait another 10 seconds so you get a little bit more browning on the bottom and then you’d go in and you do one of these. Yeah, and then you get it nice and crusty and that’s called cooking. Is this a technique that you could use? Fill out the YouTube survey below. Oh, it’s spicy? Oh, the hot sauce is getting ya. There you go there. Then you kinda chop it up and you get the hash in there. And then you do some of these little flippitty dips. And this is our Chipotle leftovers hash. But honestly, do this with any leftovers. I take, like, random stuff, including sauces and I’ll just toss it in with some potatoes and fry it till it’s crispy. The sauce is absorbed, get nice and concentrated in their flavor, and then you top it with a fried egg and that’s breakfast. I don’t know if you need someone to tell you to do that or to give you permission, but officially the guy on YouTube with probably one of the top, I don’t know, like, 18 most popular YouTube cooking shows. 25 most popular cooking shows told you, you can do it. So I dunno, now you can do it. I’m gonna take that hash. Honestly, we got a lovely crisp on that. I don’t know if that’s coming from the cheese or where that is, and the expert plating technique you go in and you kind of use your hands to mash at it. Kind of mound it up on a plate. There you go. I want to get some more crispy bits. Ooh. Yeah, this is Al. There we go. And then, yeah, again, you’re mashing and you’re mashing and then beautiful. And then you’re going to eat some of it, like, straight out of the pan, you gonna go. You go, . Then what you do, is you take this spatula and you scrape it on the pan, ’cause then now this becomes your egg spatula. And now you’re gonna take that egg and you’re just going to plate that right on top. It’s sticking to some of the cheese from the hash and then, we have a really great plating technique here too, this is the way that’s gonna elevate any of your dishes. You just kind of, all right now we’re done. This is it. I don’t know, what else do you want? This is delicious. Come on. Cool technique. You make a hash at any leftovers, frozen French fries. Now you got a delicious Southwest Chipotle hash. Oh, we got any jarred salsa? Nice and rustic. And, voila, there you have it. There’s breakfast, eat up kids. Dad’s got things to do today. If I was cooking this at home, I would put a scoop of Greek yogurt on it. But my Greek yogurt froze. That means our fridge is at least keeping the food cold. Dude, what? It’s like a protein popsicle. All right, cut that in, break the yolk, schmear it around. This is smelling all kinds of delicious. That is still steaming hot. I got some bell pepper in there, some crispy pork. That’s a big, frickin’ bite, man. To cool it down. Leftover frozen French fry hash, the official breakfast of divorced dads trying their best and the Mythical Kitchen. Making loaded baked potato soup, except we’re using fried potatoes. You might say, “Is that loaded fried potato soup?” Nope. That’s what we’re doing. We’re going to take, these here French fries and we’re going to boil them in milk and water with some chicken bullion, a little bit of white pepper, a little bit of garlic powder in there. Biggest tip I can give you in the kitchen is go in there with no fear, no inhibitions. Bouillon also. It’s just great. Bouillon is literally just dehydrated stock. Store-bought chicken stock is the biggest waste of money outside of buying a kombucha every time you go to the store, just because it’s there. Chris is laughing because he knows. It’s just like once, twice a week, say, you go to the store. You know, you buy a kombucha. That’s what? That’s, like, 40 bucks a month on kombucha. It’s upsetting. I’m spending like $500 a year on kombucha. And then I wonder, like, oh, why can’t I buy a house? The real estate market’s falling. No. Throwing your damn money away on kombucha. Anyways, point is, chicken bouillon cube. You add that to water. It becomes chicken stock. Also, there’s probably a bunch of delicious, like, MSG and other tasty things in there. So get yourself some of those. So right now, oh Jesus Christ, bacon gods are angry today. We have not made our blood sacrifice. Trevor. All right. So we’re just gonna render this bacon and then I’m going to use that bacon fat. Don’t throw away valuable bacon fat. People are like, I store it under my sink and I keep it for when… No, just store it in your body. That’s the easiest way to get rid of bacon fat. You know, this is the ultimate compost heap, is yourself. Don’t compost. Just eat all your… You got broccoli stems, just choke ’em down. You’re composting through your body. Potato skins. I am fascinated with those, like, zero waste cooks who are just like, here’s how to make banana skins edible. I’m just, like, oh God, is it worth it? We used to have a rule where I wasn’t allowed to eat a banana before filming ’cause I just burp constantly. Ben, I want my pre-shoot bananas back. There we go. Bacon’s ready, keep that fat in there. Get that going on paper towels, gonna be nice little bacon bits. Top are loaded, baked potato, thingamajigger. All right. We’re going to take a bunch of French fries. Put that into the bacon grease, and I would take water. I’m going to cover the French fries in water. We’re going to simmer our potatoes. Then I’m gonna cover that, cover the water in milk. And we’re going to simmer the potatoes in milk water. And then we’re going to add bouillon to the milk water potato, making it bouillon milk water potato. You ever eaten one of these? You did? What happened? Just, like, kidney stone immediately? All right. So we’re just gonna bring this up to a boil and then we’re going to transfer that to our handy dandy Vitamix. The easiest thing to do at home is to buy yourself a $600 blender on a production budget of a midsize entertainment company in Burbank, California. You can use any blender you got. A good cheap $20 Oster blender from Target, God bless him. That’ll get you the exact same places Vitamix will, but you won’t be able to, like, what do they have in the commercials for this? Like, you can blend rocks. The blender’s so strong, it blends rocks. And someone, like, throws rocks in there, it turns to sand and it’s, like, oh great, I’ll make rock soup. Yeah, it’s gonna take a second, you can piss off. I meant me, I meant me, I’m gonna be… Don’t, I wasn’t talking to you, you’re lovely. Stop. Stop it. Our milk potatoes have been boiling with the chicken cube in there, just for about three minutes. It’s smelling like milk potatoes. That’s good. Not to be confused with scoopscy potatoes. That’s for Nicole, she loves it. The fun sketch from the, what do they call it? Impractical Jokers, what a delight. Carrying that network. And we’re going to pour all this into a blender. Don’t burn yourself. And then we’re going to blend that up. And then, I forgot I had some powders I said I was going to add, just garlic powder going in there ’cause that tastes, like, good. And then this is white powder pepper. One of these is garlic powder. One of them is white pepper. Doesn’t matter which. Choose whichever one you believe garlic powder is, cause this isn’t real. cooking show and all that, You know, I’ll add salt and pepper later. Take out the shaft from the hole, and you can take a hand towel and put it over there and just hope you don’t get facial burns and then, variable, two, turn it. Oh God. Oh boy, and then turn it to high. Yeah, you wanna feel the Vitamix struggling against the tensile strength of the potatoes. Look at that. We got a beautiful silken, frozen French fry bisque. I’m gonna taste a little bit of scalding hot soup. Bouillon. Black pepper loves potatoes just like how Bob loves Abishola. Anyone watch Bob hearts Abishola? No? Nice little CBS comedy. There you go. You done well old dog. Now we’re gonna take a bowl. It’s like a plate but deep, and then we’re gonna, just kinda pour that potato soup. What are they laughing at? This is good as hell. There you go. Ha. Yeah. All right. Now I’m taking some cheddar cheese, cause this is a lo… what do you put on a loaded baked potato. He get some cheese on there, come on. You gonna take some cheese and you kinda put some cheese around there, you know, can I get, and there’s a little bit of cheeses. Praise cheeses. There it goes. And then that’s what we do. There’s sour cream, goodness now. Now get some bacon, you take some bacon bits. You can kind of scatter them bad boys around, you know, bacon, ’cause it’s a loaded baked potato you put some bacon on it. And then you take… Do, do, do, do a dollop of Ralph’s brand sour cream. Save 30 cents. Don’t, don’t get name brand. It all comes from the same cows. Oh man , that was supposed to be a nice little dollop. Eh, screw it. Chives. Was that cut with a lawnmower? What the hell happened here? Hold on. There we go. And then there you have it. You got your loaded baked potato soup except made from fried potatoes. Blended $600 machine made for NASA. Now let’s eat it. I’m gonna use the same, the sour cream garnish spoon to eat this soup. This looks great. This looks like a cup of something you’d get at Panera Bread. Last time I went to Panera bread, 2013. Using the French fries as the potato instead of raw potato, all you’re getting in there is fat, salt and potato. And so when you’re boiling that and blending into a soup, honestly, this is the silkiest potato soup that I have ever had. Potato soup’s weird ’cause it’s like what of mashed potatoes, but water. I have to go to straw to this whole thing and just really go to town. Ooh. That was so hot. Fudge. There you have it. We got the three easy frozen French fry hacks. Honestly, I always keep frozen French fries in my freezer and sometimes I just get bored with them as normal French fries. Use some of these. Tag us in what you make. Thanks so much for stopping by. We got new episodes every week, wherever you get your episodes, which is probably here. We have new episodes of our podcasts, “A hot dog is a sandwich” every Wednesday, wherever you get your podcasts. Hit us up on Instagram at Mythical Kitchen, with pictures of your mythical dishes under hashtag dreams become food. Just like Karen did. She and her brother Patrick made the Ruben poutine, aka the Jewtine. They even added fresh cracked caraway seeds to it. Which Karen, why ya out shining me? On my show with the fresh cracked caraway. That’s a great idea though, ’cause that’s one of the flavors of rye. That’s smart, Karen. I see you. I see you lurking out there. Do that. All right. Bye. I forgot how to end an episode. Was it like this. Do we always do this? Normally it’s like me doing something stupid at the end. You, like, I say something and then it’s me in the background being, like, do fish fart. And then, and that’s it. That’s the episode. We’re done. Get as messy as you want in your own kitchen when you have the Mythical Kitchen towels. Available now at mythical.com.