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A grill cook told me my hash was drowning in oil and I changed how I run my station
Two months back a guy working the next station over watched me send out a plate of corned beef hash and said flat out, "You're cooking it wet, it's sitting in a pool." I was mad for about a minute, then I looked at the plate and he was right. I'd been dumping a full ladle of oil in the pan out of habit, probably 2 ounces, when the potatoes only needed maybe half that. Next shift I started using a squeeze bottle instead of the ladle, and I pressed the hash flat for 90 seconds before I touched it. Crust came out way better and my ticket times on brunch dropped from around 9 minutes to 7. Any of you had a coworker call out your station habits like that and you hated it before you agreed with it?
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