Extra Crispy Hash Brown Potato Recipe

by Maia


4 medium Russet potatoes
4 Tablespoons of bacon fat
1 Teaspoon of salt


Wash/scrub but don't peel the potatoes.

Preheat a heavy skillet (preferably cast iron) over low - medium heat.

Grate the potatoes using the largest holes on your grater.

Remove excess moisture from the grated potatoes by placing them on paper towels and squeezing out the excess.

Place the bacon fat in the pre-heated skillet and spread the grated potatoes into the bacon fat. Sprinkle with salt.

Fry the potatoes over medium heat without turning for about four minutes.

Turn the potatoes over, lower the heat, and fry for five more minutes.

For crispiest hash brown potatoes, serve immediately.

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Nov 26, 2012
Try a potato ricer
by: Potato Ricer

Love this recipe, Another option is to use a potato ricer instead of a grater. It does extremely well at removing moisture from the riced potatoes, making them even crispier.

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