Ingredients
- 4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled
- Pinch kosher salt
- 1 tablespoon bacon fat
Directions
Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.
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By jsfoos_5922390
Grantham, PA
on January 17, 2012
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Thanks a lot. I lost a bet with my husband that I could cook hashbrowns crispy and cooked all the way through in 5 minutes per side like this recipe says. Some were crispy, some were still raw.
However, this is still my go-to recipe for hashbrowns, they are quick (but not as quick as recipe says and easy. Better than any frozen hashbrowns from the grocery store anyday.
By kitty_12432133
Jacksonville, FL
on July 26, 2011
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Alton is really genius...and his niece may be following him?
By bignick1980
Spokane, Wa
on February 22, 2011
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I actually never thought of squeezing out the water in a towel before...thats brilliant! Im cooking this for my kids breakfast in the morning they will love it!! I used my stovetop cast iron griddle to cook them, and had to incerase to med heat to start then reduce to med lo because of how thick it is!!!
Read all 23 reviews