Tools
10inch cast iron skillet
Ingredients
- Russet Potatoes are the classic choice for hash browns because they crisp up better than waxy potatoes. You can still make delicious hashbrowns with Yukon gold potatoes if that is what you have on hand.
- Onion powder – adds onion flavor without any burnt onion taste. I don’t add fresh onions because they tend to scorch before the potatoes can cook through. If you want even more onion flavor, you can garnish with green onions or chives.
- Oil or Bacon grease – using bacon fat from baked bacon adds even more flavor to hash browns.
- Butter – infuses the potatoes with rich flavor, improves browning and crisping
- Salt and pepper – simple seasonings are all you need for potatoes
1.25lbs Russet Potatoes
Process
Prep potatoes – peel and grate potatoes on the large holes of a box grater (use safety gloves to protect your hands).
Transfer +potatoes to a bowl lined with cheesecloth.
Wrap the potatoes tightly in cheesecloth and squeeze to get out as much juice as possible.
Sprinkle potatoes with onion powder and stir to combine.
Preheat skillet – place a large cast-iron skillet over medium heat. Once the skillet is hot, add oil and butter.
Add potatoes – spread the potatoes in an even layer in the skillet, about 1/3″ thick.
Sautee undisturbed for 6 minutes or until the bottom is golden brown and crisped.
Season – sprinkle the top of the potatoes with salt and pepper to taste.
Flip hash browns – cut the hashbrowns in half or in quarters using a pizza cutter to make it easier to turn them over.
Flip then season the second side with salt and pepper.
Drizzle more oil or bacon fat around the edges and dot the corners with butter which will melt under the hashbrowns.
Sautee another 6 minutes until golden brown.
Serve
Mad Dog and Celeste's Recipes 