Diner Style Hashbrowns




4 medium potatoes  
2 Tbsp. bacon grease  (or oil)
salt and pepper 


Fill a medium sized bowl with cold water.

Peel and grate your potatoes, tossing grated pieces in cold water (keeps them from turning brown) while you continue grating all potatoes.

Rinse grated potatoes a couple times using a strainer until water runs pretty clear. This rinses out the excess starch. It's not a bad thing!

Get your skillet ready and heat your bacon grease over medium-high heat. In order to get a super crispy crunchy outer crust, you gotta get that skillet h-o-t! (The chill from the shredded potatoes will cool the temp down once they hit the skillet at first, so leave your heat on medium-high for several minutes, then turn down a bit).

Drain potatoes, and place in a layer of paper towels squeezing hard to remove excess liquid and add potatoes to pan. Yes, some will stick to the paper towel when your ready to dump them "in"..it's ok, just give your towel a little shake.

Make a nice thin layer of shredded potatoes in the pan (too thick of a layer will result in the inside of your hash browns a little under cooked and the outer crust being a little over cooked). You'll find your own particular method, one that fit's to your liking.

Season with salt and pepper.

Flip hash browns several times, when the bottom hash starts to brown.  

Total cook time will(should) take about 15 minutes  

Serve with ketchup or Country Gravy! (and bacon and eggs and pancakes and biscuits/toast andddd....well, you get my drift. Oh, and don't forget, Breakfast for Supper is just fine!



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