Crispy homemade hash browns are absolutely delicious and well worth the effort. They make the perfect Sunday breakfast or brunch. A complete meal combined with eggs and sausages. Some of the prep work can be done in advance.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 3 Large russet potatoes
- 3 tablespoons Bacon fat or canola oil, divided
- ½ teaspoon Sea salt
- ¼ teaspoons Freshly ground black pepper
- ¼ teaspoons onion powder
- ¼ teaspoons garlic powder
- ⅛ teaspoons Paprika
- ⅛ teaspoons Ground cayenne pepper
Preparation
Add the potatoes (unpeeled) to a large pot of water. Bring to a boil and cook for 10 minutes. Plunge the potatoes into ice cold water to stop the cooking. Let the potatoes completely cool, dry and peel.
Grate the potatoes with a box grater or a food processor with a shredding attachment. Soak the grated potatoes in cold water for 30 minutes. Stir several times to release the starch. Drain the water. Soak again in cold water for 30 minutes, stirring several times to release the starch. Drain the potatoes in a colander.
Place the drained potatoes in a clean towel or cheesecloth and squeeze out as much water as possible.
Add 2 tablespoons of bacon grease or canola oil to a nonstick or well-seasoned skillet over medium-high heat. Stir the fat to coat the pan. Add the grated potatoes in an even layer and season with salt, freshly ground black, onion powder, garlic powder, paprika and ground cayenne pepper. Press the potatoes into the skillet and cook until golden brown, 10 to 15 minutes. Cut into chunks. Flip, add the remaining bacon fat and brown the other side. Serve quickly.
