Bacon hash brown stacks

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 Russet potatoes (about 2 pounds, large
  • 3 Scallions

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

Found on savorytooth.com

Description

Directions

• Run the potatoes through a food processor using the shred disk. Wring out any moisture from the potato shreds using cheesecloth, tea towel, or nut milk bag.
• In a large bowl, toss the potato shreds with bacon, scallions, salt, and pepper.
• Heat a large pan over medium heat until very hot, about 5 minutes.
• Add about 1/2 cup of shredded potato mixture to the pan, and then flatten using a spatula. Drizzle a portion of the melted butter on it. Cook until the bottom of the hash brown patty is crispy, about 5 minutes. Flip the patty and cook until the bottom side is crispy, about 5 minutes. Drain on a paper towel. Work in batches and repeat for the remainder of the hash brown mixture.

Nutrition