Shredded Hash Browns

• Gluten free

• Meat

  • 4 tbsp Butter or bacon fat

• Produce

  • 2 Potatoes

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/2 tsp Sea salt

Found on theprairiehomestead.com

Description

Ingredients

• 2-3 potatoes (Any type will work, but Russets are classic hash brown potatoes. I use medium to large sized spuds)
• 4 tablespoons butter or bacon fat
• ½ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper

Directions

• Shred your potatoes. I dont peel mine first, but you can if you want.
• Rinse your potatoes.
• I simply put my shredded potatoes in a colander, and rinse until the water is clear, not cloudy.
• Allow the potatoes to drain thoroughly. I like to squeeze em a bit to get out all the moisture I can, or you can pat them dry with a clean dish towel.
• Toss in the salt and pepper.
• Meanwhile, heat up the butter or bacon fat in your skillet until its melted.
• Place the potatoes in the pan, give them a quick stir, then leave them alone to cook on medium-low heat.
• The leaving alone part is important. Dont fuss with them, just let them cook on that side for 8-10 minutes or so.
• Now give them a flip. Im not talented enough to flip the entire potato mass at once, so I flip it in sections. It doesnt matter how you do it, just get it flipped.
• Cook the other side 5-8 minutes, or until its that lovely shade of golden brown and appropriately crispy.
• Serve immediately. Accompany with ketchup if you want, or eat plain for pure shredded hash brown goodness.