You don’t have to go to Denny’s or Waffle House to snag some late-night hash browns.
- 4 oz. Idaho or Russet potatoes, scrubbed, rinsed but not peeled
- 1 tbsp. bacon fat
- Kosher salt
(This recipe serves 1, and it’s a skimpy serving at that. Adjust accordingly!)
Place a 10-inch cast iron skillet over medium low heat for 5 minutes.
While the pan is heating, grate the potato on the largest hole of a box grater.
Squeeze the grated potatoes in a tea towel to remove excess moisture.
Add the bacon fat to the pan and scatter evenly with the potatoes.
Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes.