Hash Browns

You don’t have to go to Den­ny’s or Waf­fle House to snag some late-night hash browns.

  • Ingre­di­ents:
  • 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.

Serve imme­di­ate­ly.