Shredded Hash Browns Recipe
The Prairie Homestead
potatoes (Any type will work, but Russets are classic hash brown potatoes. I use medium to large sized spuds)
butter or bacon fat
sea salt (I use
freshly ground black pepper
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Shred your potatoes. I don’t 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 it’s 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. Don’t fuss with them, just let them cook on that side for 8-10 minutes or so.
Now give them a flip. I’m not talented enough to flip the entire potato mass at once, so I flip it in sections. It doesn’t matter how you do it, just get it flipped.
Cook the other side 5-8 minutes, or until it’s 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.
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