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HASH BROWN POTATOES




Source of Recipe


rgm


List of Ingredients




To serve 3 or 4

8 medium-sized (or 10 small) waxy potatoes, boiled, peeled and coarsely chopped
10 Tbsp. butter, beef drippings or rendered bacon fat
salt and freshly ground pepper



Recipe



Melt 6 tablespoons of the butter, beef drippings or bacon fat in a heavy iron or aluminum skillet. Add the potatoes, forming them into a flat cake and pressing them down. Let them cook over medium heat for about 5 to 6 minutes until a crust forms on the bottom. Run a spatula around the edge to keep the cake loose and shake the pan gently from time to time. Add another 2 tablespoons of fat on top and let it trickle through the potatoes. Salt them and give them a few grinds of pepper.

Off the heat, place a large plate or pan over the skillet for a moment or two and let the cake steam. Invert the cake quickly onto the plate. Melt the remaining fat in the skillet and slide the cake back into it to brown the other side. Slide it out onto a warmed platter.