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Crusty Hash Browns

Source of Recipe


From "Family Table" by Shaye Elliott



List of Ingredients



• 2 pounds russet potatoes, peeled
  
• 3 Tbsp tallow, butter, or lard
  
• 1 tsp sea salt
  
• Freshly ground black pepper
  
• 1 Tbsp olive oil
  
• Fresh herbs, for garnish
  






Instructions



1. Grate the potatoes using a box grater. Transfer the grated potatoes into a colander and squeeze out as much liquid as possible.
   
   
2. Heat the tallow, butter, or lard in a large, cast-iron skillet over medium heat.
   
   
3. In a large bowl, toss the grated potatoes with the salt, pepper, and olive oil. Carefully place the potatoes in the hot skillet, gently spreading them evenly around the skillet. Let the potatoes cook for 10 to 15 minutes without stirring them - the potatoes should be cooked through on top and fused into a hash brown on the bottom.
   
   
4. Place a large plate over the top of the skillet. Carefully flip the skillet over so the hash brown slides onto the plate. Slide the hash brown back into the skillet, uncooked side down. Cook for 10 to 15 minutes more, until crispy and golden.
   
   
5. Transfer hash brown to a large platter and cut into wedges. Garnish with freshly chopped herbs, if desired. And might I suggest a perfectly poached egg, right on top? Have mercy!
   
   Serves 4 to 6