Hash Browns
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INGREDIENTS
4 cups cubed, cooked potatoes
2 teaspoons all-purpose flour
Salt and black pepper
6 tablespoons bacon fat or oil
2 teaspoons chopped fresh parsley
1 small onion, finely chopped
Worcestershire saucePut the potatoes in a bowl and sprinkle with flour and about 1 teaspoon each of salt and black pepper. Using a fork, gently toss the potatoes until they are nicely coated.
Heat the bacon fat, which I prefer for its flavor to the potatoes, in a large skillet over high heat. When the fat is hot, put in potatoes. Sprinkle with parsley and chopped onion. Toss with a spatula, mixing well to coat the potatoes evenly. Give them several shakes of Worcestershire sauce, and sprinkle with a little more salt and pepper. Press the potatoes down with a spatula to pack them firmly into the skillet. Lower the heat and continue cooking for about 15 minutes, pressing with a spatula from time to time. Do not stir.
When the potatoes are crisp and brown on the underside, break the panful in half with the spatula and flip each half over as you would an omelet. Cook on the other side for about 10 minutes or until nice and brown. If the potatoes begin to stick to the pan, add a little more fat. Season with more salt and pepper, if you desire. Serve hot.
NOTE - If you prefer to start with raw potatoes, just add 1 more step to the cooking process. Cover the skillet with a tight-fitting lid for a portion of the cooking time to allow the potatoes to steam and cook through. Turn up the heat for the final browning on each side.