Pan Fried Hash Browns made from Baked Potatoes that have been refrigerated overnight. Chop the ends off and peel or slice the skin off. Dice & Pan Fry with some fat. Season to taste with Salt & Pepper. You can also do a quick version using Frozen Fries diced and pan fried.
Servings: 2 portions
Equipment
- 1 Large Skillet
- 1 Digital Scale
- 1 Bowl
Ingredients
- 4 Med Potatoes - about 1 lb (ca. 454 g)
- 1/4 C Rendered Fat - Bacon Fat, Lard, Rendered Fat or Neutral Oil
- To Taste Salt & Pepper Blend
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Pierce both ends of the Potatoes with a fork a few times. Lay on a baking sheet and place into a preheat oven at 400 F in the middle rack position for about 50 minutes. Flip the Potatoes over halfway through. Remove from the oven and let cool. Once cooled, refrigerate the potatoes overnight.
- When ready to cook, chop the ends off where they were pierced with a fork and peel or slice the skin off from the Potatoes. Dice to desired size. Heat a Skillet over medium heat with your choice of Fat such as Bacon Grease, Lard, Rendered Fat or Neutral Oil.
- Once the Fat is hot, add in the Potatoes and leave them for about 5 minutes. Toss and leave again for another 5 minutes. Toss again every few minutes until crisp to your liking, total cook time of about 20 minutes.
- If there is any excess Fat left, strain it out and Season the Hash Browns. Toss and cook a few minutes more before serving.
Notes
If adding in Onions. Add them towards the end or anywhere in between and continue to cook. Some people like them just translucent and others browned.
If adding in additional Seasonings, add them towards the end and briefly cook. Except for Salt & Pepper, that can be used to season while cooking or towards the end. Toss well to ensure the Potatoes get coated evenly with the seasoning before serving.
For Quick Hash browns, just dice up some French Fries. Take the Fries out of the freezer and allow to thaw a bit for easier cutting and dice them.