Secrets to great homemade hashbrowns.
While potatoes without added ingredients are the healthy way to eat them, making up hash browns without adding some fat is almost impossible.
Therefore, creating hash browns from scratch is tastier with added nutritional value than a frozen convience product.
- Grate potatoes easy with an ice-cold grater. Place grater in freezer before using.
- Keep as much skin on potatoes as possible and cut out visible black markings. Potato skin provides fiber.
- Bacon drippings and butter for delicious flavor.
- Start potatoes on high heat to form a golden crust, then turn them down to low.
2 to 3 servings.
- 2 medium potatoes.
- One tablespoon of bacon drippings.
- One teaspoon of butter.
- Salt and fresh ground pepper to taste.
- Using a vegetable brush under cold running water, brush 2 medium to large potatoes.
- Poke a small slit with a knife into each one to release any trapped air to prevent the potatoes from breaking apart in the oven.
- Bake at 350 Fahrenheit degrees for an hour. Potatoes should be soft to the touch when finished cooking. (Be quick to touch potatoes to avoid a finger/hand burn).
- Place them on a plate in the fridge.
- Pre-bake potatoes at least one day before making hash browns and will keep well up to a week in the fridge.
Day of breakfast.
- Grate or chop potatoes on an acrylic cutting board.
- Fry bacon until crispy.
- Remove the cooked bacon, and place on a paper towel.
- Leave 1 tablespoon of bacon drippings in a cooking pan and add one teaspoon of butter. Keep on high until bubbly. (Do not burn butter mixture). Discard additional bacon drippings.
- Quickly sprinkle potato evenly over the hot fat mixture.