• 3 or 4 parboiled russet potatoes
• 3 tablespoons bacon grease, or
3 tbls 50/50 butter and olive oil
• 1/2 teaspoon kosher salt
• 1/4 fresh ground black pepper
• Top with poached egg, optional
• Garnish with 1 tbl scallions, chopped
The key to success for any good recipe is to always use the freshest ingredients.
Prepare Parboiled Potatoes in Advance
Clean a dozen medium russet potatoes by scrubbing them under water. Put potatoes in a large pan, cover with cold water, place on stove then bring the water to a boil over high heat. Let the potatoes boil for 15 minutes. Stick a fork into a potato to check if it’s done.
When done, immediately remove pan from the heat, go to the sink and gently pour the potatoes into a colander to let air dry for 1 to 2 hours, then wrap in paper towels and store in a plastic bag in the refrigerator. Makes about 5 pounds of parboiled potatoes and lasts 5 to 7 days in the refrigerator. See (how to parboil potatoes).
Parboiled potatoes cook much faster, aren’t wet and won’t discolor after shredding!
Parboiled potatoes cook much faster, retain the flavorful moist starches but aren’t wet, plus they won’t discolor after shredding for hash browns or potato pancakes.
Make the Hash Browns
Using the large holes of a box grater, shred 3 or 4 parboiled potatoes (about a pound an a half) and set aside. Put bacon grease or 50/50 butter and olive oil in pan over medium-high heat. When the oil is hot, swirl it around the bottom of the pan, then add the seasoned shredded potatoes in a single layer and leave alone uncovered for about 5 to 8 minutes. With a spatula, break up the shredded potatoes, turn over, and let them cook for another 5 to 10 minutes until crispy and golden brown on the outside, fluffy and moist on the inside.