Hash Browns Recipe

Start with a nice cast-iron skillet with high sides.

Start preheating your skillet with a good amount of lard in there. Aim for about 1/4 inch deep.

While your pan is preheating, grate your potatoes with a regular coarse cheese grater.

I used one russet potato and one red potato, because that’s about the right amount of potatoes for our hungry crew.

I like the flavor of onion with my hashbrowns, so I used about a 1/4 of a large red onion.

Slice it thin first, longways. That makes it easy to dice crossways into tiny bits.

Save the onion skins for your next batch of broth!

I don’t like to grate the tips of my fingers off, so when I get down to the thin layer of potato skin, I just throw that in my pan whole before the grated stuff.

Spread the grated potatoes into the pan.

Then mash them down with a fork so they’re nice and compact.

10 minutes later… the potatoes are beginning to cook through.

Now it’s time to flip them. Rather than flipping the entire pan’s worth, I cut the cake into quarters and flip them one at a time.

Here’s the bottoms up. Looking good!

I reduce the heat a bit and let them cook for another 10 minutes or so.

You can flip them again if you want the first downside to get browner. That’s what I did.

And then scoop them onto your serving dish. The lovely thing about this is the nice clean skillet you have after you’re done! No cleaning required!

Chef Axl says they turned out “OK.” That means he liked them!