Crispy Bacon Hash Browns
These hash browns are super easy and super delicious!! Thanks to Chrissy Teigen's cookbook, Cravings.
Serves 2
Ingredients:
2 Tablespoons vegetable oil
2 Tablespoons butter, melted
3/4 salt (divided)
8 ozs. potatoes (russets are best) - I used 3 small potatoes
2 slices bacon, minced
1/2 teaspoon freshly ground black pepper
In a bowl , combine oil, butter and 1/4 teaspoon salt and whisk to dissolve the salt.
Heat a medium cast-iron, nonstick, or plain-old whatever - you- have skillet over medium-high heat until your hand can feel strong heat if you hold it near the skillet, 4 to 5 minutes (don't add any of the butter mixture yet).
Peel and grate the potato on the large holes of a box grater into a bowl. Toss it with the bacon, pepper and remaining 1/2 teaspoon salt. Dump the potato mixture into a skillet and spread it out into an 8-inch round, but don't pack it down too hard. Drizzle 3 Tablespoons of the butter mixture evenly over the potatoes and cook, trying really hard not to move the potatoes, until the underside is golden and crispy, 4 to 5 minutes. Using a big spatula, try to flip the potatoes in one move, but forgive yourself immediately if you don't. Drizzle the rest of the butter mixture over the potatoes and cook until the underside is crisp, 4 to 5 minutes. Drain briefly on a paper towel, season with more salt and pepper if you want and eat while hot and crispy.
Serves 2
Ingredients:
2 Tablespoons vegetable oil
2 Tablespoons butter, melted
3/4 salt (divided)
8 ozs. potatoes (russets are best) - I used 3 small potatoes
2 slices bacon, minced
1/2 teaspoon freshly ground black pepper
In a bowl , combine oil, butter and 1/4 teaspoon salt and whisk to dissolve the salt.
Heat a medium cast-iron, nonstick, or plain-old whatever - you- have skillet over medium-high heat until your hand can feel strong heat if you hold it near the skillet, 4 to 5 minutes (don't add any of the butter mixture yet).
Peel and grate the potato on the large holes of a box grater into a bowl. Toss it with the bacon, pepper and remaining 1/2 teaspoon salt. Dump the potato mixture into a skillet and spread it out into an 8-inch round, but don't pack it down too hard. Drizzle 3 Tablespoons of the butter mixture evenly over the potatoes and cook, trying really hard not to move the potatoes, until the underside is golden and crispy, 4 to 5 minutes. Using a big spatula, try to flip the potatoes in one move, but forgive yourself immediately if you don't. Drizzle the rest of the butter mixture over the potatoes and cook until the underside is crisp, 4 to 5 minutes. Drain briefly on a paper towel, season with more salt and pepper if you want and eat while hot and crispy.
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