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Hash Browns Recipe

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This recipe for Hash Browns is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 potatoes – great big russets.
-enough to fill a cast iron skillet half full
1 large onion
1 T chopped garlic
1 T Tony’s
bacon grease
olive oil
Directions:
Directions:
Wash potatoes. Taking a peeler, trim off the peel from each end of the potato, and peel 4 swipes the length of the potato. You want about half the total potato peel gone. Cut potatoes. You want pieces about one inch by one inch by ¾ inch in size, with some peel on every piece. You’ll figure out how to do it.

Heat skillet on medium high. It is important to heat a cast iron skillet before you put oil in it so that food does not stick to it. If you don’t, everything sticks. Add bacon grease and olive oil till a depth of about ¼ inch is in the skillet. Add potato pieces slowly so that a big side is flat in the grease. Cover with top. Cook covered till potato is browned on that side. Don’t turn too quickly. Have patience. You want to brown the big flat side of the potato so it holds form throughout. Flip in pan and shake to distribute flat. Make an effort to get other side down so it browns. Add oil as needed. At first flip add Tony’s. Sprinkle like salt. Sample later and make sure the seasoning is right. After about 10 minutes and 2 flips, add garlic. Just dump it in on top of the potatoes. After 15 minutes slice the onion thin, and add to skillet on top of the potatoes. Flip potatoes. Cook covered and continue to flip about every 5 minutes until browned and potatoes are done.

 

 

 

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