Crispy Bacon Hash Browns
Since Friday is a day off that means I'll be cooking up a big weekend breakfast earlier than usual for my family! I love it when there's no morning rush and when there's time to sit down for a big old hearty meal first thing in the morning! The next recipe out of Chrissy Tiegan's book I managed to whip up was her Bacon Hashbrowns sans Bacon! Did I mention that my family and I aren't big on the red meat? I typically leave out or replace red meat with a white meat in recipes but in this case, I left it out completely. Since my husband wasn't around to do the taste testing I left the important duty to my Son. I got 2 thumbs up and a face full of hashbrowns! Mom WIN! My mistake was putting too much coconut oil (I use coconut oil in place of any other oil in recipes) on the pan so it didn't turn out as crispy as I wanted it to be. I made a second hashbrown cake and that turned out crispier (just like Denny's makes em) which means better.
Ingredients:
- 2 tbs vegetable oil
- 2 tbs butter, melted
- 3/4 tsp kosher salt, plus more to taste
- 1 (8 ounce) potato
- 2 slices bacon, minced
- 1/2 tsp freshly ground black pepper, plus more to taste
Directions:
In a bowl, combine the oil, butter, and 1/4 teaspoon of the 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 bowl. Toss it with the bacon, pepper, and the remaining 1/2 teaspoon salt. Dump the potato mixture into the 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 if you don't. Drizzle the rest of the butter mix over the potatoes and cook until the underside is crisp, 4 to 5 minutes. Drain briefly on a paper towel, season with more salt pepper if you want and eat while hot and crispy!
Now, look at that crispy goodness!
