OMG These Bacon Fat Hash Browns Are Perfect

Bacon fat: it’s the secret ingredient that’s been hiding in plain sight. The lovechild of comfort food and breakfast royalty, these Bacon Fat Hash Browns have claimed their throne. 🥓👑

It’s a sizzling tale of crispy potatoes meeting their savory match, the beloved bacon. A duo that sounds so obvious, yet rarely do they combine in such a symphonic culinary dance.

But why bacon fat? Well, not to hash out the obvious, but bacon’s inherent smoky goodness amplifies the earthy notes of potatoes, culminating in a plate of golden perfection.

Unraveling the Hash Brown Magic 🪄🥔

It all begins with the spuds. Selecting the right kind of potatoes can make or break the dish. Opt for Russet potatoes; their starchy nature yields the crispiest results. As for the bacon fat, the more aged and smoked the bacon, the better. Remember, we’re not just adding fat; we’re infusing flavor. A two-for-one deal!

Tip: To harvest the most bacon fat, cook bacon strips on low-medium heat, allowing the fat to render out slowly.

Next comes the grating game. For the best texture, grate those taters using the large holes of a box grater. This will ensure they cook evenly and achieve that sought-after crispiness.

The Bacon-Infused Technique 🍳

Heat up that bacon fat in a skillet until it’s shimmering but not smoking. It’s potato time! Spread them out evenly, pressing slightly. Resist the urge to stir. Let them sit, sizzle, and become one with the bacon essence. Once the underside is golden brown and crispy, flip ’em and let the other side get its golden tan.

Tip: Using a cast iron skillet can further enhance the crispiness of hash browns.

Once done, it’s crucial to let these crispy wonders drain on a paper towel. Not because they’ll be excessively greasy, but because every star deserves a moment in the spotlight, or in this case, a few seconds to shine off any excess oil. 🌟

And there you have it, hash browns that are a cut above the rest. They’re not just another side dish; they’re the side dish.

Tip: Serve with a side of smoky ketchup or aioli to complement the bacon goodness.

To bacon or not to bacon was never the question. It’s always been about how to bacon. With these Bacon Fat Hash Browns, mornings will never be the same. As they say, a bit of bacon a day keeps the blandness away! 🥓❤️

So, next time the crispy craving hits, remember the hash brown hierarchy and let bacon fat elevate the game. In the world of breakfast potatoes, these hash browns reign supreme. Long live the bacon-potato alliance!

Bacon Fat Hash Browns

Course: BreakfastCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

400

kcal

Total time

40

minutes

Crispy potatoes elevated with the smoky essence of bacon fat. A breakfast side dish that reigns supreme.

Ingredients

• 4 Russet potatoes, peeled and grated

• 3 tablespoons bacon fat

• Salt, to taste

• Black pepper, to taste

• Optional garnish: chopped parsley

Directions

• Rinse the grated potatoes in cold water until the water runs clear. This helps to remove excess starch and achieve crispiness. Drain well and pat dry using a kitchen towel.
• Heat bacon fat in a large skillet over medium heat until shimmering. Spread the grated potatoes in the skillet, pressing slightly to form an even layer.
• Season with salt and pepper. Allow the potatoes to cook without stirring until the underside is golden brown and crispy, about 10-12 minutes.
• Gently flip the hash browns and cook for an additional 10 minutes or until the other side is golden and crispy. Remove from the skillet and drain on paper towels.
• Serve hot, optionally garnishing with chopped parsley.

Notes

• To harvest the most bacon fat, cook bacon strips on low-medium heat, allowing the fat to render out slowly.
• Using a cast iron skillet can further enhance the crispiness of hash browns.
• Serve with a side of smoky ketchup or aioli for added flavor.

Frequently Asked Questions

Q: Can I use other types of potatoes?
A: While Russet potatoes are recommended for their starchy nature and crispiness, other potatoes like Yukon Gold can also be used, though the texture might slightly vary.

Q: What if I don’t have bacon fat?
A: Bacon fat imparts a unique smoky flavor. However, in its absence, you can use butter or a combination of butter and vegetable oil. The taste will be different, but still delicious.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to retain crispiness.

Q: Can I add other ingredients like onions or cheese?
A: Absolutely! Feel free to customize by adding finely chopped onions, bell peppers, or even some grated cheese on top for a cheesy version.