It’s officially the middle of December and I still have half of the Costco sized bag of Yukon gold potatoes I bought for Thanksgiving. Needless to say, I have been researching potato recipes left and right. My favorite recipe (I’ve made it every weekend for the past three weekends) is a take on Chrissy Teigen’s Crispy Bacon Hash Potatoes. I made it with bacon the first time (and it was amazing), but in an effort to help my waistline, I’ve been making it with half the butter and oil and minus the bacon.
I never realized how simple fresh hash browns are to make and just how satisfying it is to say I’m now a master of my favorite breakfast food. Plus, any reason to bring out my cast iron skillet, sign me up!
1 Tbsp vegetable oil
1 Tbsp butter, melted
1/2 Tsp salt (divided)
8 oz potatoes
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 pepper and remaining 1/4 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 1 Tablespoon 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.