Serves 1
Directions
- 1Grate the potatoes.
- 2Squeeze out excess water from the grated potatoes.
- 3Toss the squeezed potatoes with melted butter, salt, and pepper.
- 4Heat a pan with more butter.
- 5Fry the potato mixture for about 10 minutes per side until golden.
- 6For the next level, get shredded and squeezed potato.
- 7Confit the potato in lard.
- 8Strain the confited potato.
- 9Season and portion the potato into classic puck shapes.
- 10Chill the pucks until nice and firmed up.
- 11Fry the pucks until all brown and crispy.
- 12For the pro version, use very thin layers of potato from a mandolin.
- 13Toss the potato slices in duck fat and salt.
- 14Bake at 115 degrees Celsius for 3 hours.
- 15Press down with weights and chill overnight to compress and solidify.
- 16Cut the solidified potato into blocks.
- 17Fry until golden and crispy.
Ingredients
- potatoes
- melted butter
- salt
- pepper
- lard
- duck fat
Equipment
graterbowlclothpanspatulapotstrainerbaking sheetcontainerknifedeep fryermandolinweights
Tips
- The extra work for the old-school lard hash brown gets you a richer flavor and better crisp.
- Confiing and compressing thin slices yields an incredibly flaky interior.
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