Hash Browns

Serves 1
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Directions

  1. 1Grate the potatoes.
  2. 2Grate the potatoes.
  3. 3Grate the potatoes.
  4. 4Squeeze out excess water from the grated potatoes.
  5. 5Squeeze out excess water from the grated potatoes.
  6. 6Squeeze out excess water from the grated potatoes.
  7. 7Toss the squeezed potatoes with melted butter, salt, and pepper.
  8. 8Toss the squeezed potatoes with melted butter, salt, and pepper.
  9. 9Toss the squeezed potatoes with melted butter, salt, and pepper.
  10. 10Heat a pan with more butter.
  11. 11Heat a pan with more butter.
  12. 12Heat a pan with more butter.
  13. 13Fry the potato mixture for about 10 minutes per side until golden.
  14. 14Fry the potato mixture for about 10 minutes per side until golden.
  15. 15Fry the potato mixture for about 10 minutes per side until golden.
  16. 16For the next level, get shredded and squeezed potato.
  17. 17For the next level, get shredded and squeezed potato.
  18. 18For the next level, get shredded and squeezed potato.
  19. 19Confit the potato in lard.
  20. 20Confit the potato in lard.
  21. 21Confit the potato in lard.
  22. 22Strain the confited potato.
  23. 23Strain the confited potato.
  24. 24Strain the confited potato.
  25. 25Season and portion the potato into classic puck shapes.
  26. 26Season and portion the potato into classic puck shapes.
  27. 27Season and portion the potato into classic puck shapes.
  28. 28Chill the pucks until nice and firmed up.
  29. 29Chill the pucks until nice and firmed up.
  30. 30Chill the pucks until nice and firmed up.
  31. 31Fry the pucks until all brown and crispy.
  32. 32Fry the pucks until all brown and crispy.
  33. 33Fry the pucks until all brown and crispy.
  34. 34For the pro version, use very thin layers of potato from a mandolin.
  35. 35For the pro version, use very thin layers of potato from a mandolin.
  36. 36For the pro version, use very thin layers of potato from a mandolin.
  37. 37Toss the potato slices in duck fat and salt.
  38. 38Toss the potato slices in duck fat and salt.
  39. 39Toss the potato slices in duck fat and salt.
  40. 40Bake at 115 degrees Celsius for 3 hours.
  41. 41Bake at 115 degrees Celsius for 3 hours.
  42. 42Bake at 115 degrees Celsius for 3 hours.
  43. 43Press down with weights and chill overnight to compress and solidify.
  44. 44Press down with weights and chill overnight to compress and solidify.
  45. 45Press down with weights and chill overnight to compress and solidify.
  46. 46Cut the solidified potato into blocks.
  47. 47Cut the solidified potato into blocks.
  48. 48Cut the solidified potato into blocks.
  49. 49Fry until golden and crispy.
  50. 50Fry until golden and crispy.
  51. 51Fry until golden and crispy.

Ingredients

  • potatoes
  • potatoes
  • potatoes
  • melted butter
  • melted butter
  • melted butter
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lard
  • lard
  • lard
  • duck fat
  • duck fat
  • 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.