Crispy Hash Browns
Waffle House watch out. I’ve figured out an easy recipe to make your yummy crispy hash browns at home for a perfect breakfast.
Servings: 3
Ingredients
- 1 carton Hungry Jack Hashbrown Potatoes dried
- 2 cups Hot Water
- 2 tbsp bacon grease
- Kosher salt
Instructions
- Rehydrate: Open the carton of potatoes. Pour hot tap water up to the fill line. Close the box for 12 minutes (don't go longer than that).
- Remove Moisture: After 12 minutes, pour the carton into a strainer and press out all of the water you can.
- Cook: Heat 1 tablespoon of bacon grease in a 10-inch nonstick skillet over medium-high heat. Add one-third of the rehydrated hash browns to the pan and press into a thin even layer. Let cook for 4-5 minutes, without touching. Flip; cook for another 3-4 minutes, until brown. Sprinkle with kosher salt and serve.
- Repeat: Repeat with the remaining hash browns, adding more bacon grease or oil as needed.
- Serve: Remove from the skillet and sprinkle with a pinch of kosher salt.
Notes
You can use olive oil or vegetable oil in place of the bacon grease.
Nutrition
Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 264mg