Crispy Hash Browns

We modeled this recipe after hash browns we at Choco Banana in Sayulita, during our Honeymoon in Mexico. When we came home, we tried making the recipe from memory - and it turned out great!

5 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	19 g
Carbohydrates:	27 g
Protein:	3 g
Calculated per serving.

Serves: 4

Ingredients

4 4 4 Potatoes, White
6 Tbsp 6 Tbsp 6 Tbsp Duck Fat, added 1 Tbsp at a time during cooking
1 pinch 1 pinch 1 pinch Salt, to taste
1 tsp 1 tsp 1 tsp Onion Powder
1 tsp 1 tsp 1 tsp Garlic Powder
1 tsp 1 tsp 1 tsp Paprika

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the potatoes and cut into 1/2" pieces.
Heat a heavy cast iron skillet over medium heat, and add 1 Tbsp of the fat.
Carefully add the potatoes (the oil may spatter), and stir every few minutes. Lower the heat slightly as necessary.
After 10 minutes, sprinkle with the salt and continue to stir, adding fat 1 Tbsp at a time as needed.
In a small mixing bowl, combine the garlic powder, onion powder, and paprika. Mix evenly, and dust the potatoes with the spices. Stir if necessary.
Continue to cook until the potatoes are golden brown and soft in the center.

Notes

The trick to this dish is balancing the heat and the amount of fat in the pan. The potatoes need to be stirred every few minutes. If you walk away and do something else, they will almost surely burn. Add fat occasionally to keep them sauteeing nicely.