Hashed Brown Potatoes
Description
These Hashed Brown Potatoes offer a rustic, comforting take on a breakfast staple. By rendering diced salt pork, you create a deeply savory fat that coats cold, boiled potatoes, ensuring they crisp up beautifully in the pan. The result is a dish with a satisfying crunch on the outside and a tender, fluffy interior, seasoned simply with salt and pepper to let the potato and pork flavors shine. This quick and easy recipe is perfect for weekend brunches or busy weekday mornings when you need something hearty and delicious. It pairs wonderfully with eggs, bacon, or on its own as a savory side dish that brings a touch of traditional homestyle cooking to your table.Ingredients
Directions
-
Place the diced salt pork in a large skillet over medium heat and cook until the fat has rendered out and the pieces are crispy, leaving about 1/3 cup of liquid fat in the pan.
-
Remove the crispy pork bits with a slotted spoon and set aside on a paper towel.
-
Add the cold, boiled, diced potatoes to the hot salt pork fat in the skillet.
-
Season the potatoes generously with salt and pepper, tossing to coat evenly in the fat.
-
Spread the potatoes into a single layer in the skillet and fry undisturbed for about 3-4 minutes until the bottom is golden brown and crispy.
-
Flip the potatoes or stir gently to brown the remaining sides, cooking for another 2-3 minutes until all sides are crisp and golden.
-
Transfer the hashed browns to a serving plate, fold them slightly if desired for presentation, and serve immediately while hot and crispy.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 275.1kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 70.4mg3%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use cold boiled potatoes that have been chilled in the refrigerator. This helps them hold their shape and crisp up better in the pan.
If you do not have salt pork, you can substitute with bacon grease or lard, though the flavor will be slightly less intense.
Do not overcrowd the pan. If making a larger batch, cook in batches to ensure the potatoes fry rather than steam.
The crispy salt pork bits reserved from the beginning can be crumbled over the finished dish for added texture and flavor.
Serve immediately after cooking to maintain maximum crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven to restore some crispness.
