4 large boiling potatoes
2 ounces bacon fat
2 ounces lard
kosher salt and pepper
1 ounce whole butter
Servings: 6
1. Partially cook the potatoes in salted water until almost done.
2. Drain and cool the potatoes, then peel and coarsely grate them.
3. Heat the bacon fat and lard in a heavy, shallow 10-inch (25-centimeter) skillet with sloping sides until quite hot. Spread half the potatoes over the bottom of the pan; sprinkle with salt and pepper. Cover with the remaining potatoes and cook over medium-high heat until the bottom turns brown and crusty, approximately 10 minutes.
4. Turn the potatoes in one piece. This is easiest to do by placing a large plate over the pan and turning both together so that the potatoes fall onto the plate. Slip the turned-over potatoes off the plate back into the pan, browned side up. Cook until the bottom is browned.
5. Before serving, smooth the edges of the potatoes with a spatula. Sprinkle with salt and brush the edge of the pan with whole butter. It will melt and run into the potatoes.
2 ounces bacon fat
2 ounces lard
kosher salt and pepper
1 ounce whole butter
Servings: 6
1. Partially cook the potatoes in salted water until almost done.
2. Drain and cool the potatoes, then peel and coarsely grate them.
3. Heat the bacon fat and lard in a heavy, shallow 10-inch (25-centimeter) skillet with sloping sides until quite hot. Spread half the potatoes over the bottom of the pan; sprinkle with salt and pepper. Cover with the remaining potatoes and cook over medium-high heat until the bottom turns brown and crusty, approximately 10 minutes.
4. Turn the potatoes in one piece. This is easiest to do by placing a large plate over the pan and turning both together so that the potatoes fall onto the plate. Slip the turned-over potatoes off the plate back into the pan, browned side up. Cook until the bottom is browned.
5. Before serving, smooth the edges of the potatoes with a spatula. Sprinkle with salt and brush the edge of the pan with whole butter. It will melt and run into the potatoes.
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