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potatos (any kind work)
oil (I perfer bacon fat or peanut oil)
Optional ingrediants (all to taste and based on the number and size of the potatos)
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diced onions
bacon sliced into small pieces
grated chedder cheese
Peel the potatoes (this is also optional - I usually am lazy and leave the peel on).
Grate the patatoes.
Thorouhly wash the grated potato in cold water. This is a key step. It washes out much of the starch and will allow them to cook crispier. Squeeze the water out of the potato in a paper or cloth towel. Melt the fat in hot frying pan (black cast iron works best) or add the peanut oil. The potato will soak up a lot of oil, but be careful, they can taste oily if you add too much.
Slowly add the grated potatos - be careful of splattering the oil since they are wet.
You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown. If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-cooked to ensure it all is cooked.
Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos.
oil (I perfer bacon fat or peanut oil)
Optional ingrediants (all to taste and based on the number and size of the potatos)
------------
diced onions
bacon sliced into small pieces
grated chedder cheese
Peel the potatoes (this is also optional - I usually am lazy and leave the peel on).
Grate the patatoes.
Thorouhly wash the grated potato in cold water. This is a key step. It washes out much of the starch and will allow them to cook crispier. Squeeze the water out of the potato in a paper or cloth towel. Melt the fat in hot frying pan (black cast iron works best) or add the peanut oil. The potato will soak up a lot of oil, but be careful, they can taste oily if you add too much.
Slowly add the grated potatos - be careful of splattering the oil since they are wet.
You can leave them in place and then flip when one side is golden brown. I prefer to stir them frequently so all the little pieces brown. If you do this, when you are about half done, you can add the bacon and onions (any earlier and they tend to burn - esp the onion). If you do not stir the potatos, mix the sliced onion and pre-cooked bacon in with the potatoes ahead of time (bacon this way must be pre-cooked to ensure it all is cooked.
Keep stirring every two minutes or so until they reaceh your desired browness. Near the very end, you can grate some cheese over the potatos.
