Bacon Fat Hash Browns with Farm Fresh Potatoes

Don't let your bacon fat go to waste!  The fat from Lindy's pasture raised bacon makes the crispiest and most flavorful hash browns ever! 

Bacon fat hash browns have become our standard Sunday lunch at the "Anderson Cafe", served with fried eggs and garnished with fresh herbs.

Notes:

~I love my laser infrared thermometer for measuring the surface temperature of my cast iron skillets.  One of the keys to preventing food from sticking to cast iron is to heat them before adding the food and this thermometer helps me determine exactly when to add the food.

~Using a food processor makes quick work of shredding the potatoes.

~In order to get crispy hash browns, it's important not to crowd the pans with too many potatoes.  I use 2 cast iron skillets to make enough hash browns for our family.

Bacon Fat Hash Browns with Farm Fresh Potatoes

• 1 lb potatoes
• 4 T bacon fat
• Salt and pepper

Peel and shred the potatoes in a food processor.  Using your hands, squeeze as much moisture as you can out of the potatoes.

Heat 2 cast iron skillets over medium heat to around 400 degrees.  Melt 2 T bacon fat in each pan.  Sprinkle the potatoes evenly in the pans.  Cook until browned, then flip and cook the other side.

Season and serve!