Simple 3 Ingredient Bacon Fat Hash Browns
  1. After all of the potatoes are shredded, place them into a clean rag or nut milk bag and squeeze the water out. You don't have to go crazy with this, but squeeze as much liquid as you can out of the shredded potatoes. If you have sturdy enough paper towels, you may also be able to use these.
  2. Heat a cast iron skillet over medium high heat and then add about 1 tablespoon bacon fat to the pan.
  3. Allow to heat for about 60 seconds before turning down to medium adding shredded potatoes in batches so that each batch can be flattened in the pan, almost like potato pancakes.
  4. Flip after about 5-6 minutes or when bottom layer is browned but not burnt.
  5. This amount of potatoes normally takes me 3-4 batches to cook, so I add about 1-2 teaspoons of seasoning to each batch on either side while I'm cooking.
  6. Repeat for the other batches and serve hot!
Recipe by Anya's Eats at