Breakfast potatoes are an essential weekend fare. The hubs will not let me make it through a two day weekend without making some rendition of them, let alone a three day weekend (I promise I will have to make them twice this Memorial Day weekend). I usually make chunked potatoes because shredded potatoes are just so hard to make the way you get them in a diner. But my first love is the shredded variety and this is a very good recipe if you want to make them at home.
Ingredients (serves 2)
12 oz Yukon gold potatoes (about three medium potatoes)
2 T bacon fat
salt and pepper
Shred potatoes into a medium sized mixing bowl and cover with cold water. Allow to sit for ten minutes. Strain potatoes and place in the center of a clean hand towel (do not use terry cloth). Pull up sides of the towel, twist the top and squeeze all of the liquid out. Keeping the potatoes in the towel, put them in the refrigerator. I did this and left them in there about 30 minutes while I cooked the bacon. If you are making bacon this is a great way to do it.
If you have cooked bacon, remove all but 2 T of fat from the pan and turn the heat up to the low side of medium-high. I used a 12 inch skillet. Add potatoes, spreading them evenly. Allow the potatoes to cook for 6-10 minutes depending on how hot your burner runs. Use a flipper to check the doneness to avoid burning. Flip potatoes and allow to cook for about 5 minutes. Using the flipper break potatoes up a bit so as not to end up with a large, hard cake! Continue cooking and flipping for about 6-10 minutes longer. Cook time is going to vary based on how crispy you want the potatoes to be and how hot your stove is.
Serve with eggs and bacon and Enjoy!