Cooked up these hashbrowns while I was in Fernie. BC with family. I key is to use Russet Potatoes and Bacon fat. This past year I've been doing hashbrowns backwards. Instead of frying boiled or baked potatoes, I start by frying raw potatoes until they are caramelized then I add a touch of water to steam them soft. This way I get the flavour of a fried potato with interior of a soft steamed potato while only having to use 1 pan and no additional steps to pre-cook the potato. Makes for a quick breakfast! Topping with bacon and green onion is a nice touch.
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