Makes about 8
Prep time: half-hour
Complete time: 2 hours, plus in a single day resting Substances 2 kilos|900 grams Russet potatoes, scrubbed clear and peeled
3 ½ quarts|13 ½ cups duck fats
kosher salt, to style Instructions Grate the potatoes utilizing a field grater and place the gratings into a big bowl. Cowl with water, agitate to rinse off any extra starch, drain the water from the potatoes, and place the potatoes on a clear material. Collect up the perimeters of the material, wind it round and tighten across the potatoes and wring out the surplus liquid. In a big heavy backside pot, mix the duck fats and potatoes (whereas chilly) over medium warmth. Warmth up from chilly, stirring sometimes, till it reaches 215°F, about 10 minutes. Instantly pressure the oil out of the potatoes. Reserve the fats to the aspect. Pour the potatoes onto a rimmed baking sheet. Unfold into a fair layer and season generously with salt, gently mixing to include. As soon as the potatoes are cool sufficient to deal with, line a baking sheet with wax paper and form the potatoes into the basic hash brown oval form (about 2.5-inches extensive and three.5-inches lengthy, about ½-inch thick). Pat potatoes tightly collectively. Use the again of a spoon to essentially pack it tight. You need to make about 7 to eight. Cowl with plastic wrap and refrigerate in a single day. The subsequent day, warmth the reserved duck fats over medium till a thermometer reaches 375°F. Working in batches 1 at a time, decrease within the chilly hash brown into the fats and fry till golden and crisp, 3 to 4 minutes. Switch the hash browns to a wire rack and season with salt, then serve. Get recipes like this and extra within the Munchies Recipes e-newsletter. Enroll right here.