No, while bacon grease is highly recommended for its unmatched flavor and superior crisping abilities, it’s not strictly mandatory. You can absolutely use unsalted butter, olive oil, or a combination of both. Ghee is another excellent option that provides a rich, buttery flavor and helps achieve a fantastic crisp. The key is to use enough fat to adequately cover the bottom of the pan and allow the potatoes to fry properly.

To bring your hash browns back to their former crispy glory, avoid the microwave! The best methods involve dry heat.

Stovetop: Place a pan over medium-high heat with a light coating of olive oil. Once hot, add your hash browns in a single layer and let them fry undisturbed for a few minutes until crispy, then flip and repeat on the other side.

Oven: Preheat your oven to 375°F (190°C). Spread the hash browns in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway through, until they are hot and re-crisped.

Air Fryer: For an even quicker and crispier reheat, preheat your air fryer to 350°F (175°C). Place the hash browns in the basket in a single layer (work in batches if necessary) and cook for 4-7 minutes, shaking the basket halfway through.

Preventing soggy hash browns boils down to three critical factors:

1. **Thorough Drying:** This is the most crucial step. After grating and rinsing, squeeze as much moisture as possible from the potatoes using a cheesecloth or thick paper towels. Excess water leads to steam, which makes them soggy.

2. **Hot Oil and Pan:** Always ensure your frying pan is properly preheated and the oil is shimmering hot before adding the potatoes. This creates an immediate sear, preventing the potatoes from absorbing too much oil and getting greasy/soggy.

3. **Don’t Touch (Initially):** Once the potatoes are in the pan, resist the urge to move or stir them for the first 5-8 minutes. This allows a golden-brown crust to form on the bottom. Overcrowding the pan also leads to sogginess, so cook in batches if needed.

• ▢ 3 large Yukon Gold potatoes
• ▢ ½ tablespoon salt (plus more for seasoning after cooking)
• ▢ 1 teaspoon black pepper
• ▢ ½ tablespoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ Pinch cayenne pepper (optional)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons bacon grease (or unsalted butter)

• Begin by washing and peeling the Yukon Gold potatoes. Using the largest grating holes on your box grater, grate the potatoes into shreds. Immediately transfer the grated potatoes to a colander and rinse them thoroughly under cold running water for 2-3 minutes, until the water runs completely clear. This step is crucial for removing excess starch. Next, place the rinsed potatoes into a clean cheesecloth or sturdy kitchen towel. Twist and squeeze with considerable force to extract as much moisture as possible. The dryer the potatoes, the crispier your hash browns will be.
• Heat a large, heavy-bottomed pan (cast iron works best) over medium heat. Add 2 tablespoons of olive oil and let it heat until it shimmers. Take half of your thoroughly dried grated potatoes and spread them evenly across the hot pan in a thin, single layer. Avoid overcrowding the pan; you will cook in two batches. Season this first layer generously with half of the salt, black pepper, paprika, and garlic powder (and cayenne, if using). Now, here’s the trick: **do not touch or move the potatoes** for 5-8 minutes. This allows a golden, crispy crust to form on the bottom. Look for the edges of the potatoes to turn a deep golden brown and become visibly crisp.
• Once the first side is perfectly golden, carefully use a large, sturdy spatula to flip the entire layer of hash browns over. Immediately add 2 tablespoons of bacon grease (or unsalted butter) to the pan, ensuring it melts and seeps under the hash browns to coat the uncooked side. Continue to cook for another 5 minutes without mixing or moving, allowing the second side to crisp up beautifully.
• Remove the first batch of crispy hash browns from the pan and place them on a plate. If desired, sprinkle with a little extra salt to taste. Repeat the entire frying process (Steps 2 and 3) with the remaining potatoes and seasonings for your second batch. Serve immediately and enjoy the incredible crunch!

1. It is essential to dry the grated potatoes with a cheesecloth or several layers of paper towels after rinsing. This is the **most crucial step** for achieving truly crispy hash browns. The more moisture you remove, the crispier and less soggy your final product will be.
2. Patience is key during frying. Once you lay the layer of potatoes on the pan, **do not touch them** or move them prematurely. This allows a solid, golden-brown crust to form. Wait until the edges clearly turn golden and firm before attempting to flip.
3. Adding the bacon drippings (or butter/ghee) after you flip the hash browns not only infuses them with delicious flavor but also ensures the second side gets just as wonderfully crispy as the first. This fresh fat helps conduct heat and achieve that perfect crunch.
4. Consider using a heavy-bottomed pan, like cast iron, for the best heat distribution and even crisping.
5. Always cook in batches to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature and steams the potatoes instead of frying them, resulting in a soggy texture.