A popular fried potato dish, Hash Brown Potatoes is particularly good served with chops or other grilled meats. Left-over cooked potatoes are ideal for this dish.
1 ½ lb. old potatoes, peeled and halved
1½ teaspoons salt
1 tablespoon butter
1 tablespoons bacon dripping or vegetable oil
½ teaspoon black pepper
In a medium-sized saucepan, bring 1 pint of water to the boil over moderate heat. Add the potatoes and 1 teaspoon of the salt and cook for 20 minutes or until the potatoes are tender but still whole. Drain the potatoes in a colander and return them to the pan. Return the pan to low heat to dry the potatoes, but do not let them burn. Remove the pan from the heat. With a fork or potato masher, roughly mash the potatoes.
In a large frying-pan, melt the butter with the dripping or oil over moderate heat. When the foam subsides, add the potatoes, pepper and the remaining salt. Cook, shaking the pan occasionally to prevent the potatoes from sticking, for 20 minutes or until the underside of the potatoes is golden and crisp.
Remove the pan from the heat. Place a warmed serving dish, inverted, over the frying-pan and reverse the two. The potatoes should fall out on to the dish easily. Serve immediately.