Homemade Hash Browns

Add potatoes (unpeeled) to a large pot of water. Bring to a boil and cook for 10 minutes. Plunge the potatoes into cold ice water to stop the cooking process. Let potatoes fully cool, dry and peel.

Shred potatoes with a box grater or a food processor with a shredding attachment. Soak shredded potatoes in cold water for 30 minutes. Stir several times to release the starch. Drain water. Soak again in cold water for 30 minutes, stirring several times to release the starch. Drain potatoes in a colander.

Scoop drained potatoes into a clean towel or cheesecloth and squeeze out as much excess water as possible.

Add 2 tablespoons of bacon fat or canola oil to a nonstick or well seasoned skillet over medium high heat. Swirl fat to coat the pan. Add shredded potatoes in an even layer and season with salt, fresh ground black, onion powder, garlic powder, paprika and ground cayenne pepper. Press potatoes down in the pan and cook until golden brown, 10–15 minutes. Cut into sections. Flip, add remanining bacon fat, and brown the other side. Serve promptly.