Categories: Breakfast
Ingredients
- 2 tbsp. vegetable oil
- 2 tbsp. butter, melted
- 3/4 tsp kosher salt, plus more to taste
- 1 potato (8-oz.)
- 2 slices bacon, minced
- 1/2 tsp black pepper, plus more to taste
Directions
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In a bowl, combine the oil, butter and 1/4 tsp of the salt and whisk to dissolve the salt.
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Heat a medium cast-iron skillet over medium-high heat until your hand can feel strong heat if you hold it near the skillet, 4 to 5 minutes.
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Peel and grate the potato on the large holes of a box grater into a bowl. Toss it with the bacon, pepper, and the remaining 1/2 tsp salt. Dump the potato mixture into the skillet and spread it out into an 8-inch round, but don’t pack it down too hard. Drizzle 3 tbsp. of the butter mixture evenly over the potatoes and cook, trying really hard not to move the potatoes, until the underside is golden and crispy, 4 to 5 minutes. Using a big spatula, try to flip the potatoes in one move, but forgive yourself immediately if you don’t. Drizzle the rest of the butter mixture over the potatoes and cook until the underside is crisp, 4 to 5 minutes. Drain briefly on a paper towel, season with more salt and pepper and eat while hot and crispy.