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Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons butter, melted
- ¾ teaspoon kosher salt, plus more to taste
- 1 (8-ounce) russet potato
- 2 slices bacon, minced
- ½ teaspoon freshly ground black pepper, plus more to taste
Details
Servings 2
Preparation
Step 1
In a bowl, combine the oil, butter, and ¼ teaspoon of the salt and whisk to dissolve the salt. Heat a medium cast-iron, nonstick, or plain-old whatever-you-have skillet over medium-high heat until your hand can feel strong heat if you hold it near the skillet, 4 to 5 minutes (don’t add any of the butter mixture yet!). 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 ½ teaspoon 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 tablespoons 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 if you want, and eat while hot and crispy!
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