# South Chicago Packing 100% Pure Crispy Hash Browns Skillet > Crispy, golden hash browns fried in premium South Chicago Packing tallow for deeply browned edges and rich savory flavor. This simple stovetop skillet method yields crunchy outsides and tender centers — perfect for weekend breakfasts or elevating weekday mornings. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-crispy-hash-browns-skillet ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe There’s a simple satisfaction to a skillet of properly crispy hash browns: a wildly textured exterior that gives way to a tender, almost creamy interior. This version leans into that contrast by using starchy russet potatoes and South Chicago Packing 100% Pure tallow, whose high smoke point and beefy, savory backbone push the browning reaction farther than most neutral oils. Grating onion into the mix layers in a touch of sweetness and moisture that, when thoroughly wrung out, deepens flavor without sogginess. The small additions — kosher salt, black pepper, and smoked paprika — create a rounded savory profile that plays exceptionally well against the tallow’s richness. These hash browns are ideal when you want something more than “just potatoes”: breakfast sandwiches, a weekend brunch centerpiece, or a quick weeknight splurge that elevates eggs and sautéed greens. The method is deliberately hands-on — dry well, work in batches, and give the patties space to develop a deep golden crust — but it’s forgiving and fast once you get a rhythm. Finish with chopped chives and flaky salt for brightness and contrast; the result is crunchy, deeply browned edges and a tender, satisfying interior that stands up to strong accompaniments like fried eggs, tangy pickles, or a smoky sausage. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 2 - Difficulty: Easy - Category: Breakfast ## Ingredients ### Grate and dry the potatoes and onion - 2 large russet potatoes - 1 small yellow onion ### Heat the skillet and render the tallow - 3 tablespoons South Chicago Packing 100% Pure ### Season the shredded mix - 1 teaspoon kosher salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika ### Serve and garnish - 2 tablespoons fresh chives ## Ingredient Guide ### South Chicago Packing 100% Pure This is a brand label for rendered pork fat (lard), used traditionally in Mexican, Southern U.S., and European cooking for frying, sautéing, and baking. Lard has a rich, savory fat taste with a relatively high smoke point and can impart a subtle porky note to foods. You can find it at Latin markets, some supermarkets, or online; good substitutes are vegetable shortening or neutral oil if you want neutral cooking fat, or butter/clarified butter, duck fat, or beef tallow if you want a similar richness (note these will change the flavor profile). ## Instructions ### 1. Grate and dry the potatoes and onion Peel the russet potatoes and coarsely grate them into a large bowl. Grate the yellow onion into the same bowl. Using a clean dish towel or several layers of paper towel, squeeze and press the grated mixture firmly to remove as much moisture as possible — dry shreds equal crispier hash browns. ### 2. Heat the skillet and render the tallow Place a 10- to 12-inch cast-iron or heavy stainless skillet over medium-high heat and add South Chicago Packing 100% Pure. Let it melt and warm until shimmering and just starting to ripple — about 1 to 2 minutes. You want a hot, glossy fat so the shredded potatoes sizzle on contact. ### 3. Season the shredded mix Transfer the well-drained potato-onion mixture to a bowl and season evenly with kosher salt, black pepper, and smoked paprika. Toss to combine so the seasoning is distributed — this step flavors the whole batch and helps draw out any remaining moisture while it hits the hot fat. ### 4. Form and fry the hash browns Add mounds of the shredded mixture to the hot skillet and press each into compact patties about 3/4-inch thick (work in batches without crowding). Cook undisturbed over medium-high heat until the undersides are deeply golden and crisp, 6 to 8 minutes. Flip carefully and cook the second side another 4 to 6 minutes until crisp and cooked through. Transfer to a wire rack or paper towel-lined plate; repeat with remaining mixture, adding a bit more tallow if needed. ### 5. Serve and garnish Season the finished hash browns to taste and sprinkle with chopped fresh chives for brightness. Serve hot alongside eggs, ketchup, or your favorite breakfast proteins. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 477 kcal - Protein: 7.7 g - Carbohydrates: 67.4 g - Fat: 20.8 g - Saturated Fat: 10.1 g - Fiber: 5.6 g - Sugar: 3.7 g - Added Sugars: 0 g - Cholesterol: 22.1 mg - Sodium: 1006.3 mg - Potassium: 1540.5 mg - Calcium: 60.6 mg - Iron: 3.1 mg - Vitamin D: 0.2 mcg ## Tips ### Dry the Potatoes Thoroughly Squeeze the grated potato-onion mixture until it releases almost no water; any excess moisture will steam the shreds and prevent crisping. ### Prefer Cast-Iron Skillet Cast iron holds heat and encourages even browning; make sure the pan and tallow are fully hot so the shreds sizzle on contact. ### Create Two Heat Zones If edges are browning too fast, slide the pan off direct heat briefly or lower to medium so the centers finish without burning. ### Press, Don't Over-Mash Compact the patties firmly so they hold together, but avoid overworking the shreds — gentle pressure keeps the interior tender. ### Render Tallow First Allow the tallow to melt and shimmer before adding potatoes; properly rendered fat reduces splatter and produces better crust. ### Rest on a Wire Rack Drain cooked patties on a wire rack instead of paper towels to keep air circulating and preserve crispness. ## Variations and Substitutions ### Vegan/Vegetarian Swap Use refined avocado or sunflower oil in place of tallow for a neutral flavor and similarly high smoke point; finish with extra chives and a squeeze of lemon for brightness. ### Sweet Potato Hash Browns Substitute peeled sweet potatoes but add 1 teaspoon cornstarch to help bind and reduce moisture while frying at slightly lower heat to prevent burning. ### Cheesy Bacon Fold-In Stir in 1/2 cup grated sharp cheddar and a handful of cooked, crumbled bacon after the first flip so the cheese melts into the interior while the exterior crisps. ### Herbed & Lemon Bright Fold in chopped parsley and thyme, then zest a little lemon over finished patties to cut the tallow’s richness and add freshness. ## Notes Using South Chicago Packing 100% Pure tallow gives these hash browns a beefy, caramelized finish you won’t get with neutral oils. They’re great alongside eggs and coffee for a weekend brunch or for meal-prepping crunchy morning sides. ### Storage and Make-Ahead Leftover hash browns keep in an airtight container in the refrigerator for up to 3 days; avoid stacking directly as trapped steam softens them. Reheat in a 400°F oven on a wire rack or in an air fryer at 350°F for 6–8 minutes to restore crispness, or re-crisp briefly in a skillet over medium heat. You can also par-cook and freeze patties on a sheet pan, then transfer to a freezer bag for up to 2 months; reheat from frozen at 375°F for 12–15 minutes. ### Serving Suggestions Serve hot on a wire rack or warmed plate with sunny-side-up or basted eggs, a smear of Dijon or ketchup, and quick pickles or grilled tomatoes to cut the richness. For drinks, pair with strong coffee or an herbal Bloody Mary; if serving brunch, a crisp lager or saison complements the tallow’s savory notes. Sprinkle flaky sea salt and chopped chives just before serving for a bright, textured finish. ## Frequently Asked Questions ### Can I skip squeezing out the moisture? Not if you want crisp hash browns — excess water will steam the potatoes and keep them limp; if you can’t fully dry them, add a teaspoon of cornstarch to the shreds to help absorb moisture and aid browning. ### Why use South Chicago tallow instead of oil? Tallow has a high smoke point and imparts a rich, beefy depth that enhances Maillard browning; if you prefer a neutral profile, substitute refined avocado or sunflower oil. ### My hash browns stuck to the pan — what happened? Usually the fat wasn’t hot enough or the pan was overcrowded; cook in batches, ensure the fat shimmers before adding the shreds, and resist flipping until a deep crust forms. ### Can I make the grated mixture in advance? Yes — you can grate and thoroughly dry the potatoes and onion and store them refrigerated for up to 24 hours; press the mixture again before frying to remove any accumulated moisture. ### How do I keep the interior tender while getting a dark crust? Use starchy russets and press patties about 3/4-inch thick; cook over medium-high heat but manage the temperature so the exterior browns without burning, allowing sufficient time for heat to reach the center. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)