Directions

1. Wash, scrub, and peel the potatoes. Begin by shredding the potatoes by using the largest holes of your box grater. Shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
2. Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes. (This method may seem strange, but it makes for the crispiest potatoes!)
3. Place a 10 - 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.