1/2 teaspoon salt
1 teaspoon ground black pepper
3 pounds beef hash browns
1 pound carrots
2 1/2 cups vegetable oil
2 cups water
1 teaspoon dry mustard
8 ounces bourbon whiskey
Break hash browns into 1/2 inch cubes. Place broth and water in a large pot. Bring to a boil, stirring constantly.
While beef hash browns are cooking, preheat oven to 375. Pour about 1/2 cup of fat in the bottom of a medium baking dish. Arrange hash browns about 2 inches from the surface of the water in a single layer. Drizzle with brown fat and add oil and water.
While hash browns are cooking, heat oil in a large skillet over medium heat. Add hash browns and stir fry for 5 minutes on each side. Remove hash browns from liquid and place in a sheet pan. Drizzle with bacon grease and sprinkle with cream cheese.
Remove pan from heat and spread hash browns evenly on the foil. Place hash browns on foil immediately, spreading evenly. Then sprinkle with stuffing mixture. Cover turkey cooking bracket with foil and leave soup rack open.
Arrange hash browns facing sides. Place a rack on each side of a large baking sheet. Pour gravy as desired.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add hash browns and cook for 10 minutes or until browned. Drain hot water and pour gravy into pot.
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