Crispy Hash Browns

Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can.

Sprinkle potatoes with onion powder and stir to combine.

Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot, add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.

Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes or until the bottom is browned and crisped.

Sprinkle the top with salt and pepper to taste.

Flip the hash browns and sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, cut in half or quarters then flip individual pieces.

Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side.

Remove from heat and serve garnished with chives.