Step 1

First start off by grating 3-4 large Yukon Gold Potatoes. Make sure you're using the biggest side on the box grater.

Step 2

When they're all grated, put them into a bowl, and rinse them until the water runs clean. After that, put them in a clean towel, and get all of the water out. Then transfer them into a bowl.

Step 3

Add a spoonful of duck fat or room temp butter to the bowl with the potatoes. Then add a tablespoon each of salt, pepper, garlic powder, and paprika. Then mix all of the spices in.

Step 4

Get a pan out and put it on the burner. Turn the heat to medium high. When it's up to temp add a generous amount of olive oil. Then add the potatoes and spread them out evenly with your hands or a rubber spatula.

Step 5

After 2-3 minutes, pour a very light amount of olive oil around the edge of the pan so the edges of the hash browns get extra crispy.

Step 6

Once the hash brown is crispy on the bottom, garb a large enough plate that fits over the top of the pan. Lay it over the top and put your hand on top of the plate. Then flip the hash brown over onto the plate and put a generous amount of olive oil in the pan then transfer the hash browns back into the pan.

Step 7

When the other side is crispy, flip it over again and crisp up the other side again. Repeat this process until the hash brown is extremely crispy.

Step 8

When it's very crispy, transfer it to a plate, and immediately salt the hash brown.

Step 9

You can garnish with chives, pesto, or anything you want.

Step 10

ENJOY!!!