Crispy Hash Browns

Peel and grate the potatoes and transfer them to a bowl lined with cheesecloth.

Use the cheesecloth to wring out as much liquid from the potatoes as possible, or squeeze out water with fistfuls and pat dry with paper towels.

Sprinkle the potatoes with onion powder and stir to combine.

Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat.

Once hot, add 1 tablespoon of oil or bacon fat and swirl in 1 tablespoon of butter.

Add the potatoes and spread in a single layer about 1/3 inch thick.

Let the potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped.

Sprinkle the top with salt and pepper to taste.

Flip the hash browns. Sprinkle again with salt and pepper on the second side.

If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.

Drizzle 1 tablespoon of 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.