Ingredients
- 4 tbsp.Duck Fat,Defrosted
- 2 Large Russet Potatoes
- ½ Cup Diced Onion
- 2 Cloves Garlic,Minced
- ½ tsp Salt
- ½ cup Shredded Cheddar Cheese
- Chives,Chopped for Garnish
Direction
- Peel and shred potatoes on the large side of a box grater.
- Place potatoes in a stack of paper towels or a cheesecloth and wring out extra moisture.
- Place shredded potatoes in a bowl and cover with a damp paper towel. Microwave for 2 minutes.
- Melt duck fat in large pan on medium heat. Add shredded potatoes and diced onion. Stir for 5 minutes.
- Mix in garlic and salt. Smooth mixture into a flat layer and cook for 5 minutes. Do not stir.
- Flip hashbrowns, making sure to scrape up any bits on pan. Add cheese on top and cook for 3 to 5 more minutes until crispy brown.
- Serve hashbrowns with chives on top.