The Best Crispy Hash Browns

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1. 1Step 1: Peel and grate the potatoes, then transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid as possible (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle with onion powder and stir to combine.
2. 2Step 2: Heat a large 10-inch cast-iron or nonstick skillet over medium heat. Once hot but not smoking, add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
3. 3Step 3: Add the potatoes and spread in a single layer about 1/3 inch thick. Let sauté undisturbed for 6 minutes over medium heat, until the bottom is browned and crisped. If it darkens too quickly, reduce the heat.
4. 4Step 4: Sprinkle the top with salt and pepper to taste.
5. 5Step 5: 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.
6. 6Step 6: Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes, until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.