© élan
Carey Jones
June 22, 2017

Where: élan, NYC

What: Hash browns are pretty irresistible on their own, but adding duck fat? That gives them a whole new dimension. Chef David Waltuck fries up these gorgeous potato cakes in duck fat, tops 'em with a fried duck egg, and smothers it all in a duck fat béarnaise—maybe the most sophisticated take on the humble brunch potato we've ever seen.

Wash it down with: The refreshing, brunch-friendly Ruby Red, with gin, Aperol, and grapefruit.

Related: This Duck Confit Cinnamon Roll Is the Most Decadent Way to Kill Your Hangover 
The Most Ridiculous Duck Sandwich We've Ever Seen 
Amazing Life Hacks That Require Only a Carton of Eggs

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