By Carey Jones
Updated October 23, 2015
© élan

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.

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