Add a pan to the stove with avocado oil and turn the heat on to medium.
Grate your potato and use a paper towel to remove all of the excess moisture that you can. This will help it get crispy!
Add in the garlic powder, onion powder, paprika, salt and pepper to the potatoes and mix until fully combined.
Separate the mixture into 3 or 4 equal parts, depending on how many you'd like.
Once the pan and oil are hot, add each part of the shredded potato mixture to the pan. Press down on the shredded potatoes to form a flat circle. You can use a spatula but I actually prefer to use my hands to make sure it's really packed together!
When the edges of the hash brown crisp are starting to brown and the hash brown crisp is firm when you move it, flip it and cook the other side until completely brown and also firm.
Be sure to keep an eye on these to ensure they don't burn as well as ensuring they are firm and crispy before removing.
Once fully crisped, place each one on a paper towel and absord the excess oil from both sides. Then, allow to cool to the touch.
When the crisps are cooled, add your toppings and enjoy each crunchy bite!
