Start by scrubbing and peeling the Yukon Gold potatoes. Make sure to remove any blemishes. Once peeled, grate the potatoes using a box grater or a food processor. Believe me, this is where the magic happens. The finer you grate, the crispier the end product.

Place the grated potatoes in a bowl and rinse them under cold water. This helps remove excess starch, which can make hash browns gummy. After rinsing, drain them well and pat dry with a clean kitchen towel. Get the moisture out; it’s crucial for achieving that perfect crunch.

In a large bowl, combine the grated potatoes with garlic powder, sea salt, and fresh chopped rosemary. This combination brings out an amazing flavor in every bite. Add in the grated Parmesan cheese, and mix thoroughly. The cheese adds richness and a delightful cheesiness.

Heat a large skillet over medium heat and add the unsalted butter. Let it melt completely, making sure it coats the pan evenly. If you want an extra touch of richness, you can add a dash of olive oil to the melted butter.

Once the butter is bubbly, it's time to add the potato mixture. Spread it evenly across the skillet. Let it sit for about 4-5 minutes without stirring. This is key for that golden crust. After that, use a spatula to flip it over gently.

Continue to cook for another 4-5 minutes on the other side until it's golden brown and crispy. Adjust the heat if necessary to avoid burning. The aroma will fill your kitchen, and you’ll be tempted to dig right in.

Once cooked, remove the hash browns from the pan and let them rest for a minute. This will help them firm up a bit. Then, serve hot and enjoy with your favorite breakfast items!