Chop cooled potatoes into large cubes.

Heat ghee in a cast iron skillet over medium-high heat. Once hot, add 3/4 of the yellow onion and all of the dried pepper. When onions begin to become translucent, add the garlic and potatoes. Stir until well-coated in ghee and seasoning. Add salt and pepper. Let the mixture cook undisturbed for 5 minutes. When the hash browns start to brown, stir in the remaining onions and lower the temperature if you are burning rather than browning. When hash browns are lightly browned stir in the green onion.

The total cooking time should be right at 20 minutes, and the potatoes should be sweet, brown, and very tender. For extra deliciousness, add grated cheddar cheese or sour cream.