# What You'll Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped (optional)
→ Fats & Seasoning
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
# How-To Steps:
01 - Grate the peeled russet potatoes using a box grater or food processor fitted with a shredding disc.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Removing moisture is essential for achieving crispy hash browns.
03 - In a large bowl, combine the squeezed potatoes with chopped onion (if using), salt, and black pepper. Toss until evenly distributed.
04 - Heat 1½ tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until the butter melts and begins to foam.
05 - Add half the potato mixture to the skillet, spreading it into a thin, even layer. Press down gently with a spatula to compact.
06 - Cook undisturbed for 5 to 7 minutes until the bottom develops a deep golden brown crust and becomes crispy.
07 - Carefully flip the hash brown patty. Add a small amount of butter or oil if the pan appears dry. Cook for another 5 to 7 minutes until golden and crisp.
08 - Transfer the cooked hash browns to a plate lined with paper towels to drain excess oil. Repeat the cooking process with the remaining potato mixture.
09 - Serve immediately while hot and crispy. Garnish with chopped fresh chives or parsley if desired.
