# What You’ll Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
→ Fats & Seasoning
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
# Directions:
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 firmly to extract as much liquid as possible. This step is crucial for achieving maximum crispiness.
03 - Transfer the dried potatoes to a large bowl. Add the finely chopped onion (if using), salt, and black pepper. Toss thoroughly to distribute evenly.
04 - In a large nonstick skillet, combine 1½ tablespoons butter and 1 tablespoon vegetable oil. Heat over medium-high heat until the butter melts and begins to shimmer.
05 - Add half of the potato mixture to the hot skillet. Spread into a thin, even layer covering the pan surface. Press down gently with a spatula to compact.
06 - Let the hash browns cook undisturbed for 5–7 minutes until the bottom develops a deep golden brown crust and becomes crisp.
07 - Carefully flip the hash browns using a large spatula. Add a small amount of additional butter or oil if the pan appears dry. Cook the second side for 5–7 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 the hash browns immediately while hot and crispy. Garnish with chopped fresh chives or parsley if desired.
