# 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
# Method:
01 - Grate the peeled russet potatoes using a box grater or food processor until finely shredded.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
03 - In a large bowl, combine the potatoes with onion (if using), salt, and black pepper. Toss until evenly coated.
04 - Heat 1½ tablespoons butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Add half the potato mixture to the skillet, spreading it into a thin, even layer. Press gently with a spatula to compact.
06 - Cook undisturbed for 5–7 minutes until the bottom is golden brown and crisp.
07 - Carefully flip the hash browns, adding additional butter or oil if needed, and cook for another 5–7 minutes until golden and crisp.
08 - Transfer to a paper towel-lined plate to drain. Repeat the cooking process with remaining potato mixture.
09 - Serve hot, optionally garnished with chopped chives or parsley.
