# What You Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped (optional)
→ Fats & Seasoning
03 - 3 tbsp unsalted butter
04 - 2 tbsp vegetable oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper
# Steps:
01 - Grate the peeled russet potatoes using a box grater or food processor attachment. Work quickly to prevent oxidation.
02 - Transfer the grated potatoes to a clean kitchen towel. Bundle tightly and squeeze forcefully to extract as much liquid as possible. This step is critical for achieving crispiness.
03 - Place the dried potatoes in a large mixing bowl. Add the chopped onion (if using), salt, and black pepper. Toss thoroughly to distribute seasonings evenly.
04 - In a large nonstick skillet, combine 1½ tbsp butter and 1 tbsp vegetable oil. Heat over medium-high heat until the butter foams slightly and the oil shimmers.
05 - Add half of the seasoned potato mixture to the hot skillet. Use a spatula to spread into a thin, even layer approximately ½ inch thick. Press gently to compact.
06 - Cook undisturbed for 5 to 7 minutes. The edges should begin to brown and lift away from the pan. Do not stir or flip prematurely.
07 - Carefully slide a spatula underneath and flip the hash brown cake. Add a small amount of additional butter or oil if the pan appears dry. Cook the second side for 5 to 7 minutes until golden brown and crisp.
08 - Transfer the cooked hash browns to a plate lined with paper towels to absorb excess oil. Repeat the cooking process with the remaining potato mixture, adding fresh butter and oil as needed.
09 - Serve immediately while hot and crispy. Optional garnish with finely chopped fresh chives or parsley.
