# What You'll 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
# Cooking Steps:
01 - Grate the peeled russet potatoes using a box grater or food processor until finely shredded.
02 - Transfer the grated potatoes to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy hash browns.
03 - Combine the dried potatoes with finely chopped onion (if using), salt, and black pepper in a large bowl. Toss until evenly distributed.
04 - Heat 1½ tbsp butter and 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until the butter foams slightly.
05 - Add half of the seasoned potato mixture to the skillet, spreading it into a thin, even layer. Press down gently with a spatula to create a compact cake.
06 - Cook undisturbed for 5–7 minutes until the bottom develops a deep golden-brown color and crispy texture.
07 - Carefully flip the hash brown cake using a large spatula. Add additional butter or oil if the pan appears dry. Cook the second side for 5–7 minutes until equally 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.
