# What You Need:
→ Vegetables & Aromatics
01 - 4 medium russet potatoes, peeled
02 - 1 small onion, finely chopped
→ Fats & Seasoning
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
# How To Make It:
01 - Grate the peeled russet potatoes using a box grater or food processor fitted with a shredding disc. Work quickly to prevent oxidation.
02 - Transfer grated potatoes to a clean kitchen towel or cheesecloth. Bundle tightly and squeeze forcefully to extract as much liquid as possible. This step is critical for achieving crispy results.
03 - In a large mixing bowl, combine the dried potatoes with finely chopped onion (if using), salt, and black pepper. Toss thoroughly to distribute seasonings evenly.
04 - Place 1 1/2 tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet. Set over medium-high heat until butter foams and oil shimmers.
05 - Add half the potato mixture to the hot skillet. Spread into a thin, even layer approximately 1/2 inch thick. Press down gently with a spatula to compact.
06 - Cook without disturbance for 5 to 7 minutes until the bottom develops a deep golden-brown crust. Resist the urge to move or peek during this time.
07 - Carefully slide a large spatula underneath and flip the hash brown patty. Add additional butter or oil if the pan appears dry. Cook the second side for 5 to 7 minutes until equally crispy and golden.
08 - Transfer cooked hash browns to a plate lined with paper towels to drain excess fat. Repeat the cooking process with remaining potato mixture, adding fresh butter and oil as needed.
09 - Serve immediately while hot and crispy. Garnish with chopped fresh chives or parsley if desired. Pairs excellently with fried eggs, bacon, or smoked salmon.
