# 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
# How to Make It:
01 - Using a box grater or food processor, grate the peeled russet potatoes into shreds.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure maximum crispiness.
03 - In a large bowl, combine the squeezed potatoes with onion (if using), salt, and black pepper. Toss until evenly distributed.
04 - In a large nonstick skillet over medium-high heat, combine 1½ tbsp butter and 1 tbsp vegetable oil until melted and 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 crispy.
07 - Carefully flip the hash browns, adding more butter or oil if needed. Cook the second side for 5-7 minutes until golden and crisp.
08 - Transfer to a paper towel-lined plate to drain excess oil. Repeat the cooking process with remaining potatoes.
09 - Serve hot, optionally garnished with chopped chives or parsley.
