# What You'll Need:
→ Vegetables & Aromatics
01 - 4 medium russet potatoes, peeled
02 - 1 small onion, finely chopped
→ 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 Prepare:
01 - Grate the peeled russet potatoes using a box grater or food processor with the shredding attachment.
02 - Transfer grated potatoes to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is critical for achieving crispy hash browns.
03 - Combine the squeezed potatoes with chopped onion, salt, and black pepper in a large mixing bowl. Toss until evenly distributed.
04 - Add 1½ tbsp butter and 1 tbsp vegetable oil to a large nonstick skillet. Heat over medium-high setting until the butter foams slightly.
05 - Spread half the potato mixture into the hot skillet, creating a thin even layer. Press down gently with a spatula to compact.
06 - Cook undisturbed for 5-7 minutes until the bottom develops a deep golden brown crust.
07 - Carefully flip the hash brown patty. Add additional butter or oil if the pan appears dry. Cook the second side for 5-7 minutes until golden and crisp.
08 - Transfer cooked hash browns to a paper towel-lined plate. Repeat the cooking process with remaining potato mixture.
09 - Serve immediately while hot and crispy. Garnish with chopped fresh chives or parsley if desired.
