# What You'll Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped (optional)
→ Fats & Seasoning
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Using a box grater or food processor, shred the peeled russet potatoes into uniform strands.
02 - Place the grated potatoes in a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy texture.
03 - Transfer the dried potatoes to a large 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 tablespoons butter and 1 tablespoon vegetable oil. Heat over medium-high heat until the butter foams and the oil shimmers.
05 - Add half of the seasoned potato mixture to the hot skillet. Spread into a thin, even layer covering the pan bottom. Press down gently with a spatula to compact.
06 - Cook undisturbed for 5 to 7 minutes until the bottom develops a deep golden-brown crust and becomes crisp.
07 - Carefully flip the hash brown patty. Add a small amount of additional butter or oil if the pan appears dry. Cook the second side for 5 to 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, 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 eggs, bacon, or smoked salmon.
