# 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 Steps:
01 - Grate the potatoes using a box grater or food processor.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps ensure crispiness.
03 - In a large bowl, toss the potatoes with onion (if using), salt, and pepper.
04 - Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat.
05 - Add half the potato mixture to the skillet, spreading it into a thin, even layer. Press gently with a spatula.
06 - Cook undisturbed for 5–7 minutes, until the bottom is golden brown and crisp.
07 - Carefully flip the hash browns, adding a little more butter or oil if needed, and cook the other side for another 5–7 minutes.
08 - Remove to a paper towel-lined plate. Repeat with remaining potatoes.
09 - Serve hot, optionally garnished with chopped chives or parsley.
