# 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 - Grate the peeled russet potatoes using a box grater or food processor.
02 - Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
03 - In a large mixing bowl, combine grated potatoes with finely chopped onion (if using), salt, and freshly ground black pepper; toss well.
04 - Heat 1½ tablespoons of butter and 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half of the potato mixture to the skillet, spreading into a thin, even layer; press gently with a spatula and cook undisturbed for 5 to 7 minutes until golden brown and crisp on the bottom.
06 - Carefully flip the hash browns, adding additional butter or oil if necessary, and cook the other side for another 5 to 7 minutes until golden and crisp.
07 - Transfer cooked hash browns to a paper towel-lined plate to drain excess fat; repeat cooking process with remaining potato mixture.
08 - Serve the hash browns hot, optionally garnished with chopped chives or parsley.
