# Ingredient List:
→ 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
# 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 to ensure crispiness.
03 - Combine grated potatoes with chopped onion, salt, and black pepper in a mixing bowl and toss evenly.
04 - Warm 1½ tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half of the potato mixture into the skillet, press into a thin, even layer, and cook undisturbed for 5 to 7 minutes until golden and crisp underneath.
06 - Carefully turn the hash browns, add more butter or oil if needed, and cook for another 5 to 7 minutes until the second side is crisp and golden.
07 - Transfer cooked hash browns to a paper towel-lined plate and repeat the cooking process with the remaining potato mixture.
08 - Serve immediately, optionally garnished with chopped chives or parsley.
