# What You 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 - 1/2 teaspoon freshly ground black pepper
# How To Make It:
01 - Grate the peeled 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 enhance crispiness.
03 - In a large bowl, combine the dried potatoes with chopped onion if using, salt, and black pepper; toss until evenly coated.
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, spreading it into a thin, even layer; press gently with a spatula.
06 - Cook undisturbed for 5 to 7 minutes until the bottom turns golden brown and crisp.
07 - Carefully turn the hash browns over, adding additional butter or oil if needed, and cook for another 5 to 7 minutes until golden and crisp.
08 - Transfer to a paper towel-lined plate to remove excess oil and repeat the process with the remaining potato mixture.
09 - Serve immediately, optionally garnished with chopped chives or parsley.
