# 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 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Grate the peeled 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 enhance crispiness.
03 - In a large bowl, toss the dried potatoes with finely chopped onion (if using), salt, and freshly ground black pepper.
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 to the skillet, spreading it 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 turn the hash browns over, adding additional butter or oil if needed, and cook for another 5 to 7 minutes until golden and crisp on the other side.
07 - Transfer cooked hash browns to a paper towel–lined plate to drain excess fat. Repeat cooking process with remaining potato mixture.
08 - Serve hot, optionally garnished with chopped chives or parsley.
