# 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
# How to Make It:
01 - Use a box grater or food processor to shred the russet potatoes finely.
02 - Place the shredded potatoes into a clean kitchen towel and squeeze out as much liquid as possible to enhance crispiness.
03 - In a mixing bowl, combine the grated potatoes with 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 evenly into a thin layer. Press gently with a spatula and cook undisturbed for 5 to 7 minutes until the bottom forms a golden-brown crust.
06 - Carefully flip the hash browns, adding additional butter or oil if necessary, and cook the other side for 5 to 7 minutes until crisp and golden.
07 - Transfer cooked hash browns to a paper towel-lined plate to remove excess oil. Repeat the cooking process with the remaining potato mixture.
08 - Serve hot, optionally garnished with chopped chives or parsley.
