# What You'll Need:
→ Base Ingredients
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
→ Fats & Seasoning
03 - 3 tbsp unsalted butter
04 - 2 tbsp vegetable oil
05 - 1 tsp salt
06 - 0.5 tsp freshly ground black pepper
# How To Make It:
01 - Grate the peeled russet potatoes using a box grater or food processor with a shredding attachment.
02 - Transfer the grated potatoes to a clean kitchen towel and squeeze firmly to extract as much liquid as possible. This step is crucial for achieving crispy results.
03 - Combine the dried potatoes with finely chopped onion, salt, and black pepper in a large bowl. Toss until evenly distributed.
04 - Heat 1.5 tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until the butter melts and begins to foam.
05 - Add half of the potato mixture to the hot skillet, spreading into a thin, even layer. Press down gently with a spatula to compact.
06 - Cook undisturbed for 5 to 7 minutes until the bottom develops a deep golden-brown crust and becomes crisp.
07 - Carefully flip the hash browns using a large spatula. Add additional butter or oil if the pan appears dry. Cook the second side for another 5 to 7 minutes until golden and crispy.
08 - Transfer cooked hash browns to a plate lined with paper towels to absorb excess oil. Repeat the cooking process with the remaining potato mixture.
09 - Serve immediately while hot and crispy. Garnish with chopped fresh chives or parsley if desired.
