Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 2 tablespoons (30ml) vegetable oil
  • 1 small yellow onion, finely diced (about ½ cup/75g)
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) unsalted butter (optional)
  • 2 tablespoon (30ml) fresh parsley, chopped (optional)

Instructions:

  1. Shred the potatoes using a box grater or food processor. Place shredded potatoes in a large bowl, cover with cold water, swish around to release starch, and drain well. Optional: Wrap potatoes in a kitchen towel and squeeze out excess moisture.
  2. Heat oil in a large skillet over medium heat. Add diced onion and sauté until softened and translucent, about 5 minutes.
  3. Add the shredded potatoes to the skillet with the sautéed onions. Spread the potatoes into an even layer and season with salt and pepper.
  4. Cook potatoes without disturbing them for 5-7 minutes, or until golden brown on the bottom. Flip the hash browns carefully. If using butter, add it to the skillet. Cook for another 5-7 minutes, or until golden brown on the second side and potatoes are cooked through. Optional: Sprinkle the parsley.
  5. Remove hash browns from the skillet and place on a plate lined with paper towels to drain excess oil.