Ingredients:

  • 3 lbs Russet Potatoes, peeled
  • 1 small Yellow Onion, finely minced
  • 4 Tbsp Unsalted Butter, divided
  • 2 Tbsp Olive Oil
  • 1 tsp Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter (for sauce)
  • 2 Tbsp All-Purpose Flour
  • 1 ½ cups Whole Milk (or Half-and-Half), warmed
  • 1 cup Sharp White Cheddar Cheese, freshly grated
  • 1 tsp Smoked Paprika
  • ¼ tsp Garlic Powder
  • 1 tsp Dijon Mustard
  • 2 Tbsp Fresh Chives, finely snipped

Instructions:

  1. Peel and coarsely grate the potatoes. Place grated potato in a clean towel or cheesecloth and wring out as much moisture as physically possible.
  2. Melt 1 Tbsp butter in a large, oven-safe skillet (10-inch or 12-inch cast iron preferred) over medium heat. Add the minced onion and sauté until softened and lightly browned. Remove onions and set aside.
  3. Add the remaining 3 Tbsp of butter and the olive oil to the skillet. Spread the dried potatoes evenly across the pan. Season liberally with salt and pepper. Press down firmly to compact the layer.
  4. Cook undisturbed over medium heat for 12–15 minutes until the bottom is deeply golden brown and crisp. Do not peek often.
  5. Sprinkle the pre-cooked onions evenly over the top of the hash browns. Carefully flip the hash brown patty and cook the second side for another 10–12 minutes until equally crisp.
  6. While the second side cooks, prepare the sauce: Melt 2 Tbsp butter in a small saucepan, whisk in flour to create a roux, and cook for 1 minute. Gradually whisk in the warm milk until thickened. Remove from heat.
  7. Whisk in the grated cheese, smoked paprika, garlic powder, and Dijon mustard until smooth. Season with salt and white pepper to taste.
  8. Pour the creamy sauce evenly over the crispy hash brown patty in the skillet. Scatter the chives over the top.
  9. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8–10 minutes, or until the sauce is bubbly and slightly browned on top.
  10. Let rest for 5 minutes before carefully slicing into wedges. Garnish with a final, light dusting of paprika before serving immediately.