Ingredients:

  • 1.5 lbs / 680g Russet Potatoes, peeled and scrubbed
  • 1 medium Yellow Onion, finely diced (about ½ cup / 75g)
  • 2 tbsp / 30ml Vegetable Oil (or other high-heat cooking oil)
  • 2 tbsp / 30g Unsalted Butter
  • ½ tsp / 2.5ml Garlic Powder
  • ½ tsp / 2.5ml Onion Powder
  • Salt and freshly ground Black Pepper to taste
  • Optional: 1 tbsp / 15ml finely chopped fresh Parsley, for garnish

Instructions:

  1. Grate the peeled potatoes using the coarse side of a box grater.
  2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial for crispy hash browns.
  3. In a large bowl, combine the squeezed potatoes, diced onion, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Heat the vegetable oil and butter in a large non-stick skillet or cast iron pan over medium-high heat. Ensure the pan is hot before adding the potatoes.
  5. Form the potato mixture into patties (about ½ inch thick) or spread the mixture evenly across the pan, pressing down slightly.
  6. Cook for 7-10 minutes per side, or until golden brown and crispy, flipping carefully. Avoid overcrowding the pan; cook in batches if necessary.
  7. Transfer the cooked hash browns to a paper towel-lined plate to drain any excess oil.
  8. Garnish with fresh parsley (optional) and serve immediately.