1-First Step: Peel and grate the potatoes using the large holes of a box grater. Transfer the grated potatoes to a bowl lined with cheesecloth or a similar clean cloth and wring out as much liquid as possible. Removing excess water is the most important step to prevent soggy hash browns.

2-Second Step: Sprinkle the grated potatoes with 1/2 teaspoon onion powder and stir to mix so the flavor is evenly distributed. If you prefer fresh onion flavor, plan to add 1/4 cup finely minced green onions or chives after flipping (see FAQs for guidance).

3-Third Step: Preheat a large non-stick or cast-iron skillet over medium heat until hot. Add 1 tablespoon of light olive oil or bacon grease and swirl to coat the pan, then add 1 tablespoon of butter and let it melt and begin to sizzle. When the fat is shimmering, the pan is ready.

4-Fourth Step: Spread the grated potatoes evenly in the skillet so the layer is about 1/3 inch thick. Press down gently with a spatula to compact slightly. This helps create a single, solid piece that crisps evenly. Cook undisturbed for 6 minutes or until the bottom is golden and crisp.

5-Fifth Step: Season the top of the hash browns with salt and freshly ground black pepper. To make flipping easier, cut the hash browns into halves or quarters with a pizza cutter. Flip each piece carefully using a large spatula so the cooked side faces up.

6-Sixth Step: Drizzle the remaining 1 tablespoon of oil or bacon fat around the edges of the skillet and dot the corners with the remaining 1 tablespoon of butter; the butter will melt underneath and help brown the second side. Cook another 6 minutes without stirring until the bottom is golden brown and crisp.

7-Final Step: Remove the hash browns from heat, garnish with 1 tablespoon chives if desired, and serve immediately while hot and crisp. These pair beautifully with eggs, smoked salmon, or a light salad. For serving ideas, try a bowl of warm Roasted Tomato Basil Soup for a cozy pairing or a simple green salad dressed with Balsamic Vinaigrette.