1-Step 1: Prepare and Shred the Potatoes Start by peeling your russet potatoes using a vegetable peeler. Once peeled, grate them using the large holes of a box grater. If you have a food processor with a shredding attachment, that works beautifully too and saves time. Place your grated potatoes in a large bowl lined with cheesecloth. This step is crucial for achieving that signature crispiness because removing excess moisture is the secret to success. Gather the edges of the cheesecloth and squeeze firmly, extracting as much liquid as possible from the potatoes. You’ll be surprised at how much water comes out. Alternatively, you can use a clean tea towel or even press handfuls of grated potato between your palms. This process should take about 2-3 minutes of vigorous squeezing. For even better results, you can also use a potato ricer to press out extra moisture.

2-Step 2: Season the Potato Mixture Once your potatoes are well-drained, transfer them to a clean, dry bowl. Sprinkle with the onion powder and mix thoroughly to distribute the seasoning evenly throughout the shredded potatoes. The onion powder provides that classic savory flavor without adding any moisture that fresh onions would contribute. At this stage, you can also add any additional seasonings you enjoy, such as garlic powder or paprika.

3-Step 3: Preheat Your Pan Preheat a large nonstick or cast-iron skillet over medium heat. The choice of pan matters significantly for achieving crispy hashbrowns. A well-seasoned cast iron skillet is ideal because it distributes heat evenly and maintains a consistent temperature. Nonstick pans also work well, especially for beginners, as they reduce the risk of sticking. Add 1 tablespoon of your chosen cooking fat (olive oil or bacon grease) and 1 tablespoon of butter to the preheated pan. Swirl the pan gently to melt the butter and coat the bottom evenly. The combination of oil and butter gives you the best of both worlds: the higher smoke point of oil prevents burning, while butter adds rich flavor and promotes browning.

4-Step 4: Form and Cook the First Side Spread the seasoned potatoes evenly in the skillet, pressing them down gently with a spatula to form a layer about 1/3 inch thick. The thickness is important because too thin will burn, while too thick won’t cook through properly. Make sure the potatoes are in an even layer for consistent cooking. Now comes the most important part: do not stir or disturb the potatoes. Let them cook undisturbed for 6 minutes. This patience allows a beautiful golden crust to form on the bottom. You’ll hear gentle sizzling sounds, which indicate the potatoes are crisping up nicely. Resist the urge to peek or flip prematurely.

5-Step 5: Season and Flip After 6 minutes, check the bottom by lifting one edge with a spatula. It should be golden brown and crispy. Season the top generously with salt and freshly ground black pepper. If flipping the entire hashbrown as one piece seems intimidating or difficult, use a pizza cutter to cut it into halves or quarters first. This makes the flipping process much more manageable. Carefully flip each piece using a wide spatula. Take your time with this step to keep the crispy crust intact. Once flipped, season this side with salt and pepper as well.

6-Step 6: Finish Cooking to Golden Perfection Drizzle the remaining 1 tablespoon of oil or bacon grease around the edges of the pan and add small dots of the remaining butter across the top. This additional fat helps crisp up the second side and adds extra flavor. Continue cooking for another 6 minutes until the bottom is golden brown and crispy. The total cooking time of 12 minutes ensures both sides develop that satisfying crunch while the interior remains tender. You can check for doneness by lifting an edge to peek underneath. The hashbrowns should be a deep golden brown color with crispy edges.

7-Step 7: Serve and Enjoy Remove the crispy hashbrowns from the pan and transfer them to a serving plate. If desired, garnish with freshly chopped chives for a pop of color and mild onion flavor. Serve immediately while they’re at their crispiest. These hashbrowns pair wonderfully with your favorite breakfast bakes or a simple fried egg.