vegetarian
gluten freePrep the potatoes
Give the Russet Potatoes a good scrub, peel them, and coarsely shred them on the coarse side of a box grater. Finely mince the Yellow Onion so it blends into the hash browns instead of leaving big chunks.
Rinse and dry
Put the shredded potatoes in a bowl of cold water and swish them around briefly to wash off extra starch. Drain them well, then squeeze them in a clean kitchen towel until the shreds feel as dry as you can get them.
Season the mix
Toss the dry potatoes with the minced onion, the Kosher Salt, and the Ground Black Pepper until everything is evenly seasoned and the shreds are lightly separated. Keep the mixture loose instead of packing it down.
Heat the skillet
Set a large skillet over medium heat and melt the Unsalted Butter with the Vegetable Oil until the butter foams and the fat looks glossy. Swirl the pan so the bottom is evenly coated.
Fry until crisp
Scoop the potato mixture into the skillet in 4 thin mounds, then press each mound down lightly with a spatula so it makes good contact with the pan. Cook undisturbed for 4 minutes, until the bottoms are deep golden and crisp, then flip carefully and cook for 3 minutes more until the other side is browned and the centers are tender. Repeat with any remaining mixture, adding a little more butter and oil if the pan looks dry.
Serve hot
Slide the hash browns onto plates and serve them hot while the edges are still crisp.
