Crispy Hash Browns

Peel the russet potatoes and grate them using a box grater or food processor.

Place the grated potatoes in a bowl of cold water and rinse thoroughly to remove surface starch.

Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from the grated potatoes.

If using onion, finely chop it and mix it with the grated potatoes.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Spread the grated potatoes (and onion, if using) evenly in the skillet. Press down gently with a spatula to form a compact layer.

Sprinkle salt, pepper, and any additional spices over the top.

Let the potatoes cook undisturbed for about 5–7 minutes or until the bottom is golden brown.

Carefully flip the hash browns using a spatula and cook for an additional 5–7 minutes on the other side until golden and crispy.

Once cooked, transfer the hash browns to a plate lined with paper towels to absorb excess oil. Serve immediately.