Classic Hash Browns

Grate the potatoes and onion using a food processor fitted with the grating blade or the large holes of a box grater. Transfer to a large bowl lined with a clean kitchen towel.

Gather the edges of the towel and squeeze out as much moisture as you can—this step is key to getting crispy hash browns.

In a medium bowl, toss the fully dried grated potatoes and onion with the salt and pepper.

In a medium nonstick or cast-iron skillet, heat 1 tablespoon each of the oil and butter over medium-high heat until hot and shimmering.

Add the potato and onion mixture in an even layer, then press down firmly with a wide spatula to flatten. Lower the heat to medium and cook, undisturbed, for 6 to 8 minutes, or until the bottom is golden brown and crisp. Peek underneath occasionally—if it’s not browning, bump up the heat a bit. (Don’t be tempted to flip it unless it’s golden brown.)

Carefully slide the hash browns out of the skillet and onto a large plate, browned side down. Place another plate on top, then flip the plates together to invert. The browned side will now be on top, ready to go back into the skillet.

Add the remaining oil and butter to the pan. Once melted, slide the hash browns back in. Cook for another 4 to 5 minutes, adjusting the heat as necessary, or until the bottom is golden brown and crisp.

Slide onto a plate or cutting board, cut into wedges, sprinkle with chives (if using), and serve right away.