Ingredients:

  • 4 medium russet potatoes (about 2 pounds or 900 grams)
  • 1 medium onion, finely chopped (optional)
  • ½ teaspoon kosher salt (3 g)
  • ¼ teaspoon black pepper (1 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 3 tablespoons vegetable oil (45 ml) or clarified butter
  • Fresh herbs (such as chives or parsley) for garnishing
  • Additional salt, to taste

Instructions:

  1. Peel the potatoes and grate them using a box grater or food processor.
  2. Place grated potatoes in a bowl of cold water to remove excess starch for about 5 minutes. Drain and wrap in a clean towel to squeeze out moisture.
  3. In a large bowl, mix the drained potatoes with the onion (if using), salt, pepper, and flour until well combined.
  4. Preheat the skillet over medium heat and add vegetable oil or clarified butter.
  5. Add the potato mixture into the skillet, pressing down to form an even layer. Cook for about 5-7 minutes or until golden brown.
  6. Carefully flip the hash browns using a spatula and cook for an additional 5-7 minutes until the other side is also golden and crispy.
  7. Garnish with fresh herbs and additional salt if desired. Serve hot.