Ingredients:

  • 1 lb (450g) Russet potatoes, peeled (about 2 medium-large)
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons vegetable oil (or canola oil)
  • 2 tablespoons unsalted butter

Instructions:

  1. Coarsely grate the peeled potatoes using a box grater or food processor.
  2. Place the grated potatoes in the large bowl and cover with cold water. Agitate them with your hands. Drain the water. Repeat this process until the water runs clear.
  3. Transfer the drained potatoes to a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
  4. In a bowl, gently toss the drained and dried potatoes with salt and pepper.
  5. Heat the vegetable oil and butter in a large non-stick frying pan or cast-iron skillet over medium-high heat until the butter is melted and the oil is shimmering.
  6. Add the grated potatoes to the hot pan in a thin, even layer. Don't overcrowd the pan; cook in batches if necessary.
  7. Using a spatula, gently press down on the potatoes to form a compact patty. Cook for 8-10 minutes on one side, or until golden brown and crispy.
  8. Carefully flip the hash browns using a spatula. Cook for another 5-8 minutes on the other side, or until golden brown and crispy.
  9. Remove the hash browns from the pan and serve immediately. Season with additional salt and pepper to taste.