Ingredients

1 1/4 lb russet potatoes, 2 medium-large
1/2 tsp onion powder
2 Tbsp light olive oil or bacon grease, divided
2 Tbsp butter, divided
fine sea salt, added to taste
freshly ground black pepper, added to taste
1 Tbsp chives, optional to garnish

Instructions

Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.

Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.

Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).

Sprinkle the top with salt and pepper to taste.

Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.

Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.

Recipe Notes
How much potatoes to use:

12-inch skillet = 1.5 lbs potatoes
10-inch skillet = 1.25 lb potatoes

Griddle = use enough potatoes to keep the potatoes about 1/3 thickness

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