1-Let me walk you through how I make these crispy hash browns, step by step, so you can get it right on your first try. First, peel and grate the potatoes using the large holes of a box grater, then place them in a bowl lined with cheesecloth and squeeze out as much liquid as possible this trick is a must for that crispy texture I adore. Next, sprinkle the potatoes with onion powder and stir to combine, adding a subtle flavor boost that takes things up a notch.

2-Heat a large non-stick or cast iron skillet over medium heat, and once it’s hot, add 1 tablespoon oil or bacon grease along with 1 tablespoon butter. Spread the potatoes evenly in the skillet to about 1/3 inch thickness, then cook undisturbed for 6 minutes until the bottom turns golden brown and crisp. Season the top with salt and pepper, cut the hash browns into halves or quarters for easier flipping, and flip them over before adding the remaining oil and butter around the edges.

3-Cook for another 6 minutes until both sides are golden and crisp, then remove from heat and garnish with chives if you’d like. This method, which takes just 25 minutes total with 13 minutes prep and 12 minutes cooking, ensures your crispy hash browns come out perfectly every time. For more ideas on breakfast sides, check out our delicious breakfast potato variations that pair wonderfully with this.