Instructions

1. Peel the russet potatoes and grate them using a box grater or a food processor. Rinse the grated potatoes under cold water to remove excess starch, then use a clean kitchen towel to squeeze out as much moisture as possible. This step is crucial for achieving crispy hashbrowns.
2. In a large non-stick skillet, heat 2 tablespoons of unsalted butter over medium-high heat until melted and bubbly.
3. If using, add the finely chopped onion to the skillet and sauté for 2-3 minutes until translucent.
4. Add the grated potatoes to the skillet, spreading them out evenly. Press them down gently with a spatula to form a compact layer.
5. Cook for 7-8 minutes, or until the bottom is golden brown and crispy. Avoid stirring during this time to allow a crust to form.
6. Carefully flip the hashbrowns over using a large spatula (you may need to cut them into sections for easier flipping) and add the remaining 2 tablespoons of butter around the edges.
7. Cook for another 7-8 minutes, or until the other side is golden brown and crispy.
8. Season with salt, black pepper, and garlic powder (if using) to taste. Serve hot, and enjoy your crispy hashbrowns alongside eggs, bacon, or any of your favorite breakfast items.