Crispy Parmesan Hash Browns

Peel 2 large Russet potatoes and grate them using the large holes of a box grater. Immediately place the shreds into a bowl of cold water to prevent browning and release starch.

Drain the potatoes and transfer them to the center of a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink, squeezing with significant force to extract as much liquid as possible. This is crucial for crispiness.

Transfer the dried potato shreds to a large mixing bowl. Add 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1 tsp Kosher salt, and 1/2 tsp black pepper. Toss with a fork until the potatoes are evenly coated.

In a large non-stick skillet or cast-iron pan, heat 1 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat until the butter foams but does not burn.

Add the potato mixture to the pan. You can make one large cake or individual patties. Press down firmly with a spatula to compact the hash browns. Reduce heat to medium.

Cook undisturbed for 6-8 minutes until the bottom is deep golden brown and crispy. If the pan looks dry, drop small cubes of the remaining 1 tbsp butter around the edges.

Carefully flip the hash browns. Add the remaining 1 tbsp olive oil to the edges of the pan to ensure the second side crisps up. Cook for another 5-7 minutes until golden brown.

Remove from heat and garnish with 1 tbsp chopped fresh chives before serving immediately.