HASH BROWN POTATOES (Good morning, or not)

Ingredients
2 large russet potatoes, peeled and shredded
1/4 cup onion, finely chopped (optional)
2 tbsp olive oil or butter
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or chives

Instructions
Prepare the Potatoes: Place the shredded potatoes in a bowl of cold water and let them soak for about 5 minutes. This helps remove excess starch, making them crispier. Drain and pat dry with paper towels, squeezing out as much water as possible.

Preheat the Pan: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.

Cook the Hash Browns: Add the shredded potatoes and chopped onion (if using) to the pan, spreading them out in an even layer.
Season with salt and pepper. Press down lightly with a spatula and cook for 5-7 minutes without stirring, allowing the bottom to become golden brown.

Flip and Crisp: Once the bottom is browned and crispy, flip the potatoes over in sections. Add the remaining oil or butter if needed, and cook for another 5-7 minutes until the other side is golden and crispy.

Serve: Transfer the hash browns to a serving plate and garnish with fresh parsley or chives if desired. Serve hot.

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