Peel and grate the potatoes. Rinse under cold water and squeeze out excess moisture.
In a large skillet, melt butter over medium heat.
Add the grated potatoes in a thin layer, sprinkle with salt, pepper, and onion if using.
Cook until the bottom is golden brown and crispy, about 5-7 minutes.
Flip the hash browns and cook the other side for another 5 minutes or until crispy.
Serve hot.
Notes
Grate potatoes coarsely for better texture.
• Squeeze out as much water as possible from the grated potatoes for crispier hash browns.
• Use a non-stick pan for easier flipping.
• Keep the heat medium to prevent burning.
• Season well for enhanced flavor.