Prep the Potatoes: Peel the potatoes and grate them using the large holes of a box grater. Immediately place the grated potato into a large bowl of cold water. Swirl them around with your hands; you’ll see the water turn cloudy. This is the excess starch washing away.

Rinse and Drain: Drain the potatoes through a colander and rinse them under cold running water for another minute until the water runs mostly clear.

The Squeeze (The Crucial Step): Tip the rinsed potato shreds onto the middle of a clean tea towel or a few layers of muslin. Gather the corners to form a bundle and, over the sink, twist and squeeze as hard as you can to wring out every last drop of water. The potato shreds should feel significantly drier and look quite fluffy.

Season the Potatoes: Transfer the dry potato shreds to a clean, dry bowl. Sprinkle over the salt, black pepper, and onion powder (if using). Use your hands or a fork to toss everything together so the seasoning is evenly distributed.

Heat the Pan: Place a large, non-stick frying pan over a medium-high heat. Add the vegetable oil and the butter. Wait until the butter has melted and is foaming gently – this indicates the pan is at the right temperature.

Form and Fry: Take a handful of the potato mixture (about a quarter of the total) and form it into a loose patty, about 1.5cm thick. Don’t compact it too tightly. Carefully place it into the hot pan. Repeat with the remaining mixture, leaving some space between each hash brown. I find that pressing them down gently with a spatula for the first 30 seconds helps form a solid base.

Cook to Golden Perfection: Fry the hash browns for 6-8 minutes on the first side without moving them. Let them form a deep, golden-brown crust. You can peek by lifting a corner with a spatula. Once they are beautifully browned, carefully flip them over.

Finish Cooking: Cook for another 5-7 minutes on the second side, until it’s just as golden and crisp as the first. The hash brown should be cooked through and tender in the middle.

Drain and Serve: Remove the finished hash browns from the pan and place them on a wire rack to drain any excess oil. Placing them on paper towels can make the underside steam and lose its crispness. Sprinkle with a tiny bit more sea salt and serve immediately while piping hot.