1-First, peel and grate the potatoes using the large holes of a box grater, then immediately transfer them to a bowl lined with cheesecloth. Wring out as much liquid as possible to help them crisp up perfectly, just like in the classic recipe. Next, sprinkle the potatoes with 1/2 teaspoon onion powder and stir to combine for even flavor distribution.

2-Heat a large non-stick or cast-iron skillet over medium heat, and once it’s hot, add 1 tablespoon of the light olive oil or bacon grease along with 1 tablespoon butter, swirling it around for even coverage. Add the prepared potatoes to the skillet in an even 1/3-inch thick layer, then cook undisturbed for about 6 minutes until the bottom turns golden brown and crisp.

3-Sprinkle the top with salt and freshly ground black pepper to taste before cutting the hash browns in half or quarters with a pizza cutter for easier flipping. Flip the pieces carefully, then drizzle the remaining 1 tablespoon oil or bacon grease around the edges and dot with the rest of the butter. Cook for another 6 minutes until both sides are golden and crisp, and finally, remove from heat and garnish with 1 tablespoon chives if you like. Serve immediately for the best texture, and remember this total time of 25 minutes makes it a quick win.