Immediately transfer grated potatoes to a clean kitchen towel or several layers of paper towels. Gather the towel and squeeze vigorously over the sink to extract as much liquid as possible (at least 2–3 tablespoons of liquid). This step ensures crisp hashbrowns.

Prep onion

Grate or finely mince the yellow onion and add to the drained potatoes. The onion adds moisture and flavor — if onion releases liquid, squeeze the potato-onion mixture gently again to remove excess.

Mix & Season

Transfer the squeezed potato-onion mixture to a mixing bowl. Add the egg, flour, kosher salt, black pepper, garlic powder, and paprika (if using). Mix with a fork or spatula until the egg and flour are evenly incorporated and the mixture holds together when pressed. If too wet, add up to 1 more tablespoon of flour; if too dry, add a teaspoon of water or another small pinch of grated onion.

Cook

Heat pan

Place a nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and let it shimmer. For extra flavor, add the butter once the oil is hot and let it melt and foam.

Form patties

Using about 1/3 cup of the potato mixture per patty (or more/less for desired size), form loosely packed patties in your hand and gently flatten them to about 1/2-inch thick.

Fry first side

Carefully place patties in the hot skillet without overcrowding (work in batches if needed). Cook undisturbed for 4–5 minutes until the underside is deep golden brown and releases easily from the pan.

Flip and finish

Flip the patties and cook the second side for another 3–4 minutes, pressing gently with a spatula for good contact. If patties are browning too quickly, reduce heat to medium. Cook until both sides are crisp and the interior is set.

Keep warm

Transfer finished hashbrowns to a baking sheet lined with a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining batches.

Serve

Sprinkle chopped chives or parsley over the hot hashbrowns and finish with a pinch of coarse salt to taste. Serve immediately.