Peel and grate the potatoes using a box grater. Place the grated potatoes in a large bowl of cold water and let them soak for 10 minutes. This removes excess starch and helps the hash browns get crispy.

Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel. The drier the potatoes, the crispier your hash browns will be!

In a mixing bowl, combine the grated potatoes, salt, pepper, flour, and beaten egg. Add grated onion if desired. Mix until evenly combined.

Heat 1 tablespoon of butter or oil in a large nonstick skillet over medium heat.

Scoop about ¼ cup of the potato mixture into the skillet and flatten it gently with a spatula to form a patty.

Cook the hash browns for 3–4 minutes on each side, or until golden brown and crispy.

Remove the hash browns and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining potato mixture, adding more butter or oil as needed.

Pat the chicken breasts dry with paper towels. This ensures they sear properly.

Rub the chicken with olive oil, then season both sides with salt, pepper, garlic powder, and paprika. Squeeze a little lemon juice over the chicken for added flavor and tenderness.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat up.

Place the chicken breasts in the skillet. Cook for 5–6 minutes on the first side, without moving them, to allow a golden crust to form.

Flip the chicken and cook for another 4–5 minutes, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This keeps the juices inside and ensures tender, juicy chicken.

Place 2–3 crispy hash brown patties on each plate.

Slice the chicken breasts and arrange them next to the hash browns.

Garnish with fresh parsley or a sprinkle of paprika for extra color.