Peel the Russet potatoes and finely grate them using the small holes of a box grater. Place the grated potatoes into a bowl of cold water and let them soak for approximately 10 minutes. This helps to remove excess starch, promoting a crispier texture.

After soaking, drain the potatoes using a fine-mesh colander. Rinse under cold water until the water runs clear. Transfer the grated potatoes onto a clean kitchen towel. Wrap the towel around the potatoes and twist firmly to squeeze out as much moisture as possible. This step is crucial for achieving a crispy exterior.

Place the drained potatoes into a large mixing bowl. Add the all-purpose flour, chopped chives, and salt. Stir well until all ingredients are evenly combined and the mixture starts to bind together. The mixture should be slightly sticky but manageable. If it appears too dry, add a teaspoon of water. If it is too wet, incorporate a small amount of additional flour.

Divide the potato mixture into five equal portions and form each into a ball. Flatten each ball into a patty approximately ¼ to ½ inch thick. This ensures even cooking and the ideal balance between a crispy exterior and soft interior.

Heat a large non-stick skillet over medium heat. Add a small amount of neutral oil to the pan, enough to lightly coat the surface.

Place the hash brown patties into the skillet and gently press them down using a spatula. Cook for approximately 5 minutes on the first side, or until golden brown and crispy. Flip carefully and cook for an additional 4-5 minutes on the second side.

Once cooked, transfer the hash browns to a paper towel-lined plate to remove any excess oil. Serve immediately while hot and crispy. Pair with your favorite dipping sauces such as ketchup, sriracha mayo, or cashew cream.