Bring a pot of water to a boil and set up a steamer basket or colander on top. Place the potatoes in the basket, cover with a lid, and steam for about 8 minutes until they are partially cooked. Let the potatoes cool enough to handle, then cut them in half lengthwise.

Use a food processor with the shredding disc attachment or a box grater to transform the partially cooked potatoes into hash browns. Season with salt, pepper, and onion powder (if using) and use a spoon to toss together.

In a large, heavy bottom skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium to medium-high heat. Once the skillet is hot, spread the shredded potatoes evenly across it, allowing them to cook undisturbed for about 8 minutes until one side becomes golden and crispy. If the potatoes are cooking too quickly, reduce the heat.

Drizzle the remaining oil and place the remaining butter over the hash browns and, using a large spatula, carefully flip them to cook the other side. Optionally, use the spatula to divide the hash browns into 4 sections for easier flipping. Cook for an additional 7-8 minutes until the other side achieves a similar golden-brown crispiness.