Wash and scrub potatoes. Heat a large pot of water to boiling and add the potatoes. Boil until soft enough to gently pierce with a fork; about 10-15 minutes. Drain and rinse.

Once the potatoes are cool enough to handle, peel and slice potatoes into ⅛-¼ inch rounds.

Heat 2 tablespoons of oil in a large skillet. When oil is hot, add potatoes and sprinkle with salt. Let them sit for 2-3 minutes without touching them, then flip and let sit for another 2 minutes. The potatoes may begin to break up a bit and that’s okay, just don’t let them crumble or become mushy. Continue to cook, stirring occasionally, until potatoes are slightly golden and crispy on the outside and tender on the inside. (they won't be brown all over like hash browns).

Push the potatoes to the outsides, making a well in the center. Drop in the butter and let it melt. Add onions and stir to coat, then stir frequently for several minutes until the onions are softened. Stir together with the potatoes and season with salt and pepper to taste.

Garnish with fresh minced chives before serving if desired.