Shred the potatoes and place in a strainer.

Rinse the potatoes until the water runs clear.

Place the potatoes in a clean dish towel and squeeze out as much moisture as possible. You want the potatoes to be as dry as possible.

Heat a large skillet to medium heat add 1-2 tablespoons of oil.

Add about 1/4 cup of the shredded potatoes to the skillet, use your spatula to flatten the potatoes a bit so they are in a patty form.

Cook the potatoes without disturbing for 5-6 minutes or until they are golden and crisp.

Carefully flip the hash browns. Add the additional one tablespoon of oil if you think you need it.

Sprinkle potatoes with salt and pepper.

Cook approximately 5 more minutes until each side is golden.