Coarsely shred potatoes and transfer to a bowl of cold water. Mix potato shreds in water to remove starch. Drain. Continue to rinse potato shreds until water runs clear. This prevents the browning of the potatoes.

In order to ensure that your hash brown are not mushy, drain and dry the shreds. This can be accomplished using paper or kitchen towels, but preferably, put the shreds between layers of cheesecloth and squeeze out as much water as possible. Return to the bowl and season with salt and pepper.

In a large skillet, add vegetable oil to cover and heat over medium-high heat. Add potatoes in an even layer to the hot oil and cook, undisturbed, until the bottom is well browned. Flip sections of hash browns over and cook until that side is nicely browned as well. Alternatively, you can make individual patties.

Remove for heat and drain on paper towels. Serve immediately.