Start by peeling 2-3 russet potatoes and grate them using a box grater or food processor. Transfer the potatoes to a bowl of cold water for 5 minutes.

Drain the grated potatoes in a colander and squeeze out as much moisture as possible using a potato ricer or cheesecloth.

In a skillet, heat 1.5 tablespoons of olive oil over medium heat until shimmering.

Spread the grated potatoes in the skillet and cook for about 6 minutes on one side until golden brown and crispy.

Flip the hash browns using a spatula and cook for another 6 minutes until crispy and golden on the other side.

Transfer to a paper towel-lined plate to drain excess oil and serve immediately.