Gather all your ingredients and tools, including a grater, a clean cutting board, a mixing bowl, and a skillet.

Peel the potatoes using a vegetable peeler, then grate them using a box grater or food processor for thin, even shreds.

Rinse the grated potatoes under cold water to remove excess starch, then drain well and squeeze out as much moisture as possible using a clean kitchen towel.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Spread the drained potatoes evenly in the skillet to form a flat layer.

Season the potatoes with salt, pepper, and any optional seasonings like garlic powder or paprika. Mix gently.

Cook without stirring for about 5-7 minutes until golden brown on the bottom.

Carefully flip the hash browns using a spatula and cook for an additional 5-7 minutes until both sides are crispy.

If browning too quickly, reduce heat to medium-low.

Once both sides are crispy and golden, remove the hash browns from the skillet.

Serve hot with your favorite dipping sauce or enjoy plain.