1-First Step: Prepare the Potatoes Peel and shred the russet potatoes using the large holes of a box grater. Then, remove as much moisture as possible from the shredded potatoes by squeezing in small batches using a potato ricer, cheesecloth, tea towel, or layered paper towels. This step helps achieve the crispiness that makes these hashbrowns stand out.

2-Second and Third Steps: Heat and Cook Heat 2 tablespoons of olive oil in a 10-inch medium skillet over medium heat until hot. Spread the shredded potatoes evenly over the skillet bottom to a thickness of about ¼ to ½ inch, then sprinkle 1 teaspoon onion powder, ½ teaspoon garlic powder, salt, and pepper over the potatoes.

3-Final Steps: Flip and Serve Cook for 3-4 minutes until the bottom is golden brown, checking by lifting a corner. Flip the hashbrowns whole using two spatulas or in sections, and cook another 3-4 minutes until golden brown. Season with additional salt and pepper as desired, and add any cooked optional add-ins after cooking.