Grate and squeeze dry potatoes (or use thawed frozen shredded hash browns)
Season with salt and pepper (optional: garlic powder, paprika, onion powder)
Mix in a binder (optional): a little flour or cornstarch, or a beaten egg
Heat a large nonstick skillet over medium-high heat
Add oil or butter
Spread hash browns into an even layer and press gently
Cook undisturbed until deeply golden on the bottom (about 4–6 minutes)
Flip (use a spatula or plate method) and cook until golden and crisp (about 4–6 minutes)
Break up and stir for a looser style, or keep as a patty for a compact style
Cook until tender in the center
Drain excess oil on a paper towel (optional)
Serve hot