Shred 2 russet potatoes (either peeled or unpeeled) with a cheese grater and place shredded potatoes into a bowl of cold water.
Stir potato shreds around in the water to loosen the starch. Drain the starchy water, refill the bowl with more cold water and repeat stirring and draining the potatoes until the water runs clear.
Drain as much water off of the potatoes as you can, squeezing them between several layers of cheesecloth.
AS PATTIES
Heat 4 tablespoons of vegetable oil in a non-stick saute pan or griddle over medium-high heat.
Combine ½ medium onion, finely chopped, ¼ cup all-purpose flour, and 1 egg to shredded potatoes until evenly distributed. Form into patties about 1/2 inch thick.
Season with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
Flip the hashbrowns and cook the other side for another 3-4 minutes or until golden brown.
Remove from heat, season with additional salt, and serve.
FREEFORM
Heat 4 tablespoons of vegetable oil in a non-stick saute pan or griddle over medium-high heat.
Transfer dried potatoes into the hot pan and spread into an even layer. Season with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
Remove from heat, season with additional salt, and serve.
Notes
Hash is any dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop". It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
"Hash browns" were originally known as Hashed Brown Potatoes
Corned Beef Hash is popular in New England and is the traditional breakfast on St. Patty's Day - cubed corned beef, cubed potatoes, pan fried with an egg on top.