Can I suggest if you don’t already have a cast iron pan you should get one?
Because they are the ONLY way you’re going to get crispy, crunchy, golden potato like this. And you neeeeed crispy, crunchy, golden potato like this.
Organic potatoes make the best hash browns, and you don’t want to waste them on inferior pans that only give you mush. We’re not here for mush!
You can make smaller hash browns, one large hash brown that you flip like a pancake, or stir it all up for a crispy/soft hash brown mix (that’s perfect for the inside of breakfast burritos, ask me how I know!)
Heat the oil in a cast iron or other metal pan over medium-high heat until it is hot but not too hot.
Add the potato - without squeezing or draining (but do have it in the pan soon after grating). Stir frequently, allowing it to crisp up at the bottom, but not burn. you can either keep it at a medium heat and cook it all the way underneath before flipping like a pancake, or you can break it up and have hash brown chunks.