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Step 1: Grate the potatoes on the large holes of a box grater.
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Step 2: Transfer the shredded potato to a clean kitchen towel and squeeze out as much moisture as possible.
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Step 3: Add a generous layer of neutral oil to a 10-inch non-stick skillet over medium heat.
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Step 4: Cook until the bottom is deep golden brown, about 8–10 minutes.
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Step 5: To flip, place a plate larger than the pan over the pan, then invert both in one swift motion so the hash brown drops onto the plate.
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Step 6: Add a little oil to the pan, then slide the hash brown back in, uncooked side down.
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Step 7: Cook until the second side is equally golden, another 8–10 minutes.
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Step 8: Season with salt immediately and serve.