Peel and grate the potatoes using the large holes on your box grater or the grating attachment in your food processor.

Place the grated potatoes in a kitchen towel or cheesecloth and squeeze out as much of the excess moisture as possible.

Heat the oil in your skillet over medium-high heat. Once the oil shimmers, add the onions and cook until softened, about 3-4 minutes.

Add the grated potatoes, salt, and pepper to the hot skillet. Spread them into a thin, even layer.

Allow the potatoes to cook undisturbed for 5 minutes or until the bottoms become a rich golden brown.

Flip the potatoes in sections and continue cooking for another 5 minutes until cooked through and crispy.

Using your spatula, break the hash browns up if you want them smaller, or leave them in larger portions for a crispier crust.

Serve immediately.