1. Prepare the Potatoes and Onion

• Peel the potatoes and grate them using a box grater.
• Rinse the grated potatoes under cold water to remove excess starch.
• Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
• Peel and grate the onion, then combine it with the grated potatoes.

2. Form the Hash Browns

• In a large mixing bowl, combine the grated potato and onion mixture with 4 tablespoons of starch, salt, and black pepper.
• Mix thoroughly until the starch is evenly distributed, creating a cohesive mixture.

3. Cook the Hash Browns

• Heat a generous amount of olive oil in a large non-stick skillet over medium-high heat.
• Scoop about 1/4 cup of the mixture and shape it into a flat, round patty.
• Place the patty carefully into the hot oil. Repeat with the remaining mixture, ensuring enough space between each patty for flipping.

4. Fry Until Crispy

• Fry the hash browns for 3-4 minutes on each side until golden brown and crispy.
• Flip them carefully with a spatula to avoid breaking.

5. Drain and Serve

• Once cooked, transfer the hash browns onto a plate lined with paper towels to absorb excess oil.
• Serve them hot with your favorite dipping sauces like ketchup, sour cream, or barbecue sauce.