Thanks for asking. At the risk of offering too much detail:

The key is to have a small cast iron skillet. I grate the potatoes and squeeze the some water out by putting a handfull of grated on a paper towel and squeezing.

Then I heat up some high heat oil (sunflower?) in the small skillet. When the oil is hot I drop the handfull of grated potatoes in and enjoy the sputter and sizzle as I fry the potatoes. There should be enough oil that the patty is swimming in oil up about a quarter of the way of the skillet. Then I flip the patty when the potatoes are brown, to fry the other side.

When both sides are done, I use a spatula to lift it out of the oil and hold it above the skillet to drain as much oil as possible. Sometimes I pat the hash brown with a a paper towel to remove more oil.

Notes:

(1) The oil needs to be hot when you put the shredded potatoes in, or it will be and oily mess. Also, squeezing water out also helps it cook faster and avoid being an oily mess.

(2) Variations: Add salt and spice to the shredded potatoes before frying (smoked paprika, salt, pepper, hot pepper flakes, garlic).

(3) shave some shallots to add to the shredded mix before frying.

(4) Grate some fancy cheese over the hash brown as it is finishing in the frying pan or immediately after coming of the skillet.

(5) fry an egg and put it on top of the hash brown.

(6) Try different types of potatoes. I think Yukon Gold is best, but all potatoes work.