Shred the potatoes using the large holes of a box style cheese grater.
Squeeze out as much water as possible from the grated potatoes. This can be one using a potato ricer, or by placing the potatoes in a cheese cloth, squeezing out as much liquid as possible, then readjusting a few times and continue to squeeze. This will have to be done in small batches.
Heat olive oil over a 10-inch medium skillet for a couple minutes.
Once hot, add the grated potatoes. Use spatula to spread the potatoes evenly over the entire bottom of the skillet. The potatoes should be about ¼ to ½ inch thick.
Sprinkle the garlic powder, onion powder, salt and pepper over the potatoes.
Cook until golden brown on the bottom, about 3-4 minutes. Use a spatula to lift a corner to see if they are golden brown.
Use two spatulas to flip the potatoes all at once (or divide into a couple sections).
Cook until golden brown, about 3-4 minutes.
Top with extra salt and pepper to taste. If you choose to any optional add in’s, cook them first, and then add to the cooked hash browns.
Notes
Optional Add In's: (Add after cooking the potatoes)