Wash and peel the potatoes. Grate on a box grater. I like to do this on a plate or my cutting board. The potato shreds come off easier to add to the pan. Use right away or the potato will oxidize. (If you do not plan on using right away, you can put the potatoes in water -if you do this, make sure that you squeeze all the water out before frying).
Use a non-stick frying pan. For 4 potatoes, I like to use a 12 inch pan. If you need to make more, make them in batches. Add the olive oil and using medium-high heat, get the oil hot. Add the potatoes and spread them out in the pan.
Cover with a lid and cook 5 minutes. After 5 minutes are up, use a wide spatula and turn the potatoes. (The lid helps the potatoes cook through and leaving the potatoes without turning helps the bottom crisp).
Once you have flipped the potatoes, continue cooking (without the lid this time) until the other side is crispy-approximately 3-5 minutes. Sometimes, I will flip the hash browns back over and crisp up the first side a bit more if needed. Add your salt and pepper. Enjoy!