Preheat the oven.
Set your oven to 200°C / 390°F (fan-assisted if available). Line a baking tray with parchment paper or a silicone mat and lightly grease it.

Grate the potatoes.
Using a coarse grater, grate the peeled potatoes. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key to crispy hash browns.

Mix ingredients.
In a large bowl, combine the grated potatoes with the grated shallot/onion, salt, and pepper. Mix thoroughly to combine. Let sit for a minute or two so the starches can bind.

Shape the hash browns.
Take handfuls of the mixture and form into flat patties (around 8–10 depending on size). Place them on the prepared tray.

Bake until golden.
Spray or brush the tops lightly with oil. Bake for 25–30 minutes, flipping halfway through. Hash browns are done when both sides are golden brown and crispy at the edges.

Serve immediately.
Best enjoyed fresh from the oven, served with ketchup, vegan mayo, or as a side to a full breakfast.