Peel and grate the potatoes using the large holes of a box grater.

Rinse the grated potatoes in cold water until the water runs clear, then drain thoroughly.

Wrap the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Transfer the dried potatoes to a mixing bowl, add flour, salt, and pepper, and mix until well combined.

Heat a large non-stick skillet over medium-high heat and melt the butter.

Add the potato mixture to the skillet in an even layer, pressing down lightly with a spatula.

Cook for 7-8 minutes or until the bottom is golden brown and crispy.

Flip the hash browns carefully and cook for another 5-7 minutes or until the other side is crispy and golden brown.

Transfer the hash browns to a plate lined with paper towels to drain any excess butter.

Cut into wedges and serve hot.