Put the oil in a large 12-inch non-stick frying pan and heat over medium-high heat.
While the frying pan is pre-heating, put potatoes in a food processor fitted with a shredder disk and shred them.
Add the shredded potatoes to the frying pan right away (do not let them sit, otherwise they release juices and won't be as crispy). Spread the potatoes so they are on a frying pan in a single layer.
Cook the hashbrowns on one side without stirring until the potatoes are brown at the bottom (approximately 5 minutes). When they are browned on the bottom, flip the hashbrowns with a spatula (if it doesn't flip in one piece, it's OK to flip it in sections). Cook the hashbrowns on another side until both sides are brown and crispy.
Sprinkle the hashbrowns with salt and pepper to taste and serve immediately.