Place grated potatoes in a clean dish towel and firmly twist the towel to squeeze away as much moisture as possible.
Heat oil in a cast iron skillet until a piece of grated potato sizzles when dropped in the pan.
Lightly season potatoes, then spread a thin layer out in the hot oil, adjusting with a fork to coat the pan evenly.
Cook over medium heat until the bottom of the hash is a deep, crispy brown.
Loosen the hash from the pan. With both hands on the handle of the skillet, toss the hash into the air to flip.
Cook until the opposite side is a similar deep brown color.
