Wash and peel the Russet potatoes, then shred them using a food processor or box grater. Rinse under cold water until the water runs almost clear.

Remove as much moisture as possible using a clean kitchen cloth or salad spinner.

In a large mixing bowl, combine the shredded potatoes with salt, pepper, and onion powder. Gently toss to evenly distribute the seasonings.

Shape the mixture into patties, approximately ¼ cup each, and place on a lined baking sheet.

Preheat oven to 400°F (200°C). Bake the hash browns for 40-60 minutes, flipping halfway through until golden brown and crispy.

Allow to cool slightly before serving warm with desired toppings.