Prepare the Perfect Potatoes by Grating Them to Perfection. Begin by thoroughly washing and peeling the Russet potatoes, ensuring all impurities are removed. Using a box grater or food processor, grate the potatoes to achieve the perfect shredding consistency. Alternatively, frozen shredded hash browns can be used if desired. Once grated, place the potatoes in a bowl of cold water to eliminate any excess starch. Soak for five minutes before draining well.

Achieving the Ideal Patty Shape with Squeezed Potatoes. Heat a large pan over medium-high heat and add vegetable oil for frying. Using approximately 1/4 of the grated potatoes, form them into delightful patty shapes while squeezing out any lingering water. Repeat with the remaining potatoes, making sure not to overcrowd the pan.

Fry to Crispy Perfection. Carefully place the patties into the hot oil and fry for 4-5 minutes on each side, until they reach a golden brown crispiness. Once finished, remove from the pan and drain any excess oil on a paper towel.

Elevate with Butter, Salt, and Pepper. In a separate small saucepan, melt unsalted butter over medium heat. Generously brush the tops of the hash browns with melted butter and sprinkle with salt and black pepper to your desired taste.

Serve and Savor! Your IHOP-style hash browns are now ready to be served hot. Enjoy as a scrumptious breakfast side dish or alongside your favorite main course. For an added twist, try incorporating shredded cheese or diced onions into the potato mixture before forming patties for an extra burst of flavor.