Start by peeling and shredding the Russet potatoes with a box grater. Rinse the shredded potatoes under cold water, then squeeze out excess moisture using a clean kitchen towel.

In a large bowl, combine the shredded potatoes, cornstarch, garlic powder, onion powder, salt, and pepper. Toss everything together until the potatoes are well-coated.

In a non-stick skillet, heat about a quarter-inch of vegetable oil over medium-high heat. The oil should shimmer, indicating it's hot enough.

Carefully add the potato mixture to the skillet, spreading it out evenly. Cook for about 5-7 minutes on one side until golden brown and crispy, then flip and cook for another 5-7 minutes.

Once both sides are crispy, remove the hash browns from the skillet and place them on paper towels to drain any excess oil. Serve immediately for the best texture!