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Grate the potatoes on the large holes of a box grater.
Transfer to a large bowl, toss with the kosher salt, and let sit for 5–10 minutes.
Transfer the shredded potato to a clean kitchen towel and squeeze out as much moisture as possible.
Add a generous layer of neutral oil to a 10-inch non-stick skillet over medium heat.
Once the oil is shimmering, add the shredded potato and pack it firmly into an even layer with a spatula.
Cook until the bottom is deep golden brown, about 8–10 minutes.
Swirl around in the pan for a more even cook.
To flip, place a plate larger than the pan over the pan, then invert both in one swift motion so the hash brown drops onto the plate.
Add a little oil to the pan, then slide the hash brown back in, uncooked side down.
Cook until the second side is equally golden, another 8–10 minutes.
If the first side didn’t crisp up enough, flip it back and give it a few more minutes in the pan.
Season with salt immediately and serve.