Wash and then peel the potatoes. Use a box grater or normal cheese grater or food processor with a grater attachment, and grate the potatoes.
Place the shredded potatoes into a large bowl with cold water. Let them sit in the water for a few minutes, then reach in and squeeze the potatoes in your hand. Drain the water, then replace it will a new batch of cold water, and repeat the process 3 or 4 times. This helps to get the starch out of the potatoes.
Take a couple of big handfuls of the potatoes and put them on a cheesecloth or tea towel. Then wrap it up and squeeze the potatoes allowing the excess water to drain. Place in a bowl and repeat until all done.
Whisk up that egg in a large bowl then add the potatoes, flour, salt, pepper, and garlic powder. Mix them all together with a fork. If you don't care about the shape and or don't want to use the egg, you can leave out the egg and flour.
Pour a few tablespoons of oil into a skillet and heat it up using medium heat. Once it is nice and hot shape your hash browns and while you are shaping squeeze them a bit to allow excess egg to fall off. Then place them into the hot skillet. You can further shape them with a spatula once in the skillet. Cook them for 4 to 5 minutes on each side until nice and golden brown. Once they are cooked transfer them to a paper towel-lined plate.
Now serve them up with ketchup, bacon, eggs, etc. They are nice a crispy on the outside and soft and perfectly done in the middle. Enjoy!