Prep: 1. Coarsely shred the potato and onion. 2. Transfer to a colander or wrap in a cheesecloth, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. 3. Mince garlic. Make: 1. Whisk the flour, egg, garlic, olive oil salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated. 2. In a medium skillet, heat 2 tablespoons of oil until shimmering. Drop 1/4 cups of the potato mixture into the skillet and flatten them with the back of a spatula. 3. Cook the hash browns over moderately high heat until the edges are golden, about 3 minutes; flip and cook until golden on the bottom, about 2 minute. 4. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.