Peel and grate the potatoes into a large bowl.

Load batches of potato into the hopper of a potato ricer, and squeeze out as much water as possible. Place the squezed potato into a new bowl.

Once all the potato has been through the ricer, repeat the process to make sure as much water has been removed as possible.

Mince the shallot and add it to the bowl with the potato. Add salt and pepper, and mix thoroughly.

Oil a baking sheet, and use a large cookie cutter to form disks of potato on the baking sheet - do not compress the potato.

Place in the oven and bake for 20 minutes. After 20 minutes, flip the hash browns over adding a little more oil if needed. Bake for another 15 to 20 minutes until the edges are browned and crunchy.