Better Hash Browns

Spray 8-inch round cake pan with vegetable oil spray. Whisk 2 cups water and salt in large bowl until salt dissolves. Transfer potatoes to salt water and toss briefly to coat. Immediately drain in colander. Place 2½ cups potatoes in center of clean dish towel. Gather ends together and twist tightly to wring out excess moisture. Transfer dried potatoes to large bowl. Add pepper and toss to combine. Microwave until very hot and slightly softened, about 5 minutes. Place remaining potatoes in towel and wring out excess moisture. Add to microwaved potatoes and toss with two forks until mostly combined (potatoes will not combine completely). Continue to microwave until potatoes are hot and form cohesive mass when pressed with spatula, about 6 minutes, stirring halfway through microwaving.

Transfer potatoes to prepared pan and let cool until no longer steaming, about 5 minutes. Using your lightly greased hands, press potatoes firmly into pan to form smooth disk. Refrigerate until cool, at least 20 minutes or up to 24 hours (if refrigerating longer than 30 minutes, wrap pan with plastic wrap once potatoes are cool).

Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Invert potato cake onto plate and carefully slide cake into pan. Cook, swirling pan occasionally to distribute oil evenly and prevent cake from sticking, until bottom of cake is brown and crispy, 6 to 8 minutes. (If not browning after 3 minutes, turn heat up slightly. If browning too quickly, reduce heat.) Slide cake onto large plate. Invert onto second large plate. Heat remaining 2 tablespoons oil until shimmering. Carefully slide cake, browned side up, back into skillet. Cook, swirling pan occasionally, until bottom of cake is brown and crispy, 5 to 6 minutes. Carefully slide cake onto plate and invert onto serving plate. Cut into wedges and serve.