What's the damn secret to diner-style hash browns?

I am not a bad cook but this simple looking breakfast has eluded me for my entire lifetime.

Either I get some shredded potatoes that are more toasted than crispy and brown, or a greasy slog. It's never "just right". It drives me mad. I squeeze every drop of moisture out. I have tried butter, veg oil and shortening, and all combos of the three.

It's beginning to feel like the breakfast gods are angry with me.