Wash the two large potatoes thoroughly under cold water. Peel if preferred and then grate the potatoes into fine shreds.

Transfer the grated potatoes to a clean kitchen towel and squeeze out excess moisture.

In a mixing bowl, combine the grated potatoes, diced onions, diced bell peppers, and add salt and pepper. Mix thoroughly.

Preheat your Blackstone griddle to medium heat. Drizzle oil over the griddle.

Form the potato mixture into patties roughly the size of your palm and about half an inch thick.

Place the patties on the hot griddle, leaving space between each one. Cook for about 5-7 minutes until golden brown.

Using a spatula, flip the patties and cook for another 5-7 minutes until golden brown on the other side.

During the last two minutes of cooking, add any optional toppings, like cooked bacon or sausage.

Sprinkle shredded cheese on top and close the lid for about one minute to melt the cheese.

Remove the hashbrowns from the griddle and serve hot.