If I may help……….
I had the same issue for years before I finaly figured it out. After shredding the spuds, soak them in icy cold, well salted water for at least 10 minutes, strain and rinse under cold water until it runs clear, drain and squeeze as much liquid as you can from the potato shreds. Drop them in a very hot, greased pan, (I prefer stainless steel, but any will do) don’t turn them until well browned and only turn once. Try it this way, allways perfect for me.