Place the butter into a small microwave safe bowl and cook in 30 second spurts until just melted. Set aside until needed.
Grate the potatoes and place into a colander to drain the excess fluid. I find it helpful to use a spatula to help push it out.
In a clean bowl, add the drained grated potatoes, crushed garlic, grated cheeses and grated onion. Add the melted butter and stir to combine.
If using a pie maker, spoon the mixture into your preheated machine and cook for 7 minutes. Carefully turn the hash browns over and cook for a further 4 minutes. Repeat until you have used all of the mixture.
If cooking on your stovetop, add 2 tablespoons of olive oil to your frying pan and heat over a medium/high heat. Use a large spoon to scoop up the mixture and another spoon to help shape it in your pan. Cook for 4 minutes before carefully turning over to cook for a further 3 -4 minutes or until golden and crisp. Repeat until you have used all of the mixture.