I have my mom's potato ricer and I use it to make riced potatoes instead of mashed. Yes, it is similar to a very large garlic press, with a
basket pierced all over with holes so when you put the steaming hot cooked potato in, you can press down and the potato goes through the holes
which are about the width of a grain of rice.
I've NEVER heard of riced potatoes to make hash browns!

In Montana, they are called hash browns, hash brown potatoes, or hashed brown potatoes.
You can use either raw or cooked leftover whole potatoes.
Usually grated, but sometimes finely cubed, they are cooked in a shallow frypan or on a griddle,
turned over to brown on both sides. ONLY potato, no other ingredients, they are not deep fried (yuk)
but fried in only enough oil to brown them and not stick to the pan. A non-stick pan does help.
I actually don't mind using the shredded frozen hash browns from the store.

Best hash browns are from a diner griddle with fried eggs, after returning from a camping trip
where you've hiked miles up a mountain and down, exhausted and ready for a greasy spoon meal.

Alice