Peel and cut the potatoes

• Peel the russet potatoes.
• Cut each potato into 3 pieces of almost equal size so they cook evenly.

Parboil the potatoes

• Put the potatoes in a pot filled with water.
• Turn the heat to high, add salt and wait for it to come to a boil.
• Reduce the heat to medium low and parboil, so the potatoes cook a bit but not completely.

Drain and grate

• Once the timer goes off, drain the water.
• Grate the potatoes into a bowl.

Mix the hash brown mixture

• Add the egg and cornstarch to the grated potatoes.
• Mix well until evenly combined.

Shape and freeze

• Form giant hash brown shapes on parchment paper.
• Freeze for at least 1 hour to remove moisture and keep them intact while frying.

Heat the oil

• Pour neutral oil such as vegetable oil into a pan and heat over medium high.
• Check the temperature with chopsticks: constant bubbling means it is hot enough.

Fry the hash browns

• Drop the frozen hash browns into the hot oil.
• Fry on both sides until nice and golden brown.

Season and serve

• Immediately top with salt and any other seasoning.
• Strain the used oil through a fine sieve if you want to reuse it for frying.