Grate the potatoes

• Peel the russet potatoes.
• Grate them on the thickest holes of the grater.

Rinse out the starch

• Submerge the grated potatoes in very cold water.
• Rinse a couple of times until the water runs clear.
• Drain through a strainer.

Dry the potatoes

• Spread the potatoes on a towel.
• Squeeze out all the remaining moisture.

Mix the hashbrown mixture

• Crack in the egg.
• Add a light dusting of flour or starch.
• Season with salt, pepper, garlic powder and onion powder.
• Massage everything together with a gloved hand; add more starch if the mixture is too wet and not sticking together.

Shape and freeze

• Line a sheet tray with wax paper.
• Form the mixture into thinner discs.
• Freeze for at least one hour, or freeze and cook whenever you want.

Fry the hashbrowns

• Heat the oil to about 170 °C (335 °F).
• Fry the frozen discs until golden and crispy.

Finish and serve

• As soon as they come out of the fryer, sprinkle with flaky salt.