Begin by peeling and grating about 600g of Russet potatoes using a box grater or food processor. Soak the potatoes in a bowl of cold water for 5–10 minutes.

After soaking, drain and rinse the potatoes. Use a clean towel to squeeze out as much moisture as possible.

In a large mixing bowl, combine the dried grated potatoes with cornstarch, onion powder, garlic powder, salt, black pepper, and optional all-purpose flour. Mix until evenly incorporated.

Divide the potato mixture into six equal portions and shape each into patties.

Heat about half an inch of neutral oil in a skillet over medium heat until it reaches around 350°F (175°C).

Gently place the patties into the skillet and fry for about 3–4 minutes on each side until golden and crispy.

Transfer the cooked hash browns onto a plate lined with paper towels to drain excess oil. Serve hot.