1Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
2Put the potato pieces in a pan filled with water. Turn on the heat to high. Add some salt and wait for it to come to a boil. Then reduce the heat to medium to medium low.
3Par boil the potatoes for 10 minutes. Drain the water.
4Grate the potatoes and put them in a bowl.
5Add 1 egg and 1 tbsp corn starch. Mix well and start forming hashbrown shapes on some parchment paper.
6Put the parchment paper with the hashbrowns in the freezer for at least 1 hour.
7Put some neutral oil in a pan on medium-high heat. Test it with some chopsticks to check if it's hot enough.
8Drop the hash browns into the oil and fry them on both sides until they are golden brown.
9Immediately top them off with salt and any other seasonings you want.
10You can strain the oil through a fine sieve and use it a couple more times for frying before you dispose of it.