Boiling Potatoes:

• Fill a pot with water and heat it on high.
• Peel the russet potatoes and cut them into thirds.
• Boil the potato pieces for 10 minutes.
• Remove the boiled potatoes and immediately place them in an ice water bath for 3-4 minutes.
• Drain off the water.

Grating and Mixing:

• Grate the boiled potatoes.
• In a medium-large bowl, add salt, pepper, corn starch, and the large egg.
• Mix these ingredients until fully incorporated.

Forming Patties:

• Form patties from the potato mixture and place them on a parchment-lined cookie sheet or plate.
• Freeze the patties for 30 minutes.

Frying:

• Heat oil (olive oil or vegetable oil) in a frying pan.
• Fry the frozen hash browns until they are golden brown on both sides, approximately 7-8 minutes.

Draining and Serving:

• Remove the hash browns from the oil.
• Drain excess oil on a paper towel.
• Sprinkle the hash browns with salt.

Serve and enjoy.