1. Grate the potatoes

• Peel and grate the potatoes using a box grater or food processor.
• Transfer grated potatoes to a large bowl of cold water and let soak for 5–10 minutes to remove excess starch. This helps achieve a crisp texture.

2. Drain and dry thoroughly

• Drain the soaked potatoes and place them in a clean kitchen towel or cheesecloth.
• Squeeze out as much moisture as possible—this step is essential for crispy hash browns.
• Spread the potatoes on a paper towel and pat dry again, if needed.

3. Season and mix

• Transfer the dried potatoes to a mixing bowl.
• Add cornstarch, onion powder, garlic powder, salt, pepper, and flour (if using).
• Mix well with your hands or a spatula until fully combined and slightly tacky.

4. Shape the hash browns

• Divide the mixture into 6 equal portions.
• Shape each into an oval or rectangular patty, about 1cm (½ inch) thick. Compact them well so they hold their shape during cooking.

5. Fry the hash browns

• Heat oil (about ½ inch deep) in a large nonstick or cast-iron skillet over medium heat.
• Once hot, carefully add the hash brown patties, a few at a time, without overcrowding.
• Fry for 3–4 minutes per side, or until golden brown and crispy.
• Transfer to a paper towel-lined plate to drain excess oil.
• Season immediately with a light sprinkle of salt.

6. Serve hot

• Enjoy your homemade hash browns fresh and crispy, served on their own or alongside eggs, toast, or your favorite breakfast sandwich.