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Peel and grate the potatoes using a box grater.
Place the grated potatoes into a bowl of cold water.
Stir until the water becomes cloudy.
Drain through a fine mess sieve and transfer the potato to a clean kitchen towel.
Squeeze out excess liquid and transfer to a mixing bowl.
Season with salt and pepper, stir until combined.
Heat a large pan over a medium heat, transfer the grated potatoes to the pan and cook until soft, stirring to ensure they don’t stick for approximately 3-4 minutes.
When soft transfer to a mixing bowl.
Next, add the onion powder and cornflour. Stir until well combined.
Line a baking tray with baking paper and place ⅓ cup of potato mixture in a mound.
Repeat with remaining potato mixture.
Shape the mounds into rectangle hash brown shapes.
Cover and chill in the fridge for 30 minutes.
Heat oil in a large pan.
Pan fry the hash browns until golden, 5-6 minutes, flip and continue to cook for another 5 minutes or until golden on both sides.
Remove from the oil with a slotted spatula, and drain on kitchen paper.
Serve with your favorite dipping sauce.