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Add potatoes to a sauce pan and partially boil in salted water until 70% cooked
Remove water and let potatoes sit in the same saucepan for 10 minutes until all water evaporates
Shred the potatoes with a grater
Add shredded potatoes to a mixing bowl and season with salt, pepper, and garlic powder
Add egg and corn starch to the mixture
Add freshly grated Parmesan cheese and mix until everything is combined
Grease hands with oil and form thin oval shapes
Lay them flat on a parchment paper-lined sheet and freeze for 15 to 20 minutes until firm
Heat oil to 350°F and fry the hashbrowns on medium heat for 4 to 6 minutes, flipping halfway through
Sprinkle additional Parmesan cheese on top and serve warm