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Peel the russet potatoes and cut them into thirds.
Boil the potatoes in water, let them cool, and then grate them.
Combine grated potatoes, egg, and cornstarch in a bowl.
Shape the mixture into hash brown shapes and freeze for 45 minutes.
Fry the hash browns in hot oil until golden brown and crispy.
Season with salt and serve with optional toppings or dipping sauce.