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Peel and wash the potatoes, then partially boil them in salt water for 10 minutes.
Once cooled, finely grate the potatoes using a shredder.
In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese. Mix well.
Shape the mixture into oval-shaped hash browns.
Place the hash browns on a lined sheet and freeze for at least 1 hour.
Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy. Serve hot and enjoy!