Start by peeling 2 medium-sized russet potatoes and grating them using a box grater or food processor. Soak the shreds in cold water for 5-10 minutes.

Carefully drain the potatoes and use a clean towel to squeeze out as much moisture as possible.

Transfer the dried potato shreds to a mixing bowl and add 2 tablespoons of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, salt and pepper to taste. Mix in up to ¼ cup of all-purpose flour as needed.

Divide the potato mixture into 6 portions and shape them into oval or rectangular patties about ½ inch thick. Place on a parchment-lined tray.

Heat about ¼ inch of neutral oil in a large skillet over medium heat. Once hot (around 350°F), add the patties, frying for 3-4 minutes on each side until golden and crispy.

Transfer to a plate lined with paper towels to absorb excess oil and serve immediately with your favorite breakfast items.