1. Peel and grate the russet potatoes using the medium side of a box cheese grater. Add the shredded potato to cold water and agitate it to get rid of the starch.
2. Strain the potatoes and squeeze out any excess moisture using a clean kitchen rag.
3. Add the shredded potato to a pot along with the fat.
4. Heat on medium low until it reaches 210 degrees Fahrenheit, stirring occasionally so the bottom doesn’t stick.
5. Strain the potatoes and save the fat for frying later on.
6. Season to taste with salt (2-3 tsp suggested) and add cornstarch. Lightly combine together until fully incorporated.
7. On a lined sheet tray, add the potato to a ring mold and form them into an oval shape.
8. Place the hash browns in the freezer for a couple of hours or until completely frozen.
9. Heat the leftover fat to 375 degrees Fahrenheit and deep fry the hash brown for 5 minutes until golden brown and crispy (fry 1-2 at a time).
10. Season with a little more salt and enjoy.
