Deep-fried hash brown patties

Peel and chop five medium russets into one-inch chunks and drop straight into cool water to stop discolouring and wash off excess starch; drain and pat dry on paper towels.

Par-fry in 350F vegetable oil three to four minutes until lightly browned and cooked through; drain on paper towels on a rimmed baking sheet.

Cool completely at room temperature, about 20 minutes.

Process in batches with eight one-second pulses into tiny chunks, picking out any extra-large pieces.

Mix in two teaspoons of sugar, a few twists of black pepper, about a teaspoon of kosher salt and a tablespoon of potato starch; form into oblong oval patties.

Freeze about an hour until solid.

Deep fry in 375F oil about five minutes until deeply golden brown and crisp; drain on a wire rack and keep warm in a low oven.