McDonald's-Style Hash Browns

Par-cook the potatoes: place peeled potatoes in a pot of water, bring to a boil, then simmer until the interior reaches about 180°F, roughly 15–30 minutes depending on size.

Drain the potatoes and let them cool completely, then peel and dice them into small cubes.

In a large bowl combine the diced potatoes with 0.5 cup potato starch and 0.5 cup dehydrated potato flakes; mix until the mixture begins to clump.

Add a splash of water and a splash of vodka, then knead the mixture by hand until it holds together like a soft dough.

Shape the dough into your desired hash‑brown forms (squares, rectangles, or triangles) and place them on a parchment‑lined tray.

Freeze the shaped hash browns uncovered until they are dry and firm, about a few hours.

Once frozen, transfer the hash browns to a zip‑lock bag and store in the freezer until ready to use.

When ready to fry, heat neutral oil with a bit of beef tallow in a deep pan to a temperature of about 350°F.

Fry the frozen hash browns in batches, turning gently until golden brown and crisp, about 3–5 minutes per side.

Remove from oil, drain on a wire rack, and season with salt before serving.