Wash, peel, and cut potatoes into 1 cm cubes for even cooking.

Soak the cubes in water for 1–2 minutes, gently rubbing to remove surface starch. This ensures crispier hash browns and prevents sticking.

Drain thoroughly and set aside.

Melt 15 g butter in a pan over low heat until fragrant. Avoid high heat to prevent burning.

Add the potato cubes and sauté over medium heat, gently stirring to prevent breaking.

Cook until the cubes are soft enough to be lightly mashed with a spatula (5–6 minutes).

Sprinkle black pepper and sea salt, stir to coat evenly.

Remove from heat and add 20 g cornstarch, mixing until the cubes slightly stick together.

Let the mixture cool to ~40°C (hand-safe).

Take ~30–40 g portions and shape into oval patties (~5 cm diameter, 1 cm thick). Smooth edges for even frying.

Pour cooking oil into a deep frying pan until it's about 2cm deep.

Heat the oil over medium heat until it reaches 160°C (320°F).

Carefully place 3-4 hash brown patties into the hot oil, making sure not to overcrowd the pan.

Fry for 1-2 minutes until the bottoms are set and the edges are lightly golden.

Use a slotted spoon to gently flip each hash brown and cook the other side until set.

Remove the hash browns from the oil and let them drain on a wire rack or paper towels.

Increase the oil temperature to 180°C (355°F).

Return all the partially cooked hash browns to the hot oil and fry for 30-60 seconds until golden brown and crispy.

Remove from the oil and drain on fresh paper towels to absorb excess oil.