Start by peeling your potatoes and placing your peeled potatoes in a bowl of cold water so that they maintain their color.

In a medium saucepan, bring 3 cups of water to boil on the stove. Add in the salt and sugar, stirring to dissolve it. 

As your water heats up, grate the potatoes through the large holes of a box grater into a large bowl. 

Add potatoes to the boiling water and cook for 3 minutes.

Place the potatoes in a strainer and run them under cold water to stop the cooking process, like you would when blanching.

Move the potatoes to a cheesecloth-lined strainer and squeeze out the extra water. Don't squeeze all of it out- you want a small amount remaining- but your grated potatoes shouldn't be soaking wet or dripping water.

Transfer your potatoes to a medium bowl, and add in the rice flour, corn flour, onion powder and white pepper. Mix together until fully combined.

Form four oval patties, about 1/4 cup each.

Place your hash brown patties in the freezer in a freezer-safe container like a Tupperware or ziplock bag. Leave them for 1-3 hours, until they're totally hardened.

In a large skillet, heat oil on medium heat until lightly simmering. Add the hash brown patties to the hot oil.

Once the patties are golden brown and crispy, flip to cook the other side. Each side should be fried for about 5 minutes, and the inside should still be soft.

Transfer the hash browns to a plate lined with paper towels. Serve hot with ketchup and enjoy this McDonald's classic from your own home!