Shred the potatoes with a large holed grater and place into ice water. Leave potatoes in the ice water for 1-2 hours. Drain the shredded potatoes from the ice water and squeeze out any water.

Add 3 cups of water and the corn syrup to a saucepan, add a pinch of salt if desired. Bring to a boil. Add the shredded potatoes to the pot, boil for 4 minutes.

While the potatoes are boiling, line a strainer with cheese cloth. Get another large bowl of ice water ready. After 4 minutes of boiling, remove from heat and pour into the strainer, bunch up the cheese cloth and place in the ice water and leave there for 5 minutes.

Remove from the ice water and squeeze out all the water. Place the shredded potatoes in another bowl, add the rice and corn flours, onion powder, and salt and pepper as desired to taste. Use your hands and mix everything together.

Using a 4 inch circular ring, like an egg ring, place 1/4 cup of the potato mixture into the ring and pack it down, remove the ring and use your hands to shape into an oval and flatten it down with the bottom of a plate. Place on a baking sheet lined with parchment paper. Repeat for remaining potatoes. Place baking sheet in the freezer for 2-3 hours or until the has browns are frozen hard.

Heat about 1/2 inch of oil in a large pan to 180 C (350 F). When hot, add hash browns, without crowding the pan, and fry for about 2 minutes or until golden brown, turn hash browns over and fry until the other side is golden brown. Remove from pan and place on a wire rack to cool.

Serve and enjoy, a perfect addition to a breakfast for dinner. One advantage is once you have them frozen, remove from the baking sheet and place in zip lock bags, then you have frozen hash browns available when you need them.