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Peel the potatoes and discard the skins, placing the potatoes in a bowl of cold water to keep them from discoloring.
Meanwhile, bring 3 cups of water to a boil with the salt and sugar in a medium saucepan. When the water is boiling, grate the potatoes through the large hole of a box grater and add them to the boiling water. Cook for three minutes.
Remove the potatoes to a strainer and run them under cold water to stop the cooking process.
Transfer the potatoes to a cheesecloth-lined strainer and squeeze out most of the excess water. There should be some water remaining to help bind with the flour, but the potatoes should not be dripping wet.
Place the strained potatoes in a medium bowl and mix with the rice flour, corn flour, onion powder, and white pepper.
Form four patties about 1/4 cup each and shape them into large ovals.
Freeze the patties for one to three hours, until they're hardened all the way through.
In a large sauté pan, heat an inch of oil over medium-high heat until it's shimmering.
Carefully add the potato patties to the hot oil, splitting them into two batches if necessary to avoid overcrowding the pan.
Flip the hash brown halfway through, cooking for 4 to 5 minutes per side until they're golden brown and crispy on both sides.
Remove the hash brown to a paper towel-lined plate.