Begin by peeling and shredding your large russet potatoes using a box grater. Soak the shreds in a large bowl of cold water for about 10 minutes to remove excess starch. Drain and rinse until the water runs clear.

Squeeze out as much moisture as possible from the shredded potatoes using a fine sieve or a clean kitchen towel.

In a skillet, heat vegetable oil over low to medium heat. Add the shredded potatoes and cook for about 5 to 6 minutes, stirring occasionally. Allow to cool slightly.

In a mixing bowl, combine the softened potatoes with salt, sugar, black pepper, cornstarch, and dry beef stock powder. Stir until well combined.

Shape the mixture into patties about ½ inch thick, and chill in the refrigerator for about 10 minutes.

Heat more vegetable oil in the skillet over medium-high heat. Fry the patties for 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.