An old long time Aussie favourite gradually being swamped out of the local market by the Yank greaseballs (especially the Macca's garbage!) called 'hash browns' is 'Potato Scallops'.

Take large peeled potatoes - about the size of you hand opened out flat - and cut 1/8 - 1/4 inch thick slices. These are dipped in thin batter (nastier ones are dipped in about a half inch thick coating of thick batter!) not unlike a 'beer based tempura' style and deep fried.

'Properly done' they are much lower in grease than 'hash browns'.

Various recipes exist, including various 'double cooking' techniques involving parboiling as a first step, or 'double deep frying' - they must be served warm, so they can be part cooked, then kept chilled.