Step 1

You can watch the video for visual instructions.First, combine the ground flax and water in a small bowl, mix well, and set aside.

Step 2

Next, shred the potatoes (optionally peeled) using medium holes on a box grater or food processor grating disk. Then, shred or finely dice the onion.

Step 3

Transfer the shredded potato to a nut milk bag (or several layers of cheesecloth/ a clean kitchen towel) and squeeze to remove as much excess liquid as possible.Don’t discard this liquid yet – set it aside.

Step 4

Next, transfer the potato to a large bowl and combine it with the remaining ingredients, mixing well (I do this by hand).

Step 5

Carefully pour away the top of the drained potato liquid, adding the remaining starch at the bottom of the bowl to the hash brown mixture and mixing well.

Step 6

Meanwhile, preheat a large skillet over medium-low heat with 1-2 tbsp of oil.

Step 7

Once hot, divide the potato mixture into about ⅛-¼ cup portions, flattening them to about ¼-inch thick, and fry until golden brown and crispy on both sides (about 6-8 minutes per side). Use a spatula to press down to help form the crispiest crust.Don’t overcrowd the pan – work in batches if necessary. Also, it’s important not to increase the heat too much; otherwise, the middle will remain raw.

Step 8

Finally, repeat the last step with any remaining hash brown mixture, and enjoy!