Flour-bound potato hash browns

Peel and grate the potatoes. Soak the shreds in water for about 10 minutes, drain and squeeze very dry in a clean towel.

Grate the optional onion and mix with the potatoes and flour. Shape into thin patties about 6–12 mm thick.

Heat oil in a pan over medium-high heat. Cook for about 5–8 minutes on the first side, then 3–5 minutes on the second, until golden and tender in the center. Reduce the heat if the outside browns too quickly.

Drain and serve hot as four small side portions.