Return the dried potato and onion mixture to the bowl. Sprinkle in the all-purpose flour, which will help to bind the ingredients. Add the egg, red chili flakes, ground black pepper, and salt. Mix well until everything is evenly combined.
Shape the Hash Browns:
Take small handfuls of the mixture and form them into thin patties. If the mixture doesn’t hold together well, you can add a little more flour to help bind it.
Fry the Hash Browns:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the hash brown patties in the oil. Flatten them slightly with a spatula to ensure they cook evenly.
Fry for about 3-4 minutes on each side, or until they are golden brown and crispy on the edges. Be careful not to overcrowd the pan; cook the hash browns in batches if necessary.
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