Start off by washing your potatoes under running water, getting into the crevices to get rid of excess dirt.
2. Peel an onion and cut into thin strips, then into small cubes, set aside. Do the same with the small potatoes, being careful to ensure the potato cubes are small enough to cook through, no more than 1/2 a cm in length or width, they don’t need to be uniformly perfect.
3. Add onion and potato into a large mixing bowl, followed by gram flour, all purpose, Italian herbs, salt, pepper and chilli powder (if you choose to), then combine with a mixing spoon.
4. Be sure to mix well to ensure there’s no loose gram flour in the mix, the goal is to have a thick-fish mix that holds fairly well. Don’t be discouraged if it falls apart a little, the cooking will make sure it hold together.
5. Heat oil on a frying pan, and once hot, scoop in a handful of mix, using your hands to mould it roughly, place into the hot pan. You should be able to add 2-3 hash browns at once.
6. Cook on a medium heat for 2-3 minutes, pressing the mix firmly into the pan to help it hold its form. Once cooked and more solid, flip to the other side, and repeat the process twice.
7. Once hash browns are cooked, transfer to a bowl lined with kitchen towel or a draining rack.
8. Once excess oil is taken off the hash browns, serve with your favourite vegan breakfast foods.