We peel the potatoes, wash them and pass them through a coarse grater. The ideal thing to save us some work is to use a kitchen robot, but if you do not have one at home, a manual grater does a good job.
We drain the grated potato to remove all liquid that we can. To do this we wrap it in a kitchen cloth and twist it. We place ourselves on the pile, a lot of liquid will come out. The drier the potato is, the better.
In a deep and wide container we mix the drained potato with the egg, the flour and a little salt. We stir until homogenized. We warm up a finger of oil in a pan (better if it is non-stick) and place tablespoons of the mixture, which we lightly crush to give a circular shape.
We fry mid fire 5 minutes or until edges are golden brown. Then we turn and fry another five minutes on the opposite side. We drain and remove to a plate or source. We repeat the operation until we finish with the mixture.
For the hash browns do not cool While we fry the whole potato, we can put the ones that are already ready in the oven, preheated to a soft temperature (100 ºC) to keep them warm, but without cooking them any more.