Peel the potatoes and grate them with a grater. Use the bigger size of the grater.
Wash them several times with water until the water comes out clean. That means you have to wash away the starches completely from the potatoes.
After washing for several times drain them and keep aside for sometimes to remove excess water.
After 10 minutes take the grated potatoes in a muslin cloth and squeeze out nicely to remove any leftover water.
Transfer the squeezed potatoes in a mixing bowl. Mix in 1 tablespoon of cornflour, 1 teaspoon of chilli flakes and salt-pepper to taste.
Separate 2 eggs whites from the yolks and blend egg whites with a fork.
Add in this egg white to the potato mixrure. Egg whites help them to make more crisp.
Mix well so that egg whites incorporate well with the potatoes.
Heat some cooking oil in a non stick pan.
Take small ring mould if you have and place 1 tablespoon of potato mixture in it. Otherwise you can drop 1 tablespoon of mixture at a time to make the hash browns. I used the mould as I like to make them small roundals.
You can lift the mould with a tongue just like the picture. You lift the mould after 1 minute you placed the mixture so that the hash brown sets firmly.
Cook them in medium low heat until light golden brown.
When light golden brown, remove from heat. It is necessary to fry them in low heat to make them extra crisp. Repeat the process to fry all the hash browns. Sprinkle some chopped coriander leaves.
Serve hot as snack or appetizer.
