Prepare the potato and onion

• Grate the potato and rinse it in cold water until the water runs clear.
• Squeeze out as much moisture as possible.
• Grate the onion and squeeze out its moisture the same way.

Cook the onion and garlic

• Grate the garlic into the onion.
• Cook over medium heat with a pinch of salt, stirring, until softened and lightly golden.

Make the hash brown mixture

• Let the onion mixture cool slightly.
• Add the corn flour, cumin, smoked paprika and cayenne pepper, then mix with the grated potato.
• Shape into hash browns.

Freeze the hash browns

• Place the shaped hash browns in the freezer to firm up.

Fry until golden

• Fry the hash browns in hot oil until golden, crispy and cooked through.
• Drain on paper and serve.