Prepare Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Stir well and set aside for about 5 minutes until it thickens and becomes gel-like.

Shred Ingredients: Using a grater or food processor, shred 2 medium starchy potatoes and 1 small white onion.

Remove Excess Liquid: Place the shredded potatoes in a nut milk bag or cheesecloth, squeezing tightly to remove excess moisture. Keep the drained liquid for the starch that settles at the bottom.

Mix Ingredients: In a large bowl, combine the shredded potatoes, onion, flax egg, 2 tablespoons of rice flour, 1 teaspoon of sea salt, and ½ teaspoon of smoked paprika.

Heat Oil: Preheat a skillet over medium-low heat and add 1-2 tablespoons of oil.

Form Hash Browns: Shape the mixture into ⅛ to ¼ cup portions, flattening them to about ¼ inch thick. Fry until they are golden on both sides, around 6-8 minutes per side.