900 g potatoes, peeled and coarsely grated
salt and freshly ground black pepper
1 onion, peeled and grated
2 egg yolks
¼ tsp paprika or grated
nutmeg
oil for frying
freshly chopped parsley to garnish

Remove excess moisture from the grated potatoes by patting with a clean cloth or paper towel.

Place the grated potato in a bowl. Add the seasonings to taste, grated onion, egg yolks and the paprika. Mix thoroughly and divide into 8 even portions.

Heat a shallow layer of oil in a frying pan. Shape each portion of potato mixture into a round, square or triangle shape. Fry a few gently in the hot oil for 2-3 minutes on each side until golden brown. Transfer to a dish lined with paper towel. Keep warm while cooking the remaining hash browns. Serve hot, sprinkled with freshly chopped parsley.