Prepare the potatoes: Peel the potatoes and grate them on the large holes of a box grater. Immediately place the shreds into a large bowl of cold water and swish them around with your hands — the water will turn cloudy with starch. Drain the potatoes in a colander, then rinse them again under cold running water until the water runs clear. This step removes the surface starch that would otherwise make your hash browns gluey.

Remove every drop of moisture: Tip the rinsed potato shreds onto a clean, lint-free tea towel. Gather the edges of the towel tightly to form a bundle, then twist the top firmly over the sink. Squeeze with all your strength — you should hear a distinct squeaking sound as the water forces its way through the fabric. When you can twist no more, unwrap the bundle and transfer the dry shreds to a large mixing bowl. The shreds should feel almost powdery to the touch.

Combine the base mixture: Add the finely grated onion to the bowl with the potatoes. The onion will release its own liquid as you work, so work quickly. Sprinkle over the flour, salt, pepper, and smoked paprika, then add the egg yolks. Use your hands to toss everything together until every shred is lightly coated. The mixture should feel cohesive but not wet — if it looks watery, add another tablespoon of flour.

Shape the hash browns: Divide the mixture into 8 equal portions. Using your hands, shape each portion into a flat, oval patty about 1cm thick. Press the edges firmly so they hold together — you want neat, uniform shapes that will cook evenly and look polished on the plate.

Heat the fat: Place a large, heavy-based frying pan over a medium-high heat and add enough vegetable oil or clarified butter to cover the base by about 5mm. When the oil shimmers and a tiny pinch of potato mixture sizzles immediately on contact, the fat is ready. The surface should be active but not smoking — adjust the heat down if it starts to darken too quickly.

Fry until deep golden: Carefully lower the hash brown patties into the hot oil using a fish slice. Do not overcrowd the pan — cook in batches of 4 if necessary. Fry for 4–5 minutes without moving them. You will see the edges turn a deep, burnished gold, and you should hear a steady, gentle sizzle. Flip each patty carefully using the fish slice — the cooked side should be an even, dark amber colour with a visibly craggy surface. Fry for another 4 minutes on the second side until the same colour is achieved.

Drain and season: Transfer the cooked hash browns to a wire rack set over a baking tray. Immediately sprinkle with a generous pinch of flaky sea salt while they are still hot — the salt will stick to the hot fat and enhance the crunch. Keep them warm in a low oven (100°C) while you cook the remaining batches.

Plate and garnish: Arrange the hash browns on warmed plates in an overlapping stack of two or three per serving. Spoon a small dollop of crème fraîche or soured cream beside the stack, then scatter over the snipped chives. The contrast of the pale, creamy garnish against the dark, craggy potato is what makes this dish look like it came from a smart brunch spot.