Peel the potatoes and then shred them in a standard box grater. Add the shredded potato to a bowl and pour water over them. Let them sit for a minute. You'll see the water will get quite cloudy. Rinse off the water and add fresh water, let them sit again for a minute and then rinse again. Repeat a third time and you'll notice that the water will be pretty clear. Rinse a final time and then drain.
Using your hands squeeze out the excess water from the shredded potato and then add to a mixing bowl with the flour, chopped spring onions, olive oil, paprika, cayenne pepper, sea salt and ground black pepper and mix together.
Divide into 6 portions and roll into balls. Press down into a cookie cutter and form into a patty shape, or use the base of a glass to press down from the top and form into a patty shape.
Heat a pan with 1 Tbsp olive oil and when hot, add in the hash browns. If you can fit them all in at once then you can do so. If your pan isn't big enough, then do half the batch and then the other half.*
Fry until golden and crispy on both sides, around 3-5 minutes each side.
Serve with a dollop of vegan mayo, some tomato sauce and some chopped spring onions on top (optional).