Wash and peel the potatoes. Grate them onto a teatowel then squeeze out as much water as you can. Tip the potato into a mixing bow, and mix in the onion, salt and white pepper. Stir through the flour, then finally the beaten egg.
Heat ½ centimetre oil in a large frying pan over a medium-low heat. Cook spoonfuls of the mixture for 3-4 minutes each side, or until deep golden brown. Keep them warm in a low oven (50C) while you cook the rest, or prepare toppings.
Serve in a stack, with a poached egg on top - or make into breakfast sandwiches stuffed with eggs, bacon, American cheese slices, avocado and tomatoes.
