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Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
Heat about ¼ inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out ¼ cup potato mixture into the pan and flatten to a ½ inch thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately.