Boil the potatoes. Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook for about 10 to 12 minutes until they’re partially cooked, firm but starting to soften. You don’t want them fully tender. Drain and let them cool completely, at least 15 minutes.

Grate the potatoes. Using the large holes of a box grater, grate the cooled potatoes into a large bowl. The partially cooked potato will grate into a mixture of shreds and some mashed bits, which is exactly what helps them hold together.

Season and mix. Add the cornstarch, vegan parmesan, salt, pepper, smoked paprika, garlic powder, and onion powder. Mix everything together with your hands until well combined and the mixture holds when pressed. If it feels too dry to shape, add a splash of water to bring it together.

Shape. Divide the mixture into 9 equal portions and shape each into an oval patty, about 1 cm thick. Press them firmly so they’re compact. Place on a parchment-lined tray. For best results, refrigerate for 1 hour before frying, but you can fry them right away if short on time.

Fry. Heat about 1 cm of avocado oil in a large pan over medium heat until it reaches around 350°F (180°C). Working in batches, fry the hash browns for 3 to 4 minutes per side until deeply golden brown and crispy all over. Don’t overcrowd the pan.

Drain. Transfer to a paper towel-lined plate to absorb excess oil.

Make the dipping sauce. Mix together the vegan mayo, sriracha, smoked paprika, garlic powder, salt, and pepper until smooth.

Serve. Pile the hash browns on a plate, sprinkle with extra vegan parmesan and red pepper flakes. Serve hot with the spicy dipping sauce on the side.