1. Wash potatoes and use a box grater and food processor to shred them. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a rag or towel. Place shreds in a bowl and mix in the onion, flour, and flax until evenly combined.

2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoop and slowly drop potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate flat piles like pancakes.

3. Cook until nicely golden browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

4. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.