Peel the potatoes and grate them, I chose to pass them through the small grater so that I can squeeze more liquid from them. Squeeze them well with your hands, but you can also use a kitchen towel.
Put the squeezed potatoes in a mixing bowl and sprinkle wheat flour over them and mix with a wooden spoon until the flour has integrated into the potatoes and absorbed the remaining liquid.
Add the two eggs over the potatoes and stir again to incorporate the eggs. Season with sea salt, freshly ground pepper, garlic powder and vegetable mix for soups. Mix again and ready, we can start frying.
Heat the sunflower oil in a frying pan. Take a portion of potatoes by hand and flatten them in the palm to a thickness of about 0.5 inches (about 1-1.5 cm) and put them in the pan to fry.
Fry these hash browns until they turn golden, about a minute on medium heat, then turn them and fry them on the other side. If they are fried, take them out in a bowl lined with a paper towel to drain the excess oil,
In a serving bowl, I will put four tablespoons of Greek yoghurt and a bunch of finely chopped chives. Season with half a teaspoon of freshly ground pepper and the lemon juice, mix it well with a spoon and ready, it can be served.