Rinse shredded potatoes under running water, till water runs clear. Keep aside to drain thoroughly and then squeeze dry in clean kitchen napkin.

Place potatoes in a bowl, and mix in the onion, flour, herbs, onion powder, salt, pepper, and egg until it's a homogeneous mixture.

Heat about 1/2 the quantity of oil in a large thick bottomed pan over medium high heat. When oil is sizzling hot, take about palm full of potato mixture and lay it on the pan making sure it's tightly packed, giving it a rectangular shape.

Cook until nicely browned on the bottom. Press gently with a flat spatula so it's evenly browned. Flip it over and brown on the other side. Do not hasten to flip it if the potatoes feel loose.

Remove from pan and drain on paper towels to absorb excess oil. Sprinkle little salt and pepper if necessary and serve immediately.

Repeat procedure with remaining potato mixture.