This is pretty good and not too hard, it just requires a bit of attention to detail. The first issue I see seems to be that this is a UK recipe. The corn flour in the recipe is UK corn flour, which is what Americans call cornstarch. Second is implied direction that cannot be verified because the blog is down as of this review. To get the crispiest hashbrowns you need to grate the potato into cold water and drain. After draining squeeze very dry and make sure to use a hot pan. A too cold pan will make a gummy patty. Don't flip because it doesn't hold together well at first.
Another reviewer asked for a soy free way to make this and I used garlic hummus and it turned out great. I will say it might have been a bit much so plain hummus is probably a better choice. It was good with tomato jam.
