Shred potatoes with a box grater. The photo is using a Salad Master attachment. Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Fry the bacon, drain and crumble; set aside. Drain water from potatoes and squeeze dry. Place shredded potatoes in a bowl, and mix in the onion, flour, spices and egg until evenly distributed. Season with salt and pepper to taste.
At this point, you can make a full pan of hash browns or hash brown patties. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat.
When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
Cook until nicely 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.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.