Preheat the oven to 180°C fan / 400°F.
Make a flax egg by combining the ground flaxseeds with 2 tbsp of water in a small bowl and leave to one side so the mixture thickens.
Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour and generous pinches of salt and pepper.
Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly 1 cm thick, then repeat until all of the mixture is used up.
Bake in the oven for 30-40 minutes or until the hash browns become golden brown.
Serve and enjoy!