Peel and grate the potatoes. A food processor with the grating attachment is the easiest way to do this but you can grate manually if you prefer.
Place the shredded potato on a clean muslin or tea towel which you can then roll up to wring out the excess moisture. Blot the wrung potato shreds with kitchen paper for good measure.
Place the shredded potato in a large mixing bowl with the red onion and mix together which a fork so the shards of onion are evenly dispersed.
Whisk in the eggs, tapioca flour and salt and pepper.
Heat the ghee in a large skillet pan for a minute or so over medium-high until melted and shimmering.
Turn the heat down to low-medium then scoop up a small ball of potato mixture, roll between the palms of your hands and drop into the skillet, towards the edge so you can fit in another 3 hash browns.
Press each potato ball down firmly straightaway with a spatula so that they flatten out to form circular patties.
Cook the Hash Browns for 5 minutes on the first side until golden and then cook for 4-5 minutes on the other side until golden.
Remove the Hash Browns from the pan onto a baking tray and rest them in the oven on the lowest setting to keep warm whilst you prepare the rest of the Hash Browns.
Wipe the skillet with kitchen towel to remove any potato debris then add another tablespoon of ghee to the pan to heat up. Once heated cook 4 more Hash Browns in the same way as before. Repeat until you have used up all your potato mixture.
Serve the Hash Browns hot as soon as they are all ready.