Using one chopstick per hot dog, slowly pierce one end of each hot dog with the tapered end of the stick and guide it three-quarters of the way up each hot dog. Dust each hot dog with flour and shake off excess. Set aside.
In a medium bowl, add 1/8 cup flour, paprika, garlic powder, onion powder, salt and a grind or two of black pepper. Whisk in egg.
Drain potatoes in a colander and rinse with water. Using a clean kitchen towel or paper towels, place shredded potatoes in the center and close corners of cloth or paper towels. Twist in alternate directions with the potatoes in a ball in one hand and the excess towel in the other, squeezing out as much excess moisture as possible. Add dried potato shreds in bowl with egg mixture and combine until blended.