1 1/4 lbs. shredded baking potatoes
1 onion, grated
5 Tbsp. olive oil
4 eggs
2 avocados
Hot Sauce
Salt & Pepper
Place shredded potatoes in a kitchen towel and squeeze out excess water. Add the potatoes to a medium bowl and stir in grated onion, 1 Tbsp. olive oil, and salt & pepper to taste.
Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Divide the potato mixture into 4 mounds in the skillet and flatten into a round pancake. Cover and cook, turning once and adding another 1 Tbsp. olive oil, until browned, about 15 minutes. Transfer to a plate.
In that same skillet, add 1 Tbsp. olive oil and cook the 4 eggs until they’re summy side up, about 2 minutes.
Mash the avocados and add salt & pepper to taste.
Top each pancake with avocado, an egg, and hot sauce. Serve immediately (after taking a pretty picture for Instagram…).
