• 2 cups shredded potatoes
  • 5 large eggs, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/2 yellow onion, finely diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chives
  • 1 tablespoon large flake salt


  1. Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes.
  2. Place in a large bowl and add one egg, salt, pepper, garlic and onion.
  3. Heat a nonstick skillet on medium-high heat and add oil.
  4. Place 1/2 cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty.
  5. Drop a single egg in the patty and cook until whites are set.
  6. Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.