Servings: 6 servings


For potatoes:


For topping:



Grate potatoes using food processor or box grater.
Place in bowl. Sprinkle with sea salt and stir well.
Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel). The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
Place grated potatoes in a bowl.
Add egg, and flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
Mix well.
Take a 1/2 cup at a time and form into patties.
Heat a pan on high heat. Add ghee. When butter is very hot, add potato patties.
While potatoes cook mash avocado with a fork.
Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn’t stick.
Cook second side till golden brown. (turn down heat if pan is too hot by now)
Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.

To Poach Eggs: 
Fill a small pot with a 3″ of inches of water, add 1 T distilled white vinegar.
Bring to a rolling boil.
Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
Gently turn eggs over to get all the water out.



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