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Grate potatoes using food processor or box grater.
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Place in bowl. Sprinkle with sea salt and stir well.
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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.
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Place grated potatoes in a bowl.
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Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
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Mix well.
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Take a 1/2 cup at a time and form into patties.
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Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
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While potatoes cook mash avocado with a fork.
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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.
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Cook second side till golden brown. (turn down heat if pan is too hot by now)
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Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
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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.
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To Poach Eggs: I highly recommend watching the video above
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Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
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Bring to a rolling boil.
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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.
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Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
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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.
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Gently turn eggs over to get all the water out.