Tried this recipe earlier today and it was a winner with the Hubby! :)
1 1/4 pounds shredded baking potatoes
1 grated onion
hot sauce (optional)
Place the shredded potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in grated onion, 1 TB olive oil, 3/4 tsp salt and 1/4 tsp pepper. In a large nonstick skillet, heat 2 TB olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more TB olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 TB olive oil for about 1 minute. Mash the flesh from the avocados and season with salt. Top each pancake with some avocado, an egg and hot sauce ( if desired ).
YIELD: 4 servings
(recipe taken from Oct. 2010 issue of Every Day with Rachael Ray )