1 medium russet potato, pre cooked
1 tsp @archingles ramp salt (can sub a combo of garlic powder and onion powder)
1/2 tsp paprika
2 tsp avocado oil
2 Farmers Hen House eggs
Salt and black pepper
Shred the pre-cooked potatoes and season with garlic powder, onion powder, paprika, salt and black pepper.
Heat a medium cast-iron pan over medium heat and add oil. Form the shredded potatoes in 2 potato pancakes and add them to the pan. Cook until brown and crispy on both sides and warm through.
Next poach the eggs. Heat a saucepan over medium heat until simmering and then turn the pan to low. Add the eggs one at a time, then cover and cook for 3 minutes. Once cooked, remove the eggs and place on a paper towel-lined.
Assemble the boujee brunch! Start with potato pancakes, top with prosciutto, avocado and then poached eggs!