Crispy Potato Brick with Poached Eggs

Instructions

1. Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
2. Grate potatoes over a towel using the larger holes of a box or cheese grater. Wrap towel tightly around potatoes, hold over a sink and wring out as much water as possible.
3. Place potatoes in center of prepared pan and form into approximately a 1 inch thick, tightly packed square. Bake 30 to 35 minutes then cool to room temperature.
4. Add oil to a small cast iron skillet set over medium-high heat. Maintain oil temperature between 325°F to 350°F.
5. While oil heats, place another small pot or skillet over medium heat and add at least 3 to 4 cups of water or enough to submerge eggs completely when poaching.
6. Once water is simmering, add vinegar. Crack each egg into a small dish, gently slip egg into hot water and cook 2 to 4 minutes or until whites are fully set but yolks are still jiggly.
7. Using a slotted spoon, remove eggs to a plate lined with paper towels and set aside to rest. Meanwhile, transfer potatoes to a cutting board without breaking. Cut into 4 equal squares.
8. Fry potato squares 1 at a time for 5 to 6 minutes per side. Flip as needed until golden brown and crispy. Drain on a rack, season liberally with salt and pepper, and let cool.
9. Serve potatoes topped with poached eggs. Garnish with fresh herbs, pico de gallo or hot sauce.