How To Make Rosti:

1. Grate potatoes: Peel and coarsely grate the potatoes (either with a hand grater or food processor).
2. Grate onion: Finely grate the onion.
3. Squeeze out liquid: Place the potatoes and onion in a clean kitchen towel or several layers of cheesecloth and squeeze out all the liquid.
4. Make mixture: Place squeezed out potatoes and onion into a large bowl with the remaining rosti ingredients and mix together.
5. Heat oil: Heat 1/2 inch of avocado oil in a large pan over medium/high heat. (I like cast iron).  You can test the heat by dropping a shred of potato in the pan (want it to start sizzling right away or the pan is too cold but if it smokes and burns then the pan is too hot).
6. Pan fry rosti: Drop large spoonfuls of the mixture into the pan to form circles that are larger than your poached eggs  (about 3.5 inches in diameter) and flatten with the back of a spatula.  You can also use a circle food ring to help with this.  You will be able to fit 3 or 4 rosti in the pan at a time. Cook for 3-4 minutes on each side or until golden brown.  Place paper towels on a baking sheet with a rack on top.  Place cooked rosti on the rack and repeat with remaining mixture.
7. Oven Method: This will produce a slightly different texture and coloring but is also easier.  Preheat oven to 400F.  Line a baking sheet with parchment paper and form the rosti mixture into 3.5 inch circles, flattening with the back of a spatula.  Brush the tops with a little oil and bake for 30 minutes or until golden brown and crispy on top.

Assemble Rosti Eggs Benny:

1. Top with poached egg: Place poached eggs on top of finished rosti.
2. Add toppings: Pour over a generous amount of hollandaise sauce and scatter over some crispy bacon pieces and chopped chives.