Hash Brown One Eyes

• For the Hash Browns
• 2 medium-large baking potatoes
• 1 small onion
• 1 teaspoon kosher salt
• 1 egg
• 2 tablespoons flour
• oil for frying
• To assemble and serve
• 3 eggs
• salt and pepper

1. Grate the potates and the onion. Don't do this much before frying, as the potatoes will brown.
2. Add the salt and flour, then beat in the egg.
3. In a frying pan, add oil to about 1/2 inch deep. Heat over medium heat until a shred of potato dropped in sizzles immediately.
4. Gather one third of the potato mixture into a ball, squeeze out some of the liquid, and add to the frying pan. Flatten with a spatula, and cook on each side about 6-7 minutes until nicely browned. Remove to a paper towel to drain. Repeat twice more with the remaining potato mixture. (You can fry up the hash browns 1-2 hours in advance if you'd like.)
5. Preheat the oven to 400u0b0F. Oil a baking sheet.
6. Arrange the hash browns flat on the baking sheet. Using a finger or the back of a spoon, smoosh a well in the center of each hash brown.
7. Carefully crack one egg into each depression and sprinkle with salt and pepper.
8. Bake for 10-15 minutes, until the white is set and the yolk is as set as you like it-less time if you like it runny.
9. Serve with ketchup, sour cream, and hot sauce.

browns, baking potatoes, onion, kosher salt, egg, flour, oil, assemble, eggs, salt

Taken from food52.com/recipes/535-hash-brown-one-eyes (may not work)