Using a box grater, shred one yukon gold potato, add the shredded potatoes into a large bowl and fill with cold water, let it sit for 5 minutes, then drain the shredded potatoes into a sieve and rinse with cold water, add the shredded potatoes into a cheesecloth, under a sink squeeze as much as possible of the water from the potatoes, once they´re well drained add them into a bowl, season with sea salt & black pepper and mix together until well combined

Heat a fry pan with a medium-high heat and add in a generous tablespoon of extra virgin olive oil, at the same time heat a saucepan with a low-medium heat, add in 4 cups of cold water, 1 tablespoon of white wine vinegar and a pinch of sea salt

After heating the olive oil for 2 minutes, add in a handful of the shredded potatoes, using a spatula push down the potatoes to create a patty, the shape doesn´t matter, but you want the thickness to be about a ¼ inch thick, after 3 minutes flip the hash brown, if it falls apart no big deal, just compact it back together with the spatula and cook for another 3 minutes, remove the hash brown from the pan, add more olive oil to the pan and add in another handful of the shredded potatoes, cook in the same method

Once the hash browns are cooked, the water in the saucepan should be simmering, using a whisk swirl the water in the pan to create a whirlpool, then gently add in 1 egg, after 3 ½ to 4 minutes the egg should be perfectly poached, using a slotted spoon remove the egg from the saucepan, cook your next poached egg in the same technique

To plate each dish, add one poached egg on top of one hashbrown, lightly season the poached egg with sea salt & black pepper and sprinkle the dish with freshly chopped chives, enjoy!