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Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes.
Place in a large bowl and add one egg, salt, pepper, garlic and onion.
Heat a nonstick skillet on medium-high heat and add oil.
Place ½ cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty.
Drop a single egg in the patty and cook until whites are set.