**To drain potatoes after shredding, place them on a kitchen towel and squeeze them into a ball until all the liquid is out of them. Do this in two batches to make sure that they are as drained as possible as wet potatoes will not brown or crisp.
This recipe won first runner-up in a national breakfast competition that had over 300 entries!
One of the great things about this recipe is that it takes simple ingredients and combines them in a very different way. It's also easy to substitute for dietary restrictions - make it veggie by using spinach, feta, and sun-dried tomatoes or omit the cheese for lactose sensitivities.
