Step 1

Prepare vinaigrette: Whisk together the ingredients for the vinaigrette and refrigerate before use.

Step 2

Make hash browns:  Cook shredded potatoes in a skillet until golden and a little crispy.

Step 3

Toast bread for croutons:  Toast a piece of bread and after it cools, break it into croutons and crumbs to top the salad with.

Step 4

Prepare vegetables:  Rinse and spin greens and slice tomatoes in half.  Toss in a large bowl.

Step 5

Fry egg: Add butter (dairy or vegan) to a skillet and  cook each egg on both sides for about 1-2 minutes.

Step 6

Toss salad:  Toss the greens and tomatoes with vinaigrette, add hash browns, croutons and crumbs and distribute evenly on two plates.

Step 7

Garnish:  Lay fried eggs on top of each tossed salad.

Step 8

Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all of the ingredients to a blender and blend well.

Step 9

Shred potatoes (using a box grater, food processor or some other kitchen gadget)

Step 10

Put the shredded potatoes in a colander and run cold water over them.  Squeeze the shredded potatoes often while the water runs over them to get rid of as much starch as possible. (You'll notice when you squeeze the water out of the potatoes, the water will  be a little creamy white and murky.  After rinsing and squeezing a bit, the water will run clear. This takes just a minute or two.

Step 11

After the water runs clear, transfer the potatoes to a salad spinner.

Step 12

Spin the shredded potatoes in the salad spinner.  Toss out the water and spin another 3-4 times making sure to get all of the liquid out of the potatoes discarding the water after each spin.

Step 13

Heat 1 tablespoon oil (olive or avocado) plus 1 tablespoon vegan butter (or dairy butter) in cast iron skillet or non-stick skillet.

Step 14

Add the shredded potatoes to the pan being careful not to overcrowd the pan.

Step 15

Cook the shredded potatoes for  4-5 minutes , then using a spatula flip the potatoes and cook another 4-5 minutes.

Step 16

Then using 2 forks gently separate potatoes that are starting to stick together

Step 17

Add more butter or oil as needed.

Step 18

Flip another 2-3 times cooking about 2-3 minutes after each turn.

Step 19

Season with salt or Lawry's seasoning salt and freshly ground black pepper.

Step 20

Melt butter in a skillet.

Step 21

Crack egg into pan.

Step 22

Cook for 2-3 minutes on each side just until whites and yolks are set.

Step 23

Remove from pan and season with freshly ground black pepper.

Step 24

Toast bread in toaster or oven until lightly browned and set aside to cool.

Step 25

Tear into smaller pieces (torn croutons).