Organic ‘American Breakfast’ 🥔🍳

1. Potatoes: Peel the potatoes and grate them on a coarse grater. Place in a bowl, sprinkle with salt, and mix. Let sit for 5 minutes to release their juices.

2. After 5 minutes, rinse the potatoes in cold water (to remove excess starch), then squeeze them very firmly to remove all liquid (use a clean kitchen towel or your hands). The potatoes must be dry to ensure they get crispy.

3. Add the egg and a pinch of pepper to the squeezed potatoes (add a bit more salt if needed). Mix thoroughly.

4. Frying: Heat oil in a skillet. Spoon portions of the mixture onto the pan, forming flat patties. Fry over medium heat on both sides until golden brown and crispy. Drain on paper towels.

5. Sauce: In a blender, pulse the spinach, arugula, sunflower seeds, and garlic into a smooth paste (or finely chop by hand). Gently stir the paste into the thick yogurt using a spoon (do not over-blend the yogurt, or it will become thin).

6. Serving: Arrange the hot hash browns on a plate. Top with (or place alongside) the organic turkey ham and a generous dollop of the green sauce. Garnish with crispy radish slices.