Hash Browns Egg in a Hole

If using russet potatoes shredded by hand, immediately place shreds in a bowl of cold water; set aside. In a medium bowl combine 1 egg, garlic powder, onion powder, salt, and pepper. Drain russet potatoes, if using. Squeeze dry. Add potatoes to egg mixture; toss to coat.

Heat oil in an extra-large nonstick skillet over medium. Carefully portion potato mixture into 4 mounds in skillet. Use 2 forks to gently shape each mound into a 3 1/2 to 4-inch round with a 2-inch center or indent. Cook 3 to 4 minutes or until brown. Carefully turn each round. Cook 2 minutes more. Turn again. Crack an egg into a custard cup and slip the egg into the center of each potato round. Cook 5 to 6 minutes more or until the egg yolk is starting to thicken. For sunny side up eggs, remove skillet from heat. Cover and let stand 1 minute. For over-easy eggs, turn potato round and cook 30 to 60 seconds. Garnish with chives, if desired.