Potato Pancakes with Egg & Avocado

1½ lbs russet potatoes, shredded

1 onion, grated

4 eggs, fried

olive oil for frying

1 avocado, mashed

Squeeze potatoes in a towel to remove moisture. Stir in grated onion, ½ tsp salt, ¼ tsp pepper, & 1 Tbsp olive oil. Preheat skillet to med heat and add 1 Tbsp olive oil. Put potatoes in 4 mounds in skillet. Flatten and cover with foil. Cook for about 8 minutes until nicely browned. Turn and add a little more oil and cook for 8 more min on other side. Put potato cake on plate, spread with avocado and top with a fried egg. Add Tabasco if desired. Yum!