INSTRUCTIONS

1. For the hash, using a clean kitchen towel, squeeze out as much liquid as possible from potatoes and onion. Transfer to a large bowl, then add egg and salt. Season with freshly ground pepper. Using a fork, stir until egg is incorporated and mixture is fully combined.
2. Melt 2 tbsp butter with oil in a large non-stick frying pan set over medium-high heat. Scrape in potato-mixture, firmly pressing down with a heatproof spatula, to fill the pan in an even layer. Cook, occasionally pressing down with spatula, until underside is crisp and deep golden-brown, 5 to 7 minutes. Gently slide potato round out of the pan, onto a large plate or cutting board. Carefully set pan upside down, over hash, then in one quick motion, flip over to invert hash back into the pan, lightly shaking to fit. Return to heat, pressing with spatula to ensure good contact with the pan. Cube remaining 1 tbsp butter and dot around the edges of the potato, gently shaking to allow melted butter to move underneath. Continue cooking until underside is crisp and deep golden-brown, 5 to 7 more minutes. Gently slide hash onto same plate or cutting board and set aside.
3. For the eggs, add oil to same pan and return to medium-high heat. Once shimmering, crack in eggs. Cover with a lid or foil and continue cooking until whites are set with crisp edges but yolks are still soft, about 2 minutes. Remove from heat, then season with salt and freshly ground pepper.
4. To assemble, using a spoon, break up potato hash into irregular bite-sized pieces and divide among 4 bowls. Layer with tomatoes, avocado and eggs. Sprinkle with za’atar and top with sour cream and microgreens. Serve immediately.