Begin by peeling and shredding 2 medium Russet potatoes using a grater. Squeeze out as much moisture as possible to achieve a crispy texture.

Combine the dried shredded potatoes with a tablespoon of cornstarch. Heat a non-stick skillet over medium heat, form into patties, and cook for 5-6 minutes on each side until golden brown.

Mash 1-2 ripe avocados in a bowl, season with salt and lemon juice.

Fill a saucepan with water and gently simmer. Add white vinegar, create a whirlpool, and poach 4 fresh eggs for 3-4 minutes.

In a heatproof bowl, whisk 3 egg yolks and the juice of 1 lemon over simmering water. Slowly add melted butter until creamy, seasoning with paprika.

Assemble by layering crispy hash brown patties with avocado mixture and poached eggs, drizzling with hollandaise sauce.