Preheat oven to 425 degrees F.

Rinse your grated potatoes out with water to wash away some of that starch, then squeeze out as much water as possible. I recommend using a cheesecloth if you have one.

Heat griddle up to 400 degrees and drizzle olive on top. Place a handful of potato on the griddle and flatten to ¼ inch thick. Salt and pepper the potatoes and flip when the bottom is golden. Cook the other side until it’s crispy and golden.

While your potatoes are cooking, start whisking egg whites until they form stiff white peaks. This can be done with a mixer or by hand if you are trying to build some biceps in the process.

Gently fold in your spinach and prosciutto. Be careful not to break the egg whites or else your eggs will not be light and fluffy..

Spoon egg whites onto lined baking sheet. Make sure to leave a nice well in the center for the egg yolks later.

Bake egg whites for 8 minutes until they just barely start to become gold on the edges.

Pull the egg whites out of the oven and gently slide the egg yolks in the center and back for another 4 minutes.

Place your egg cloud on top of your hashbrown and garnish with some cilantro.