In a food processor, process your peeled potatoes and onion until they’re grated. You may also grate using a box grater but it will take longer.
Pour grated potatoes and onions into a clean tea towel and wring out the liquids until mostly dry. Pour into a large mixing bowl and add salt, black pepper, dried parsley, and garlic powder and mix well. Flatter your batter and divide equally into four portions.
Into a non-stick pan over medium high heat, add avocado oil. Once hot enough, add your portioned batter to the pan and flatten with a spatula. Fry until crispy golden brown and cover with a lid to quicken cooking process, usually about 7-8 minutes. Flip and fry on the other side.
Meanwhile, fry your eggs sunny side up and slice your avocado. Serve over top of hot rosti with vegan sour cream or ketchup. Enjoy!
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