Crispy Hash Brown Cake

1. Grate 2 small russet potatoes with a cheese grater.
2. Using a paper towel, squeeze the grated potatoes to absorb some of the water.
3. Heat a cast iron skillet over high heat with 2 tablespoons of avocado oil.
4. Spread the grated potatoes across the bottom of the skillet and press them down firmly with a spatula.
5. Season with plenty of salt.
6. Reduce heat to medium-high and cook without touching for 8-10 minutes, until the bottom is crispy.
7. Using a large spatula, carefully and quickly flip the hash brown cake over.
8. Reduce heat to medium-low and continue to cook until crispy on the other side, about 6-8 more minutes.
9. Transfer to a cutting board and slice into fourths. Serve immediately, optionally with fried eggs and wilted spinach.