Start by shredding your potato.

Once shredded, spread the potato between sheets of paper towel, pressing potatoes to draw moisture out of them, repeating between fresh paper towel until nearly dry (the dryer they are the crispier they will be).

Once dried, place the potatoes in a bowl, add salt, pepper, and garlic powder to taste, and mix in a tablespoon of flour.

In a pan on medium heat, pour enough canola oil to coat the bottom of the pan.

Take a handful of shredded potato and flatten it into a patty. Do this with all your potato.

Once pan and oil is heated, cook hashbrowns until golden brown on each side.

After the first side of the hashbrown has cooked, in a separate pan on medium heat, with a drizzle of olive oil or some butter, begin cooking your spinach until wilted, adding salt and pepper to taste. Adding about 1-2 tablespoons of crumbled feta at the end.

Remove your spinach to a plate, frying 2-3 eggs (depending on how many hashbrowns) in butter until cooked to your liking.

Once everything has cooked, place hashbrowns on plate, top with spinach, and fried egg.