Wash potatoes. Grade into a bowl of very cold water. Let sit 15 minutes.

Meanwhile get a pot of water with the vinegar on to boil. You want to hold the water at just over when the water turns. Not a rapid boil. This poaches the egg correctly.

Drain potatoes well. Mix the spices, flours, one egg, and beer with them.

Heat a pan with 3 tbs oil. When at medium low heat, drop potatoes in and spread out into thin patties. The thinner the better. Fry until golden brown. Turn several times to insure the inside gets cooked evenly.

Drop eggs into the boiling water gently. Boil 4 minutes for soft poach. Add 1 minute for medium and 2 for hard.

The last time you flip the patties, sprinkle with a little more sea salt and add the sliced American cheese to melt.

Plate patties. Top with poached egg and shredded parmesan. Serve immediately. Enjoy.