1 russet potato
2 pretzel buns
Yields 2 sandwiches.
Clean and shred the potato. Don't bother peeling it.
Dice the onion. Use about half as much onion as you have potato shreds.
Beat both eggs, either separately or with some way to have them be two equal portions.
Place potato and onion in a hot pan (around medium temperature, depends on stove and burner size) and cook until potato becomes translucent.
Once cooked, remove from pan. Mix shredded cheese in with the potato and onion (amount depends on how much cheese you want).
Place pretzel buns in toaster (cut in half). Let these toast during the next steps, but make sure they don't burn.
Take half of the potato/onion/cheese mixture, form it into a vague patty shape, and place it in the pan, still on the same temperature.
Add a small amount of the beaten egg around the edges of the "patty", scraping it up against the edge with a spatula as it cooks to define the patty shape. Flip it over and do the same. Repeat until one egg is gone.
Cook patty (on both sides) until you are satisfied with how the egg looks.
Repeat cooking process for second half of potato/onion/cheese mix and second egg.
Place patties on toasted pretzel buns. Add more cheese if you feel like it.