1 tablespoon (14 grams) sliced chives
2 cups (466 grams) potato chips
kosher salt and cracked black pepper
1 teaspoon (14 grams) of butter
sliced chives (for garnish)
Greek yogurt (for garnish)
Whisk the eggs and chives in a large bowl. Gently fold the fries into eggs, trying to break as few as possible. Season with salt.
Heat skillet over medium-high heat and add butter; When the foam decreases, add the egg / potato mixture and lower the heat to medium low. Using a rubber spatula, gently remove the eggs from the sides of the pan while the eggs are laying.
When the eggs have started to lay, use an oven mitt and a plate to flip the cake. Place the plate on the pan and secure the pan to the plate with an oven mitt, flip the pan so the cake falls onto the plate, then gently slide the cake back into the pan to finish cooking.
Cut into segments and serve with more sliced chives, ground black pepper, and Greek yogurt.