Preheat the oven to 400F/200C and grate the potato with a cheese grater. Leave the skin on for added fibre!
Pile the grated potato onto a clean kitchen towel and scrunch it into a small ball. Squeeze as much of the water as you possibly can out of the grated potato. This is how you'll get crispy homemade hash browns!
Mix the dry grated potato with the olive oil, salt, onion powder and garlic powder in a small bowl.
Grease a 1 cup ramekin (like this one) with a little extra olive oil and stuff it full of the grated potato, creating a cup-like shape.
Bake in the preheated oven for 30 minutes, until golden brown.
Remove from the oven and layer the grated cheese and chopped ham into the bottom of the hash brown cup.
Carefully crack the egg on top of the ham and place back into the oven for a final 10-15 minutes, until the egg white is cooked and the egg yolk is soft or hard - however you like it.
Remove the hash brown cup from the ramekin and serve straight away whilst hot.