Heat oven to 400 degrees.

Brush 6 ramekins (4 x 2 inch size) with 1 teaspoon olive oil and set aside.

Shred potatoes onto a cheese cloth or a clean kitchen towel, using a box grater; wring out excess moisture and transfer shredded potatoes to a large bowl.

Add green onions, 1/3 cup Romano cheese and hot sauce to potatoes. Season with salt and pepper, and mix all ingredients until blended. Divide potato mix among the 6 ramekins. Press down to form a nest. Bake in 400 degrees oven about 40-45 minutes, or until potatoes are tender and lightly browned.

While potatoes are baking, prepare the mushroom sauce. In a 10-inch skillet, melt butter in olive oil over medium-high heat. Add mushrooms and shallot to skillet. Cook 3-4 minutes, or until vegetables are softened.

Stir in prosciutto and cook until all liquid has evaporated.

Stir in cream and cook until reduced to 1-cup liquid. Stir in 1/4 cup Romano cheese. Keep sauce warm until ready to serve.

Prepare Poached eggs

Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer and add vinegar.

Gently crack eggs into simmering water. For best results, crack eggs into a small glass bowl and gently pour, or slide, eggs out of bowl into simmering water.

Repeat for all eggs.

Allow eggs to cook for 2 1/2 - 3 minutes. Yolks should still be slightly soft in the center and whites should be fully set.

Remove eggs from water with a slotted spoon and set on a warm plate.

To serve spoon, about 1/4 cup sauce into each potato nest. Top each with a freshly poached egg and any remaining sauce.