1. Preheat oven to 425 degrees.

2. Peel russet potato and Granny Smith apple.

3. Stand apple upright and cut off sides around core; discard core.

4. Grate potato and apple on large holes of a box grater into a large bowl.

5. Cover with cold, lightly salted water. Let soak for at least 5 minutes.

6. Strain potato and apple with a fine-mesh strainer. Transfer to a clean kitchen towel. Wring dry over sink.

7. Return potato and apple to bowl. Add cream cheese, seasoned gluten-free flour, 1 teaspoon cooking oil, and most of the chives. Season with about 1⁄4 teaspoon salt. Stir to form a cohesive mixture.

8. Form latke mixture into six balls, about 1⁄4 cup each. Gently flatten balls into patties, about 1⁄2-inch thick.

9. Heat about 1 1⁄2 tablespoons cooking oil in a large nonstick pan over medium-high heat. (To get a good sear on the latkes, make sure the pan is hot and the oil shimmers before adding the patties to the pan.) Once pan is hot, add patties.

10. Cook 4-5 minutes on each side, or until browned and crispy.

11. Heat about 1 1⁄2 tablespoons cooking oil in a small nonstick pan over medium heat. Carefully crack eggs into hot pan. Cook 3-4 minutes, or until whites have set (or to desired doneness). Lightly season with salt and pepper.

Serve with Broccoli