Grate potatoes into a colander and press or squeeze to remove excess water, place into a large bowl. Add paneer, provolone, garam masala, hot pepper and salt and toss well to combine well.
Melt 2 tbsp (30 mL) of the ghee in a 10 inch (25 cm) nonstick skillet over medium high heat. Scrape potato mixture into pan and press down well to flatten and form rosti. Reduce heat to medium and cook for about 10 minutes or until edges are golden brown.
Cover with a plate and flip skillet over with rosti and then slide back into the skillet to cook the other side. Cook for about 10 minutes or until golden brown and crisp. Remove to a serving board.
In a bowl, stir together yogurt, cilantro, and hot chili pepper, if using. Set aside.
Return same skillet to medium heat along with remaining ghee. Crack eggs into skillet and cook until desired doneness.
Spread yogurt mixture all over rosti and top with eggs. Cut into wedges and sprinkle with green onion, if using to serve.
Top 5 Nutrients: Vitamin B12 ≥44%DV, Selenium ≥36%DV, Vitamin C 33% DV, Pantothenate ≥32%DV, Niacin ≥26%DV.