To prepare Crispy Potato Pancakes, peel and shred potatoes using a mandoline or grater. Place shreds in a kitchen towel and squeeze out any moisture. In a large bowl combine potato, onion, egg whites, and rice flour. Mix well and season with salt and pepper. In a large nonstick skillet heat a 3-count of oil (about 3 tablespoons) over medium-high heat. Add spoonfuls of the potato mixture to make free-form cakes about 4 inches in diameter. Fry until golden brown, turning once. Drain on paper towels and season with salt and pepper. Keep warm.

In a saute pan fry bacon over medium-high heat, stirring as it cooks so it curls up. Drain and set aside on paper towels.

In large nonstick skillet heat the 2 tablespoons oil over medium heat. Gently add the eggs and fry, sunny-side up, until the yolks are cooked but still runny in the centers. Keep warm.

Just before serving, prepare the Celery Pesto. In a blender combine celery ribs, the 1/2 cup celery leaves, the parsley, garlic, walnuts, and the 1/4 cup olive oil and process until well combined. Add Parmesan and adjust seasoning with salt and pepper.

To assemble, place a spoonful of Celery Pesto on each plate. Top with a Crispy Potato Pancake and a fried egg, sunny-side up. Season with a little salt and pepper. Top with bacon and garnish with celery leaves.