Monday, August 27, 2018

Magazine Monday #35: Potato Pancakes with Avocado Mash & Eggs

This is one of those recipes that just takes a few ingredients and makes a delicious combination of flavors.

I do have some issues with cooking eggs in that I'm so paranoid that I will undercook them so I tend to overcook them, so cook the eggs to your liking.  And use whatever hot sauce you want...I used Tapatio.

Make this for breakfast, make this for lunch, make this for dinner, whatever.  Just make it.  It's SO GOOD.

Potato Pancakes with Avocado Mash and Eggs
Makes 4 servings

1 1/4 lbs. shredded baking potatoes
1 onion, grated
5 Tbsp. olive oil
4 eggs
2 avocados
Hot Sauce
Salt & Pepper

Place shredded potatoes in a kitchen towel and squeeze out excess water.  Add the potatoes to a medium bowl and stir in grated onion, 1 Tbsp. olive oil, and salt & pepper to taste.

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat.  Divide the potato mixture into 4 mounds in the skillet and flatten into a round pancake.  Cover and cook, turning once and adding another 1 Tbsp. olive oil, until browned, about 15 minutes.  Transfer to a plate.

In that same skillet, add 1 Tbsp. olive oil and cook the 4 eggs until they're summy side up, about 2 minutes.

Mash the avocados and add salt & pepper to taste.

Top each pancake with avocado, an egg, and hot sauce.  Serve immediately (after taking a pretty picture for Instagram...).

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