Happy Friday, everyone! Today I have a fabulous breakfast for you all! Simple, fresh ingredients full of complex flavors. Crispy potato pancake smeared with smashed avocado and topped off with a creamy runny egg - if that doesn’t say Saturday morning breakfast then I don’t know what does! I didn’t have the luxury of eating this meal with a bloody mary or mimosa but that would certainly round out this breakfast treat perfectly!
Have a great weekend everyone!
Potato Pancakes with Avocado Mash and Eggs (serves 4)
Place 1 1/4 lbs shredded baking potatoes in kitchen towel and squeeze to remove moisture. Transfer to bowl and add 1 grated onion, 1 tbsp EVOO, salt and pepper. Heat 2 tbsp EVOO over medium heat. Divide potato mixture into 4 mounds in skillet and pat into pancakes. Cover with a sheet of foil and cook, adding 1 more tbsp EVOO, until browned, about 15 minutes. Transfer to platter. Cook 4 eggs to your liking. Mash up 2 avocados and season with salt, pepper and lime juice. Top each pancake with avocado, egg and hot sauce.
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