Potato Pancakes With Avocado Mash and Eggs |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Simple and delicious and filling. We often make this while camping. Ingredients:
1 1/4 lbs baking potatoes, shredded (or use thawed frozen hashbrowns) |
1 onion, grated |
4 tablespoons extra virgin olive oil, divided |
3/4 teaspoon salt |
1/4 teaspoon pepper |
4 eggs |
2 avocados |
chipotle hot sauce |
Directions:
1. Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat.
2. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter.
3. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute.
4. Mash the flesh from 2 avocados and season with salt.
5. Top each pancake with some avocado, an egg, and chipotle hot sauce.
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