Potato Pancakes, Avocado Mash, Eggs

I’ve really been on a breakfast foods kick lately.  This recipe I found from the Everyday with Rachael Ray Magazine once again.  The take 5 section, only 5 ingredients, reels me in every time.  I knew this would be a great breakfast for dinner idea.

Who doesn’t love crispy potato pancakes, creamy avocado, perfectly cooked eggs and a dash of hot sauce?  Put that all together and that’s a wonderfully delicious meal.

Let me show you how simple it was to make.

Ingredients: 1 1/4 pounds shredded baking potatoes, 1 grated onion, 4 eggs, 2 avocados, hot sauce

Start off grating a peeled potato over a clean thin hand towel.

Then gather up the edges of the towel and squeeze as much excess water as possible, and place in a mixing bowl.

Grate a onion on top of the grated potato.

Add salt and pepper and stir well.

To a hot skillet add a couple tablespoons of Olive oil, and make 4 flattened pancakes, cook for about 4-5 minutes per side.

then flip and cook longer, until cooked thoroughly.

While they are cooking, go ahead and prepare the avocados.  Simply cut them in half and remove the seed.

scoop out the flesh into a mixing bowl.

and mash together, add a little salt to taste.

Once the potato pancakes are done, set aside and plate.

Then on the same skillet add the eggs, a little salt and pepper. And cook to your liking.

Then place the pancake on the plate then a dollop of avocado

and the egg on top.

A few splashes of hot sauce, and perfection!

Print This RecipePotato Pancakes with Avocado Mash and Eggs

Rachel Ray Magazine October 2010

Ingredients:

1 1/4 pounds shredded baking potatoes

1 grated onion

4 eggs

2 avocados

hot sauce

Directions:

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. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and hot sauce.

I am happy to list this post @

Eat at Home, “Ingredient Spotlight”