Saturday, October 1, 2011

Breakfast - This is My Favorite! Eggs, Hash Browns & Veggies

I just love any dish that has potatoes, this is a spicy potato pancake, 2 eggs over easy, and sliced fresh veggies

This recipe is not too difficult, gluten free and my favorite food

2 Large eggs
1 Whole idaho/russet potato - peeled and shredded
1/2 onion - peeled and shredded
1/2 Plum tomato - thinly sliced
1/4 English cucumber - thinly sliced
1/4 cup cheddar cheese
3 tablespoons extra virgin olive oil
1 tablespoon lemon or lime juice
Salt & pepper, garlic, onion & chili powder, paprika, cumin, and cayenne pepper

Kitchen Tools
1 non-stick sautee pan
1 box grater
1 oven tray - greased
1 offset spatula - optional

Preheat oven to 450
Begin by preparing the potato pancake, peel and shred the potato and onion
As soon as you shred the potato, add the lime juice to avoid oxidation (turning brown)
Preheat a sautee pan on a medium/high flame and add 1 Tablespoon EVOO
Add the spices to the potato mixture and stir it up together well
Grab the entire potato/onion shred, squeeze out any moisture and place it in the saute pan
Make sure to spread it evenly into 1 thin layer and let sautee for 2-3 minutes
Using a quick hand motion, swiftly flip the pancake and add 1 tablespoon EVOO
Let sit for an additional 2-3 minutes on the second side
Place the pancake on the oven tray and place in the oven for 10 minutes
When the pancake is 2 minutes from done add the last tablespoon of EVOO to the pan on medium heat
Carefully crack the eggs (leaving the yolk whole) and gently pour into the pan
After 30 seconds add the cheddar cheese
Wait another minute and gently flip the egg using a spatula or swift hand motion
Let sit for 30 second on the second side
Slice the tomato and cucumber
Food is ready to be served!

Prep time: 10 minutes
Cook time: 16 minutes
Yields: 1 serving

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