Eggs and Herb Potato Pancakes
Servings 2
Calories 772kcal
Ingredients
Herb-Infused Potato Pancakes
- 2 cups Russet potatoes peeled and cut into chunks
- 2 TBSP Onion finely chopped
- 1 TBSP Fresh herbs parsley, chives, or dill, finely chopped
- 1 TBSP All-purpose flour
- Salt to taste
- Black pepper to taste
- 2 TBSP Extra-virgin olive oil
Turkey Sausage
- 4 oz Turkey sausage links
Eggs
- 1 tsp Extra-virgin olive oil
- 4 Eggs
- Salt to taste
- Black pepper to taste
Kimchi
- 1/2 cup Kimchi
Kiwi Banana Avocado + Chia Seeds
- 2 Kiwis peeled and sliced
- 1 Banana sliced
- 1 Avocado sliced
- 1 tsp Chia seeds
Coffee
- Coffee
- Creamer optional
- Sweetener optional
Instructions
- Prep all ingredients per the instructions above.
- Add potatoes to a pot and cover with water. Bring to a boil and cook until tender. Drain well.
- Mash the potatoes with onion, fresh herbs, flour, salt, and black pepper until combined. Form into patties.
- Heat extra-virgin olive oil in a large skillet over medium heat. Cook the potato pancakes on both sides until golden brown and crisp.
- Preheat the oven to 375°F (190°C). Cook turkey sausage on a baking sheet until browned and cooked to an internal temperature of 160°F (71°C).
- Heat oil in a skillet over medium heat. Crack in the eggs and cook until the whites are firm to desired doneness. Season with salt and black pepper.
- Arrange sliced kiwi, banana, and avocado on a plate and sprinkle with chia seeds.
- Brew and prepare the coffee to your liking.
- Serve herb-infused potato pancakes with eggs, turkey sausage, kimchi, fruit, and coffee.
Nutrition
Calories: 772kcal | Carbohydrates: 68g | Protein: 30g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 370mg | Sodium: 626mg | Potassium: 1856mg | Fiber: 14g | Sugar: 18g | Vitamin A: 979IU | Vitamin C: 96mg | Calcium: 154mg | Iron: 6mg