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Potato Pancake & Eggs

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 474kcal

Ingredients

  • 2 cups Potatoes peeled and diced small
  • 2 tbsp Butter plus more for buttering the toast if desired
  • 1 tbsp Scallions chopped
  • 2 tbsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices Sourdough bread toasted
  • 1 Apples sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Bring a saucepan of salted water to a boil. Cook the potatoes until they are tender and easily pierced by a fork. Drain well. Mash the potaotes with a fork or ricer, stir in the butter and scallions. Season with salt and pepper to taste. Evenly form the mixture into patties.
  • Heat half of the oil in a non-stick pan or skillet over medium heat. Once hot, fry the potato pancakes on both sides until crispy and deep golden brown. Set aside to drain any excess grease.
  • Heat a non-stick pan over medium heat. Add the remaining oil. Crack the eggs into the pan, season with salt and pepper. Cook until the whites start to become firm, then add 1 tablespoon of water and cover with a lid to help firm up the whites of the egg. Season with salt and pepper.
  • Serve the eggs with potato pancakes, toast (buttered if desired, and apple.

Nutrition

Calories: 474kcal | Carbohydrates: 27g | Protein: 14g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 372mg | Potassium: 282mg | Fiber: 3g | Sugar: 12g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg