Potato Cakes and Poached Eggs
Gluten Free Recipes
To speed things along a bit, you can steam the potato and sweet potato the night before and then use two pans to poach the eggs. These Potato Cakes and Poached Eggs also make a fabulous accompaniment to meat, fish or chicken dishes. This recipe is gluten free, dairy free and detox friendly.
1-1/2 pound potatoes, quartered
14 ounces orange sweet potato, cut into 1-1/4 inch thick slices
2 tablespoons chopped fresh flat leaf (Italian) parsley
2 tablespoons chopped fresh chives
10 ounces baby spinach leaves
Steam potato and sweet potato for 20 minutes or until tender. Set aside to cool.
Pass all potato through a potato ricer fitted with a medium plate into a large bowl.
Add eggs, parsley , half the chives and oregano. Season well with salt and pepper and mix until combined.
Heat a large non-stick frying pan over medium heat and brush the pan with oil to lightly grease. Use a 1/3 cup measure to scoop four lots of potato mixture into the pan. Use a spatula to flatten slightly and smooth the top. Cook for 2 to 3 minutes or until browned underneath.
Carefully turn cakes and cook for 2 to 3 minutes or until browned. Line an oven tray with baking paper. Place potato cakes on tray in oven at 200 degrees to keep warm. Repeat with remaining potato mixture, brushing the pan with oil between batches.
Bring a saucepan of salted water to the boil, add vinegar, then reduce to a gentle simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in the pan to create a whirlpool. Tip egg into center of whirlpool and cook for 3 to 4 minutes or until set on the outside. Use a slotted spoon to lift egg onto a plate lined with paper towel. Continue cooking eggs, placing on the plate when done.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add spinach, cover and cook, tossing leaves occasionally , for 3 to 4 minutes or until wilted. Season with salt and pepper and set aside.
Carefully lift eggs from plate and return to saucepan of hot water to heat for 1 minute. Lift onto paper towel to drain quickly.
Place potato cakes onto serving plates, top with some spinach and finish with a poached egg. Sprinkle with remaining chives and serve immediately.
- Potato cake mixture can be made a day ahead and cooked up to 1 hour ahead. Keep warm in the oven as suggested.
- Eggs can be poached up to 30 minutes ahead. Reheat as outlined in recipe just before serving.
- Wilt spinach close to serving.
Recipe makes 2 servings (hearty breakfast - could serve 4 a light breakfast)
Adapted from The Eat Well Cookbook