The "toast" isn't bread however a fresh hash dark colored patty, finished with pounded avocado and after that a consummately poached egg! I have just made this formula utilizing crisp potatoes, yet have gotten notification from a few adherents that they utilized consistent solidified hash tans, defrosted them, and crushed out the water and they work truly well. I am about a help as long as it's agreeable and functions admirably!
To pursue the Whole 30 dinner layout you would need to include a second egg since protein ought to be the measure of your palm, yet the photographs looked better with only one egg (we nourishment bloggers need those Pinterest commendable pictures!) Add a little aiding of remaining veggies from the prior night and you have yourself a heavenly Whole 30 breakfast
On the off chance that you want to utilize solidified hash darker potatoes make certain to defrost them and press out all the dampness before shaping patties. On the off chance that you use almond or cassava flour this formula is Whole 30 agreeable. Cassava works significantly more like flour and holds together better. Obviously on the off chance that you are not following Whole 30 you can utilize any flour you wish. Makes around six patties. Spare additional patties in the ice chest and warm in container with a little elucidated margarine the following day or two!!
Ingredients
For potatoes:
- 5 cups grated potato white or sweet potato
- 1 tsp sea salt
- 1 large egg
- ¼ cup cassava flour or almond flour cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour
- 1 tablespoon arrowroot powder or cornstarch Whole 30 use arrowroot
- ½ tsp freshly ground pepper
- 3 Tablespoons chives chopped and divided
- 3 tablespoons butter or clarified butter (Whole 30 use clarified)
For topping:
- 1 ripe large avocado mashed (1 large avocado usually tops 4 patties)
- 2 poached eggs per potato patty
- 1 tablespoon distilled white vinegar
Instructions
- Grate potatoes using food processor or box grater.
- Place in bowl. Sprinkle with sea salt and stir well.
- Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
- Place grated potatoes in a bowl.
- Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
- Mix well.
- Take a 1/2 cup at a time and form into patties.
- Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
- While potatoes cook mash avocado with a fork.
- Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn't stick.
- Cook second side till golden brown. (turn down heat if pan is too hot by now)
- Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
- Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
- To Poach Eggs: I highly recommend watching the video above
- Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
- Bring to a rolling boil.
- Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
- Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
- Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
- Gently turn eggs over to get all the water out.
For more detail : bit.ly/2UwWvls
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