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“I have to try this for a Sunday Brunch!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt margarine in small frying pan on medium-high.
  2. Add mushrooms and garlic. Cook for 2-3 minutes, stirring often, until mushrooms are softened. Transfer to medium bowl.
  3. Add next 4 ingredients. Stir well. Shape mixture into 8 patties, using about 1/4 cup for each.
  4. Combine flour and paprika in small shallow dish. Press both sides of each patty into flour mixture until coated.
  5. Heat cooking oil in large frying pan on medium-high. Add patties. Cook for 1-2 minutes per side until golden. Transfer to baking sheet.
  6. Sprinkle cheese over each patty. Cover to keep warm.
  7. Pour water into large saucepan until 3 inches deep. Add vinegar. Stir. Bring to a boil on medium. Reduce heat to medium-low. Water should continue to simmer.
  8. Break eggs, 1 at a time, into shallow dish. Slip each egg into water until all eggs are submerged. Cook each egg for 2-3 minutes until white is set and yolk reaches desired doneness.
  9. Remove each cooked egg with slotted spoon. Place 1 egg on top of each patty.
  10. Transfer 2 egg-topped potato cakes to each of 4 plates.

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