Potato Pancakes With Avocado Mash and Eggs

Name: Potato Pancakes With Avocado Mash and Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs baking potatoes, shredded (or use thawed frozen hashbrowns); 1 onion, grated; 4 tablespoons extra virgin olive oil, divided; 3/4 teaspoon salt; 1/4 teaspoon pepper; 4 eggs; 2 avocados; chipotle hot sauce

Submitted by Motley Oklahoman

"Simple and delicious and filling. We often make this while camping."

Download

photo by Motley Oklahoman

Ready In:: 15mins
Ingredients:: 8
Serves:: 4

ingredients

1 ¹⁄₄ lbs baking potatoes, shredded (or use thawed frozen hashbrowns)
1 onion, grated
4 tablespoons extra virgin olive oil, divided
³⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
4 eggs
2 avocados
chipotle hot sauce

directions

Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat.
Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter.
In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute.
Mash the flesh from 2 avocados and season with salt.
Top each pancake with some avocado, an egg, and chipotle hot sauce.