I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 5, 2011

Fried Eggs and Tomatoes on Scallion Potato Cakes

Serves 2-4

2/3 pound potatoes, peeled and roughly chopped
1 egg yolk
1/2 C grated cheddar cheese
3 scallions, finely chopped
2 Tb parsley, finely chopped
salt and pepper
1 Tb flour
4 Tb olive oil
1 garlic clove, sliced
3-4 plum tomatoes, halved lengthwise
butter for frying
4 eggs

Cook potatoes until tender, drain, and mash.  Stir in egg yolk, cheddar, scallions, and parsley.  Season with salt and pepper.  Form into four patties.  Coat the patties with flour, cover, and chill 30 minutes.

Heat oil in skilled over medium heat and fry 4-5 min on both sides or until golden.  Keep warm.

In same skillet, fry garlic for 2 minutes.  Add tomatoes, cut side down, and fry for 10-15 minutes, turning once while cooking.

Fry eggs and serve over cakes, spoon tomatoes over top.

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