When I woke up this morning, I thought to myself, I’ve got to get a recipe up on my blog for Sabroso Saturday. I was thinking of my version of empanadas (which I will post soon) but I wanted to post pics with it too. So then I thought maybe I’ll add a breakfast recipe and was wondering what to write.
Like any other morning, I drank my coffee with one of my favorite magazines like Everyday with Rachael Ray trying to get inspired with one of the recipes.
In the October issue, I spotted a tasty recipe with only five ingredients. I thought this is perfect and easy to make and would definitely fit into the Sabroso Saturday blog hop.
So here it is:
Potato Pancakes With Avocado Mash And Eggs
1. 1 1/4 pounds shredded baking potatoes
2. 1 grated onion
3. 4 eggs
4. 2 avocados
5. Chipotle-flavored or any flavored hot sauce
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-flavored hot sauce.
This is something I would absolutely make for breakfast for my husband and I (kids may not like). It’s easy, tasty and very simple to make.
For more great and tasty recipes, please visit Latinaonamission.com.