Apple Bacon Potato Cakes with Poached Eggs recipe |
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12/13/2011
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IngredientsFor the potato cakes:1 large potato, peeled 1 medium Granny Smith apple, peeled and cored 1/4 medium onion finely chopped, about 1/3 cup 1 strips thick cut bacon, cooked crisp and chopped 2 tablespoons all-purpose flour 1 egg 1/2 teaspoon salt 1/2 teaspoon fresh cracked black pepper 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Vegetable oil, for frying For the poached eggs: Water for poaching 1/2 teaspoon apple cider vinegar 4 eggs DirectionsIn a food processor, or with a box grater, shred the potato and apple. Place the shredded potato and apple in a clean dish cloth, or in a salad spinner, and press or spin out the excess liquid.In a medium bowl add the drained potato and apple, onion, flour, egg, salt, pepper, paprika, and cayenne pepper. Mix until well combined. In a non-stick skillet over medium heat add two tablespoons of vegetable oil. Once it shimmers scoop golf ball sized scoops of the potato mixture into the oil and gently flatten them until they are no more than 1/4-inch thick. Cook until deeply golden on both sides, about 5 minutes per side. Drain on paper towels. Once drained you can transfer these to an oven safe plate and store in a warm oven while you poach the eggs. Bring a wide pan filled 3-inches deep with water to a simmer over medium heat. Add the vinegar and stir to combine. Break the eggs, one at a time, into a small ramekin or dish. Slide the eggs slowly into the simmering water. Immediately turn the heat down to medium low and poach until the eggs are your preferred level of doneness. For a very runny yolk poach for 2 minutes, for a firmer yolk poach for 3 to 4 minutes. Remove the eggs from the water with a slotted spoon to drain. To serve arrange three potato cakes in a plate and top with a poached egg. Garnish with fresh cracked pepper and a generous sprinkle of sea salt. Enjoy! ServingsServes 4Recipe and picture provided by Evil Shenanigans food blog. |
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