Name: Potato-Scallion Pancakes with Vinegared Fried Eggs
Ingredients: ===PANCAKES ===; 1 1/4 lb All-purpose potatoes -; (2 large); 1/2 c Chopped scallions; including green tops; 1 tb Flour; 1/2 ts Baking powder; 1 lg Egg; beaten; 3 tb Finely-chopped fresh cilantro or basil; 1 ts Minced fresh oregano; (or 1/2 teaspoon dried oregano); 2 ts Minced fresh garlic; 3 tb Minced red bell pepper; 1/2 ts Crushed fennel seed; Salt; to taste; Freshly-ground black pepper; to taste; Vegetable oil; for frying; === TOMATOES AND EGGS ===; 6 lg Tomato slices; 5 tb Softened butter; 6 Eggs; 1 tb Minced shallots; 3 tb Red wine vinegar; 2 tb Mixed fresh chopped herbs; (such as parsley; tarragon, chives)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables		Ckright2	6	servings

INGREDIENTS

		===PANCAKES ===
1 1/4	lb	All-purpose potatoes -; (2 large)
1/2	c	Chopped scallions; including green tops
1	tb	Flour
1/2	ts	Baking powder
1	lg	Egg; beaten
3	tb	Finely-chopped fresh cilantro or basil
1	ts	Minced fresh oregano
		(or 1/2 teaspoon dried oregano)
2	ts	Minced fresh garlic
3	tb	Minced red bell pepper
1/2	ts	Crushed fennel seed
		Salt; to taste
		Freshly-ground black pepper; to taste
		Vegetable oil; for frying
		=== TOMATOES AND EGGS ===
6	lg	Tomato slices
5	tb	Softened butter
6		Eggs
1	tb	Minced shallots
3	tb	Red wine vinegar
2	tb	Mixed fresh chopped herbs
		(such as parsley; tarragon, chives)

INSTRUCTIONS

Boil or microwave the scrubbed, unpeeled potatoes until almost done. They
should be very firm. Cool, and peel potatoes. Coarsely grate into a mixing
bowl and add remaining ingredients (except oil) and mix gently but
thoroughly. Divide mixture into 6 portions and form into slightly flattened
pancakes and saute in oil until golden brown on both sides. Keep warm while
you prepare the tomatoes and eggs. Saute the tomatoes in 2 tablespoons
butter over moderately-high heat for a minute or two to heat through. Place
on top of pancakes. Wipe out pan and saute eggs quickly in one tablespoon
butter until edges are just beginning to brown but yolk is still soft.
Place eggs on top of tomatoes. Add remaining 2 tablespoons butter, shallots
and vinegar to pan and boil over high heat to reduce slightly. Stir in
herbs and season with salt and pepper. Pour sauce over eggs and serve
immediately. This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9745 broadcast 11-13-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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