Potato-scallion Pancakes With Vinegared Fried Eggs
| 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 | T | Flour |
| 1/2 | t | Baking powder |
| 1 | Egg, beaten | |
| 3 | T | Finely-chopped fresh |
| cilantro or basil | ||
| 1 | t | Minced fresh oregano |
| or 1/2 teaspoon dried | ||
| oregano | ||
| 2 | t | Minced fresh garlic |
| 3 | T | Minced red bell pepper |
| 1/2 | t | Crushed fennel seed |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Vegetable oil, for frying | ||
| === TOMATOES AND EGGS === | ||
| 6 | Tomato slices | |
| 5 | T | Softened butter |
| 6 | Eggs | |
| 1 | T | Minced shallots |
| 3 | T | Red wine vinegar |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 242.4mg
Sodium: 411.4mg
Potassium: 467.4mg
Carbohydrates: 10.6g
Fiber: 2.5g
Sugar: 4.7g
Protein: 9.4g