RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS
To make these colorful cakes, use small purple Peruvian fingerlings or purple sweet potatoes. Their vivid hue comes from anthocyanin, an antioxidant-rich pigment that protects against chronic diseases.
Provided by Juliana Hale
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
- Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
- Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
- Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 61.8 g, Cholesterol 378.3 mg, Fat 19.2 g, Fiber 4.6 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 1197.6 mg, Sugar 3.3 g
RAINBOW PANCAKES
Make and share this Rainbow Pancakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 40m
Yield 2 6-7 pancakes
Number Of Ingredients 12
Steps:
- TO MAKE PANCAKES.
- Sift cake flour, salt, and baking powder.
- Mix egg, sugar, milk, oil and vanilla extract in a bowl.
- Add in sifted flour mixture.
- Divide the batter and add food coloring in each, and mix thoroughly.
- Lightly oil a non-stick frying pan and set to medium heat.
- Scoop or pour in the batter, and cook both sides.
- TO MAKE ICING.
- Mix store-bought, ready-made icing with milk and water until smooth.
- Stack the colored pancakes.
- Pour over the icing.
- Top with sprinkles.
Nutrition Facts : Calories 923.5, Fat 24.3, SaturatedFat 6.5, Cholesterol 204.2, Sodium 682.6, Carbohydrate 152.9, Fiber 2.3, Sugar 38.5, Protein 21.8
POTATO PANCAKES WITH AVOCADO MASH AND EGGS
Make and share this Potato Pancakes With Avocado Mash and Eggs recipe from Food.com.
Provided by Motley Oklahoman
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 hot sauce.
Nutrition Facts : Calories 486.4, Fat 33.2, SaturatedFat 5.6, Cholesterol 186, Sodium 521.1, Carbohydrate 40.1, Fiber 9.8, Sugar 3.2, Protein 11.3
RAINBOW POTATO PANCAKES
Make amazing potatoes with this healthy dish: Rainbow Potato Pancakes. With a combination of russet and purple potatoes, you can create this savory treat at home in under 20 minutes!
Provided by Potato Goodness
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 25m
Yield 14
Number Of Ingredients 17
Steps:
- For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F.
- Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible.
- Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture.
- Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula.
- Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown.
- Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt.
- Use the same directions to make the purple potato pancakes using the ingredients listed above.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 18.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 453.5 mg, Sugar 0.8 g
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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