This dish is a vibrant explosion of flavors and textures, combining the comforting warmth of potatoes with the creamy richness of avocado and the luxurious decadence of perfectly poached eggs. It’s a simple yet elegant meal that’s perfect for any occasion, from a leisurely weekend brunch to a quick and satisfying weekday breakfast.
INGREDIENTS
For Patties:
- 5 cups grated potato (white or sweet)
- 1 tsp sea salt
- 1 large egg
- ¼ cup cassava flour or almond flour (cassava is better for binding)
- 1 tbsp arrowroot powder or cornstarch (arrowroot for Whole30)
- ½ tsp freshly ground pepper
- 3 tbsp chopped chives (divided)
- 3 tbsp butter or ghee (ghee for Whole30)
For Topping:
- 1 ripe large avocado, mashed
- 2 poached eggs per patty
- 1 tbsp distilled white vinegar (for poaching eggs)
INSTRUCTIONS
- Prep Potatoes: Grate the potatoes and sprinkle with salt. Let them sit for a moment, then squeeze out excess moisture using paper towels or a clean dish towel (repeat as needed to get the moisture out).
- Mix Patty Ingredients: In a bowl, combine the grated potatoes, egg, flour, arrowroot powder, pepper, and 2 tbsp chopped chives. Mix well.
- Form Patties: Take about ½ cup of the mixture and form into patties.
- Cook Patties: Heat butter or ghee in a pan over high heat. Add the patties and cook for 3-4 minutes until golden brown. Flip them and cook the other side until golden as well. You may need to add a little more fat if the patties stick.
- Poach Eggs: In a small pot, bring 3 inches of water and 1 tbsp vinegar to a boil. Stir to create a vortex and gently drop the eggs into the center. Poach for 2-3 minutes for runny yolks, or 4-5 minutes for cooked through eggs (although that’s not recommended for the best texture).
- Assemble: Once the patties are cooked, top them with mashed avocado and poached eggs. Season with salt and pepper and garnish with the remaining chives.
Enjoy your crispy potato patties topped with creamy avocado and perfectly poached eggs!
