Poached eggs, sweet potato pancakes with tomato sauce and kale
Recipe & Food Styling Mari Loewen Photography ANNA Magazine
San Marzano tomatoes come to the table here, and smother these healthy, crispy sweet potato pancakes with poached eggs. It’s a winning combo, and perfect for breakfast lunch, and dinner.
Ingredients
10 eggs
1 tablespoon vinegar
1 large sweet potato, peeled and finely shredded
¼ cup all-purpose flour
1 teaspoon sea salt
½ teaspoon cracked black pepper
Canola oil for frying
8 to 10 kale leaves, steamed to wilt slightly
San Marzano tomato sauce (get the recipe)
Preparation
For potato pancakes, place potatoes in large bowl. Add 2 eggs, flour, salt, pepper and stir to combine. Heat oil in large, heavy skillet over medium heat. Add small mounds of potatoes to skillet; flatten slightly with spatula. Fry until golden, about 5 minutes each side. Fry in batches, adding oil to skillet as needed. Drain on paper towels.
To poach eggs, fill deep skillet with 3 to 4 inches of water and 1 tablespoon vinegar; bring to boil and reduce to simmer. Break each of the 8 remaining eggs individually into small bowl and slip carefully into simmering water. Cover skillet and turn off heat. Set timer for exactly 4 minutes for medium-firm yolks. Remove eggs from water with slotted spoon and drain on paper towels.
To serve, layer 2 potato pancakes, 2 kale leaves, 2 eggs and ½ cup tomato sauce on 4 individual plates. Serve immediately. Serves 4.
