Potato Pancakes With Avocado Mash And Eggs

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/4 lbs baking potatoes, shredded (or use thawed frozen hashbrowns)
• 1 onion, grated
• 4 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs
• 2 avocados
• chipotle hot sauce

Recipe

• 1 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.
• 2 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.
• 3 in the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute.
• 4 mash the flesh from 2 avocados and season with salt.
• 5 top each pancake with some avocado, an egg, and chipotle hot sauce.