Potato Pancakes with Avocado Mash and Eggs

Potato Pancakes with Avocado Mash and Eggs

10030

Source: Everyday with Rachael Ray

Ingredients:
1 1/4 lbs. shredded baking potatoes
1 grated onion
4 eggs
2 avocados
3 T olive oil
3/4 tsp. salt
1/4 tsp. pepper
Chipotle-flavored hot sauce

Preparation:

Place shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in the onion, 1 T extra-virgin olive oil, salt and pepper. In a large nonstick skillet, heat 2 TBSPS 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-flavored hot sauce.