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.

Guacamole

10008

Guacamole

Servings: 2 ½ cups

Time: 10 minutes

Source: Diana Kennedy

Ingredients:

2 T white onion, finely chopped

4 serrano chiles, finely chopped (seeds and all), or to taste

3 T cilantro, chopped

3 avocadoes (about 1 lb)

½ C unskinned tomatoes, finely chopped

Sea salt to taste

  Toppings

¼ C tomatoes, finely chopped

1 T white onion, finely chopped

2 T cilantro, chopped

Preparation:

Put the onion, chiles, cilantro, and salt into a bowl and crush to a paste. Cut the avocados in half and, without peeling, remove the pit and squeeze out the flesh. Mash them roughly into the base and mix well. Stir in the tomatoes and sprinkle the surface of the guacamole with the toppings. Serve immediately.