Make a sweet Valentine’s breakfast with these potato pancakes

Make a sweet Valentine’s breakfast with these potato pancakes

via @broylesa

0 “Fresh: Simple, Delicious Recipes to Make You Feel Energized!” by Donal Skehan.

Americans aren’t the only individuals who cherish potatoes for breakfast. Hashbrowns are on the menu at pretty much every cafe in the nation, however in Switzerland, you’ll discover a similarly dearest potato dish called rosti, which is more similar to a potato hotcake and is currently on early lunch menus around the globe, incorporating Bonhomie in Austin.

Irish culinary specialist Donal Skehan shared this sweet potato rosti in his 2017 book “Fresh: Simple, Delicious Recipes to Make You Feel Energized!” He serves it with a poached egg, sauteed spinach and a hollandaise sauce made with coconut oil rather than butter.

Poached Egg, Sweet Potato Rosti and Hollandaise

One of my favorite breakfasts in the whole world is eggs Benedict — I find it pretty hard to resist if I spot it on a breakfast menu. Traditionally it’s a ridiculously rich dish with a butter-laden sauce (no wonder it tastes good!), but I have been making a great alternative that swaps the English muffin with a crispy, sweet potato rosti, bumps up the nutrition with some pan-fried spinach and cuts out the butter by making a coconut oil-based hollandaise.

— Donal Skehan

For the sweet potato rosti:

1 large sweet potato (or 2 smaller ones), peeled and coarsely grated

1 large egg

Sea salt and freshly ground black pepper

3 tablespoons coconut oil

For the hollandaise:

2 egg yolks

Juice of 1/2 lemon

3 tablespoons melted coconut oil

Sea salt and freshly ground black pepper

1 tablespoon white wine vinegar

4 large free-range eggs

2 teaspoons coconut oil

5 cups spinach, tough stalks removed

Small handful of fresh chives, finely chopped

Sea salt and freshly ground black pepper

Heat the oven to 400 degrees.

Begin with the sweet potato rosti. Place the ground sweet potato in a vast bowl and split in the egg. Season with salt and dark pepper, and blend well to consolidate. Place a large, ovenproof skillet over medium-high heat and include the coconut oil. Place 4 storing tablespoons of the blend into the hot oil and press down to make little flat cakes. Fry until golden, and after that flip to the opposite side. Place the entire dish in the oven for 15 to 20 minutes, until cooked completely through.

For the hollandaise, fill a blender with hot water while you set up whatever remains of the sauce ingredients. Pour out the water when you are ready to begin. The warmth of the blender will enable the sauce to emulsify and thicken. Include the egg yolks and lemon juice, and then blend until smooth. While the blender is still on, gradually include the dissolved coconut oil until the point that the sauce is smooth and somewhat thickened, at that point season with salt and pepper.

To poach the eggs, fill a container with around 2 inches of water and bring to a boil. Add a pinch of sea salt and add the vinegar. Lower the heat to a simmer and crack the eggs into the water at the surface. (You may find it easier to break each egg into a container and slide it delicately into the water.) Cook for 3 to 4 minutes before removing with an opened spoon and draining on paper towels.

In the mean time, cook the spinach. Liquefy the coconut oil in a large skillet over medium-high heat and wilt the spinach. Season with salt and pepper. Drain off excess water and keep warm.

To serve, put the sweet potato rosti on four plates, divide the spinach among them, and top each with a poached egg. Top with a generous amount of the hollandaise sauce, the chopped chives and a crush of black pepper. Serves 4.

— From “Fresh: Simple, Delicious Recipes to Make You Feel Energized!” by Donal Skehan (Sterling Epicure, $24.95)

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