Zutaten für Poached Eggs On Baked Potato Pancakes
- Idaho Potatoes
- Onion
- Garlic Clove
- Scallion
- Kosher Salt
- Cracked Black Pepper
- Egg Whites
- Eggs
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Zubereitung von Poached Eggs On Baked Potato Pancakes
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 ½ cups shredded potatoes, ½ cup all-purpose flour, ¼ cup finely chopped onion, 2 large eggs, 1 tablespoon melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Lightly grease a nonstick baking sheet with cooking spray.
- Using a ¼ cup measuring cup, scoop potato mixture onto the prepared baking sheet, forming 4-inch pancakes.
- Spray pancakes lightly with vegetable oil spray.
- Bake for 10-15 minutes, then flip pancakes and bake for another 10-15 minutes, or until golden brown and crispy.
- While pancakes are baking, prepare poached eggs according to your preferred method (see notes for tips).
- Top each crispy potato pancake with 2 poached eggs.
- Serve immediately with 2 slices of whole-grain toast or your favorite bread.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
15g
Carbs
12g