This is a great weekend breakfast to really get your day going. The potato pancakes are easy to make and you can be creative with the filling. I use potatoes in this recipe, but carrots, celeriac, or sweet potatoes would also be good.
Recipe from “Scared Wheatless”, copyright © 2015 by Mary Jo Eustace. Whitecap Books.
ingredients
directions
Preheat the oven to 350°F (175°C).
Place the shredded potatoes into a bowl. Salt and pepper to taste. Add the melted butter, flour, chopped parsley (or chives, or dill), and mix well.
Cover the bottom of a heavy frying pan with the canola or sunflower oil. Pour in enough of the potato batter to make a 3-inch (8 cm) round pancake, about 1/4 cup (60 mL). Pat the pancake down flat and fry in the oil until golden brown. Repeat as needed; you should get 8 pancakes. Put them in a baking dish in the oven to keep warm.
In a medium-sized bowl, mix together the eggs, cream, green onion, parsley, and salt and pepper to taste.
Heat a skillet to medium and melt the remaining 2 Tbsp (30 mL) butter. Pour the egg mixture into the pan, constantly moving it around until the eggs begin to scramble and cook, around 4 to 5 minutes. Top with Parmesan cheese.
To assemble the sandwiches, place some scrambled eggs on a potato pancake, then top with avocado slices. Put another pancake on top with a dollop of crème fraiche and chopped fresh parsley.