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Poached Eggs & Tomato on Potato Pancake




Source of Recipe


This recipe has been altered for Program






List of Ingredients



• 1/2 cup chopped onion
  
• 1-1/2 cups coarsely grated, peeled russet (baking) potatoes (about 1-1/2 large potatoes)
  
• 1/4 teaspoon freshly ground pepper
  
• 4 large eggs, poached
  
• Four 1/4-inch thick slices of vine-ripened tomatoes
  
• 4 basil sprigs as garnish
  






Instructions



1. In a bowl, combine the onion, potatoes, pepper.
   
2. For each pancake, spread 1/2 cup of mixture on a non-stick grill or skillet, keeping pancakes two inches apart.
   
3. Cook over moderately low heat, undisturbed, for 20 minutes.
   
4. Increase heat to moderate and cook the pancakes for 5 to 10 minutes more or until the undersides are browned.
   
5. Increase heat to moderate and cook the pancakes for 5 to 10 minutes more or until the undersides are browned.
   
6. The pancakes may be kept warm in a preheated 250-degree oven for up to 30 minutes while you poach the eggs.
   
   






Final Comments


This is one Yummy recipe to try!