GOAT CHEESE POTATO PANCAKES WITH POACHED EGGS
I was looking for something different for Sunday brunch. Just used what was on hand and they came out great. My wife thought they were a bit rich, so I may try a touch of lemon to cut through the richness of the goat cheese.
Provided by RCHEISS
Categories Breakfast and Brunch Potatoes
Time 39m
Yield 3
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium heat. Cook sausage patties until golden brown, about 3 minutes per side. Transfer to 3 serving plates.
- Bring 3 or 4 cups of salted water to a boil in a large pot. Add potatoes and green onions; cook for 1 to 2 minutes. Drain and cool under running water.
- Combine potatoes, green onions, mushrooms, quick-mixing flour, garlic powder, pepper, and sea salt in a bowl; mix well by hand. Blend in goat cheese with your fingers.
- Melt butter in the skillet over medium-high heat. Drop potato mixture into the skillet in 3 portions. Flatten into 3-inch pancakes with spoon or spatula. Cook until browned and slightly crusted, 2 to 3 minutes per side. Place on top of sausage patties.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add vinegar. Crack 1 egg into a small bowl. Gently slip into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining eggs.
- Cook eggs until the whites are firm and the yolks have thickened, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place on top of pancakes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 16.3 g, Cholesterol 192.6 mg, Fat 12.8 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 5.9 g, Sodium 542.9 mg, Sugar 2 g
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