eggs in purgatory sandwiches from a while back? That's one of my favorite dinner recipes, this is quickly becoming one of my favorite breakfast sandwiches. Open faced of course (which is a concept I find very few people can grasp). Now all I need is one for lunch and dessert and I'll be set.I won't keep my hopes up for dessert though.
These sandwiches were so good. It was like a hash brown cake topped with guacamole and a fried egg. It was super filling and delicious. I don't use avocados too often but I'm starting to like them (as they are going out of season of course) in applications more than just nachos and burritos. I could have predicted they would go well with potatoes but the way they mixed with the egg was great too. So many amazing textures and flavors in a sinfully easy recipe.
link to the real recipe from Rachael Ray but I changed it up a bit. I also made mine for only two people whereas her recipe serves four.
4 new red potatoes shredded
1/2 grated onion
1 roma tomato
about 4 Tbsp olive oil
salt and pepper
1. Place shredded potatoes in a kitchen towel and squeeze out any moisture. transfer to a bowl and stir in the grated onion, 1/2 tablespoon olive oil and a pinch of salt and pepper. In a medium skillet, heat up a tablespoon of olive oil on medium heat. Divide the potato mixture into two mounds then place in the skillet. Pat into a pancake with a spatula then cover the skillet with aluminum foil, top with the lid. Flip once and cook until browned on each side, about ten minutes total adding more olive oil if necessary. Transfer to a plate with a paper towel.
2. Wipe out the skillet then add a tablespoon of olive oil and fry the eggs. Meanwhile in a bowl, mix together the avocado and tomato with a pinch of salt and pepper. Top the potato pancakes with the avocado and then an egg each.
Also, Everyone go Check out Meatless Mondays, this one too, and Tempt my Tummy Tuesdays where I've posted the link to the recipe.