Potato-scallion pancakes with vinegared fried eggs

6 servings

Ingredients

Quantity Ingredient
===PANCAKES ===
1¼ pounds All-purpose potatoes -; (2 large)
½ cup Chopped scallions; including green tops
1 tablespoon Flour
½ teaspoon Baking powder
1 large Egg; beaten
3 tablespoons Finely-chopped fresh cilantro or basil
1 teaspoon Minced fresh oregano
(or 1/2 teaspoon dried oregano)
2 teaspoons Minced fresh garlic
3 tablespoons Minced red bell pepper
½ teaspoon Crushed fennel seed
Salt; to taste
Freshly-ground black pepper; to taste
Vegetable oil; for frying
=== TOMATOES AND EGGS ===
6 larges Tomato slices
5 tablespoons Softened butter
6 Eggs
1 tablespoon Minced shallots
3 tablespoons Red wine vinegar
2 tablespoons Mixed fresh chopped herbs
(such as parsley; tarragon, chives)

Directions

Boil or microwave the scrubbed, unpeeled potatoes until almost done. They should be very firm. Cool, and peel potatoes. Coarsely grate into a mixing bowl and add remaining ingredients (except oil) and mix gently but thoroughly. Divide mixture into 6 portions and form into slightly flattened pancakes and saute in oil until golden brown on both sides. Keep warm while you prepare the tomatoes and eggs. Saute the tomatoes in 2 tablespoons butter over moderately-high heat for a minute or two to heat through. Place on top of pancakes. Wipe out pan and saute eggs quickly in one tablespoon butter until edges are just beginning to brown but yolk is still soft.

Place eggs on top of tomatoes. Add remaining 2 tablespoons butter, shallots and vinegar to pan and boil over high heat to reduce slightly. Stir in herbs and season with salt and pepper. Pour sauce over eggs and serve immediately. This recipe yields 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9745 broadcast 11-13-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-22-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Related recipes