Today I have a simple and delicious breakfast or brunch to keep you warm on cold winter mornings. Enjoy!
Sweet Potato Latkes with Soft Eggs
Serves 2
Ingredients
2 medium sweet potatoes
1 small yellow onion
1/4 cup gluten-free all-purpose flour
1 egg
Pinch salt, or to taste
Black pepper, to taste
High smoke point oil, such as safflower or macadamia
2-4 eggs, for poaching
Bunch dill
Bunch scallions
Method
Preheat oven to 350 degrees Fahrenheit.
Scrub sweet potatoes clean and pat dry. Layer paper towels on the bottom of a medium-large bowl and grate sweet potatoes and onion into it. Lay more paper towels and top and squeeze out as much liquid as possible.
Add flour, salt and pepper to mixture. Beat egg in separate bowl until fluffy and add to mixture. Combine well.
Bring oil to medium-high heat. Form mixture into small patties and fry for 3-5 minutes on each side. Transfer to oven for 2-3 minutes until cooked through.
Bring water to a boil in medium pot and add pinch salt and sprinkle baking soda. The baking soda makes the eggs MUCH easier to peel. Once the water boils, reduce to a gentle simmer, carefully slide eggs in and boil for six minutes.
Remove eggs from water, rinse with cool water and peel.
Top latkes with 1-2 eggs, sliced in half and garnished with salt, pepper, dill, and scallions.
Enjoy!
Photo: Jake Freeman