Potato Avocado "Toast" with Perfectly Poached Eggs

• Meat

  • 2 Eggs per potato patty

• Produce

  • 1 Avocado, ripe large
  • 3 tbsp Chives
  • 5 cups Potato (white or sweet potato

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Arrowroot powder or cornstarch, Whole
  • 1/4 cup Cassava flour or almond flour
  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Distilled white vinegar

• Dairy

  • 3 tbsp Butter

Found on theorganickitchen.org

Description

Ingredients

• For potatoes:
• 5 cups grated potato (white or sweet potato)
• 1 tsp sea salt
• 1 egg
• ¼ cup cassava flour or almond flour (cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour)
• 1 tablespoon arrowroot powder or cornstarch (Whole 30 use arrowroot)
• ½ tsp freshly ground pepper
• 3 Tablespoons chives, chopped and divided
• 3 tablespoons butter, or clarified butter (Whole 30 use clarified)
• For topping:
• 1 ripe large avocado, mashed (1 large avocado usually tops 4 patties)
• 2 poached eggs per potato patty
• 1 tablespoon distilled white vinegar

Directions

• Instructions:
• Grate potatoes using food processor or box grater.
• Place in bowl. Sprinkle with sea salt and stir well.
• Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
• Place grated potatoes in a bowl.
• Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
• Mix well.
• Take a ½ cup at a time and form into patties.
• Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
• While potatoes cook mash avocado with a fork.
• Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesnt stick.
• Cook second side till golden brown. (turn down heat if pan is too hot by now)
• Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
• Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
• To Poach Eggs: I highly recommend watching the video above
• Fill a small pot with a 3 of inches of water, add 1 T distilled white vinegar.
• Bring to a rolling boil.
• Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
• Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
• Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
• Gently turn eggs over to get all the water out.