Breakfast Mashed Potato Cakes with Poached Eggs
Servings
4
Ingredients
Instructions
  1. Heat a large skillet of water and vinegar to a simmer over medium-high heat. Meanwhile, thinly slice the green onions. Set half aside for garnish.
  2. In a bowl, combine the remaining green onions with the mashed potatoes, Cheddar, garlic, 1 egg, and flour. Season with salt (in moderation) and pepper. Mix until well combined. Form into four ½-inch-thick patties.
  3. In a large skillet, melt the butter over medium heat until foaming. Cook the cakes for 3 min. per side, until golden brown. Transfer to a plate.
  4. Meanwhile, gently crack the remaining 4 eggs, one at a time, into the simmering water and cook for 3 min., until whites are set, gently stirring to keep whites from spreading. With a slotted spoon, remove each egg from the water, blot on paper towels, and place on potato cakes. Garnish with reserved green onions.
  5. Thinly slice 1 green onion.
  6. Combine sliced green onion with mashed potatoes, Cheddar, garlic, 1 egg, flour, salt, and pepper.
  7. Form into four ½-inch-thick patties.
Nutrition Facts
Breakfast Mashed Potato Cakes with Poached Eggs
Amount Per Serving
Calories 235 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 248mg 83%
Sodium 334mg 14%
Potassium 296mg 8%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 14%
Vitamin C 12%
Vitamin D0%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
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