Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork

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Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork

Yield 1

Author Laura McIntosh

Ingredients

• 1/2 Cup Ground Pork Sausage
• 1 Tspn Chipotle, chopped
• 1 Each Large Russet Potato, cooked (Toss the potato with salt and olive oil, wrap in aluminum foil; Bake.)
• 1/2 Cup Green Onion, chopped
• 1/3 Cup Sour Cream
• 1 Egg, beaten
• 1 Oz Butter, softened
• 1 Qt Water, salted
• 1/2 Cup White Vinegar
• 2 Eggs
• Flour
• Salt and Freshly Ground Pepper, to taste
• Cherry Tomatoes, split for garnish
• Sticks of Chives, for garnish

Instructions

1. In pan, cook pork with chipotle. Remove the meat from the cooked potato and smash properly with a fork (should equal about 1 ½ Cups). Add cooked pork, green onions, sour cream and beaten egg to the potato. Mold the mixture into a 3-inch circle, about 1 inch thick. (Use a piece of PVC pipe or item with similar shape to create mold.) Chill overnight.
2. Heat butter in an 8-inch non-stick pan. Coat the potato pancake with a little flour on both sides. Cook pancake on both sides until golden and hot. At the same time, poach 2 large eggs in boiling salt water with white vinegar. Place the eggs under warm water to remove excess vinegar. Place the potato pancake on a plate with an egg on each side. Season the eggs with salt and freshly ground pepper. Decorate with split cherry tomatoes and chive sticks. Serve.

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