Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork
Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork
Yield 1
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
- 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.
- 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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