Peruvian potato cakes with poached eggs
6
Point(s)
Total Time
0 min
Serves
4
Difficulty
Easy
We love the flavor combination of russet potatoes, garlic, mozzarella and Parmesan cheese, corn, and scallions, which makes these patties not only hearty and filling, but creamy, crunchy, and fresh. Plus, this is our favorite, easiest way to poach eggs, but if you have an egg poacher handy or are more confident with another method, feel free to use them instead. You can have these stashed in the fridge for a quick breakfast on the go, as the potato patties can be prepared up to 1 day ahead and refrigerated, but you do need to let them come to room temperature before browning in the skillet.
Ingredients
Cooking spray
1 spray(s)
Uncooked russet potato
1 pound(s), peeled and sliced
Garlic
2 large clove(s), coarsely chopped
Shredded part-skim mozzarella cheese
¾ cup(s)
Frozen corn kernels
½ cup(s), thawed and patted dry
Uncooked scallion(s)
4 medium, thinly sliced
Cilantro
¼ cup(s), fresh, chopped + additional for sprinkling
Grated Parmesan cheese
3 Tbsp
Table salt
½ tsp
Canola oil
2 tsp
Distilled white vinegar
1 Tbsp
Egg(s)
4 large egg(s)
Hot pepper sauce
1 tsp, or to taste