Photo of Peruvian potato cakes with poached eggs by WW

Peruvian potato cakes with poached eggs

6
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
The potato patties can be prepared up to 1 day ahead and refrigerated, but let them come to room temperature before browning in the skillet.

Ingredients

Cooking spray

4 spray(s)

Uncooked russet potato

1 pound(s), peeled and sliced

Garlic

2 clove(s), coarsely chopped

Shredded part skim mozzarella cheese

¾ cup(s)

Frozen corn

½ cup(s), thawed and patted dry

Scallions

4 medium, thinly sliced

Cilantro

¼ cup(s), chopped (plus extra for garnish)

Grated Parmesan cheese

3 Tbsp

Table salt

½ tsp

Canola oil

2 tsp

Distilled white vinegar

1 Tbsp

Egg

4 large egg(s)

Hot pepper sauce

1 tsp, or to taste

Instructions

  1. Preheat oven to 250°F. Line baking sheet with parchment paper; spray with nonstick spray.
  2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10–12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic until smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick) patties using about 1/3 cup potato mixture for each patty.
  3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook until golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
  4. To poach eggs, half-fill clean skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm and yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel–lined plate to drain.
  5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.
  6. Serving size: 2 potato patties and 1 egg