Peruvian Potato Cakes with Poached Eggs

6
Total Time
0 min
Serves
4
Difficulty
Easy

Ingredients

cooking spray

1 spray(s)

uncooked russet potato

1 pound(s), peeled and sliced

garlic clove(s)

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

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. Per serving: 2 potato patties and 1 egg

Notes

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.

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