Rosemary Potato Pancake with Eggs

Total Time
30 min
5 min
20 min


uncooked Yukon gold potato(es)

6 oz, 2 (3-ounce) potatoes, scrubbed

uncooked shallot(s)

1 medium, minced


½ tsp, chopped fresh

table salt

¼ tsp

table salt

1 pinch

olive oil

1 tsp


2 large

black pepper

1 pinch


  1. Using large holes of box grater, shred potatoes into medium bowl. Add shallot, rosemary, and ¼ teaspoon salt and stir to mix well.
  2. Heat ½ teaspoon oil in 10-inch ovenproof nonstick skillet over medium-high heat. Spread potato mixture to form a 7-inch round and press with spatula to form even layer. Reduce heat to medium and cook, without stirring, until potatoes are browned on bottom, about 6 minutes. Slide pancake onto plate. Add remaining ½ teaspoon oil to skillet. Turn plate over to flip pancake back into skillet on uncooked side. Cook until pancake is browned on bottom, about 5 minutes longer. Remove skillet from heat.
  3. Meanwhile, preheat broiler.
  4. With back of large spoon, make 2 indentations in pancake. Crack eggs into indentations and sprinkle with remaining pinch salt and pepper. Broil 5 inches from heat until egg whites are set but yolks are still soft, about 3 minutes. Cut pancake in half and transfer to 2 plates.
  5. Per serving (1 plate)


Start this hearty breakfast with a bowl of refreshing Ruby Red grapefruit segments.

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