Rosemary potato pancake with eggs
SmartPoints® value per serving
Go ahead and add this recipe to your weekly breakfast rotation. Perfect individual servings of eggs cupped in a pile of crispy shredded potatoes are fun for kids and irresistible to everyone at the table. The tiny hint of shallots amp the savory flavor of the potato mixture. Exchange fresh thyme or sage for the rosemary and you have multiple options. If time is tight, cut the prep time with bagged shredded potatoes available in the frozen foods isle. Start this hearty breakfast with a bowl of refreshing Ruby Red grapefruit segments.
Uncooked Yukon gold potato(es)
6 oz, 2 (3-ounce) potatoes, scrubbed
1 medium, minced
½ tsp, chopped fresh
- Using large holes of box grater, shred potatoes into medium bowl. Add shallot, rosemary, and ¼ teaspoon salt and stir to mix well.
- 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.
- Meanwhile, preheat broiler.
- 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.
- Per serving (1 plate)