Rosemary Potato Pancake with Eggs
- Total Time
uncooked Yukon gold potato(es)6 oz, 2 (3-ounce) potatoes, scrubbed
uncooked shallot(s)1 medium, minced
rosemary½ tsp, chopped fresh
table salt¼ tsp
table salt1 pinch
olive oil1 tsp
black pepper1 pinch
- 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)