for potatoes:
- 5 cups white potato or sweet potato, grated
- 1 tsp sea salt
- 1 large egg
- ¼ cup almond flour
- 1 tablespoon arrowroot powder
- ½ tsp freshly ground pepper
- 3 Tablespoons chives chopped and divided
- 3 tablespoons clarified butter
for topping:
- 1 ripe large avocado mashed (1 large avocado usually tops 4 patties)
- 2 eggs per potato patty
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Grate potatoes using food processor or box grater.
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Place in bowl. Sprinkle with sea salt and stir well.
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Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
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Place grated potatoes in a bowl.
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Add egg, and almond flour.
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Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
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Mix well.
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Take a 1/2 cup at a time and form into patties.
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Heat a pan on high heat. Add clarified butter.
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When butter is very hot add potato patties.
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While potatoes cook mash avocado with a fork.
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Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn’t stick.
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Cook second side till golden brown (turn down heat if pan is too hot by now).
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Start frying eggs.
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Remove potato patties from pan and top with mashed avocado and fried eggs.
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Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
photo and adapted from recipe by: theorganickitchen.org
Martin Living 