Potato Avocado “Toast” with Eggs

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

  1. Grate potatoes using food processor or box grater.
  2. Place in bowl. Sprinkle with sea salt and stir well.
  3. 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.
  4. Place grated potatoes in a bowl.
  5. Add egg, and almond flour.
  6. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
  7. Mix well.
  8. Take a 1/2 cup at a time and form into patties.
  9. Heat a pan on high heat. Add clarified butter.
  10. When butter is very hot add potato patties.
  11. While potatoes cook mash avocado with a fork.
  12. 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.
  13. Cook second side till golden brown (turn down heat if pan is too hot by now).
  14. Start frying eggs.
  15. Remove potato patties from pan and top with mashed avocado and fried eggs.
  16. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.

photo and adapted from recipe by: theorganickitchen.org


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