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Rainbow Potato Pancakes with Harissa and Eggs

HANDS-ON 15 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW To make these colorful cakes, use small purple Peruvian fingerling­s or purple sweet potatoes. Their vivid hue comes from anthocyani­n, an antioxidan­t-ri

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1 cup vegetable oil for frying,

or more as needed

1 lb. russet potatoes, peeled and

shredded (3 cups)

6 Tbsp. shredded yellow or

red onion

1 lb. shredded purple potatoes or

purple sweet potatoes (4 cups) 4 eggs

½ cup plus 2 Tbsp. potato starch 2 tsp. kosher salt

¼ tsp. black pepper

1 tsp. balsamic vinegar

4 poached eggs

½ cup microgreen­s

¼ cup sour cream

¼ cup harissa

1. Preheat oil in a 10-inch skillet to

350°F. Preheat oven to 200°F. Line a baking sheet with parchment paper.

2. Put shredded russet potatoes and 3 Tbsp. onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 Tbsp. onion in same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.

3. In a large bowl, whisk together eggs, potato starch, salt, and pepper until smooth. Transfer half of egg mixture to another large bowl; stir in balsamic vinegar, and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.

4. Put four 3-Tbsp. portions batter at a time into hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture. [You should have 16 pancakes total; 8 per potato batter.]

5. Top pancakes with poached eggs and microgreen­s. Serve with sour cream and harissa. armagazine.com/rainbow-potatopanc­akes-with-harissa

HEALTHY VEGETARIAN GLUTEN-FREE PER SERVING (4 PANCAKES AND 1 EGG): 643 CAL; 29G FAT (6G SAT); 19G PRO; 75G CARB (5G FIBER, 4G SUGARS); 943MG SODIUM

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