Wednesday, March 23, 2011
Fried Sweet Potato Cakes (or latkes, or hash browns, or potato scallops, or whatever you like to call it) Topped with a Fried Egg and Pepper Bacon
While this recipe is my brainchild, my husband is the one who physically made this delightful brenner (breakfast for dinner). I was going for a late afternoon run, which became an evening run, so our hungry tummies could not wait for me to shower, dress, and then start cooking. You'll notice in the picture that I topped mine with fresh chives and blue cheese. My husband contends that the blue cheese in this dish creates too generic a flavor and overpowers the flavor pairing of the egg and sweet potato cake. I see his point, but I really, really liked the blue cheese.
Note: These are only approximations for the ingredients -- Zach doesn't measure; he just cooks.
1 medium sweet potato, shredded (makes about three cakes
1 tsp salt
1 tsp pepper
1 tablespoon dried Cajun seasonings: thyme, mustard, paprika, oregano, rosemary
1 tablespoon sugar
2 eggs (for the cakes)
1/2 package thick peppered bacon
2 to 4 eggs (for frying -- depends on how many you want to eat)
In a medium bowl, combine shredded potato, seasonings, 2 eggs, sugar. Strain this mixture to get out the excess moisture/liquid.
In a large pan, fry bacon. Set aside bacon, reserve drippings. In a medium pan, heat two to three tablespoons of bacon drippings. Make about three pancake style patties out of the sweet potato mixture. Fry each side until brown. In large pan, fry eggs until desired texture. We prefer ours runny in the middle. Now, plate it, top it with chives and blue cheese, and enjoy!