Potato Avocado "Toast" with Perfectly Poached Eggs

If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Grate potatoes using food processor or box grater.

Step 2

Place in bowl. Sprinkle with sea salt and stir well.

Step 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.

Step 4

Place grated potatoes in a bowl.

Step 5

Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).

Step 6

Mix well.

Step 7

Take a 1/2 cup at a time and form into patties.

Step 8

Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.

Step 9

While potatoes cook mash avocado with a fork.

Step 10

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.

Step 11

Cook second side till golden brown. (turn down heat if pan is too hot by now)

Step 12

Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)

Step 13

Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.

Step 14

To Poach Eggs: I highly recommend watching the video above

Step 15

Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.

Step 16

Bring to a rolling boil.

Step 17

Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.

Step 18

Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)

Step 19

Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.

Step 20

Gently turn eggs over to get all the water out.

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