- Cook Time
- Prep Time
- Serves 4Servings
- 10 eggs
1 tablespoon vinegar
- 1 large sweet potato, peeled and finely shredded
1/4 cup all-purpose flour
- 1 teaspoon salt
1/2 teaspoon cracked black pepper
Canola oil for frying
8 to 10 kale leaves, steamed to wilt slightly
Tomato sauce (see recipe)
For potato pancakes, place potatoes in large bowl. Add 2 eggs, flour, salt, pepper and stir to combine. Heat oil in large, heavy skillet over medium heat. Add small mounds of potatoes to skillet; flatten slightly with spatula. Fry until golden, about 5 minutes each side. Fry in batches, adding oil to skillet as needed. Drain on paper towels.
To poach eggs, fill deep skillet with 3 to 4 inches of water and 1 tablespoon vinegar; bring to boil and reduce to simmer. Break each of the 8 remaining eggs individually into small bowl and slip carefully into simmering water. Cover skillet and turn off heat. Set timer for exactly 4 minutes for medium-firm yolks. Remove eggs from water with slotted spoon and drain on paper towels.
To serve, layer 2 potato pancakes, 2 kale leaves, 2 eggs and 1/2 cup tomato sauce on 4 individual plates. Serve immediately.