Chipotle Potato Pancake Stacks
Disclaimer: the image you see is AI curated, to see the authentic image and the author's amazing stories and knowledge, please support the cookbook author by buying their cookbook. As an Amazon Associate, I earn from qualifying purchases.
Recipe from The Whole Smiths Real Food Every Day: Healthy Recipes to Keep Your Family Happy Throughout the Week
Ingredients
- 2 cups leftover Chipotle Smashed Potatoes
- 1/4 cup potato starch
- 9 large eggs
- 1 teaspoon salt
- 1 tablespoon plus 2 teaspoons avocado oil
- 4 cups baby spinach
- 1/2 cup salsa of your choice, for serving
Instructions
- 1
In a large bowl, combine the potatoes, potato starch, 1 egg, and the salt and stir to combine well.
- 2
In a large skillet over medium heat, heat 1 tablespoon of the avocado oil. When the oil is hot, form the potato mixture into small patties, using 1/4 cup for each, and add them to the oil.
- 3
Fry the potato pancakes for 3 to 4 minutes on each side, until they are golden brown.
- 4
In a large nonstick skillet over medium heat, heat the remaining 2 teaspoons avocado oil. When the oil is hot, crack the remaining 8 eggs into the pan and fry for 1 to 2 minutes on each side, depending on how runny people like their yolks.
- 5
To serve, arrange 1 cup of the spinach on each plate and stack 2 potato pancakes on top. Top the potato pancakes with 2 fried eggs each and some salsa.
Ingredients available from local farms near you
Enter your ZIP code to find local farms that have this recipe's ingredients available.
My Notes
Log in to save your own notes for this recipe — tweak ideas, swaps, and reminders just for you.