Sweet Potato Masala and Egg Mile-Highs
30 minutes or fewer
“My older daughter loves to grate things, so we decided to make potato pancakes for brunch,” explains Josie A.G. Shapiro. “We only had sweet potatoes in the house, so I thought spicing them up with an impromptu masala accent might be fun—I’m always trying to sneak new flavors to my children. The eggs were for more protein and the arugula for beauty and bite.” Serve the stacks individually, or arrange them on a large platter, family-style.
- 1 sweet potato, peeled and shredded
- 5 large eggs, divided
- ¼ tsp. Eden Organic Ground Coriander*, divided
- ¼ tsp. Eden Organic Cumin Powder*, divided
- 5 Tbs. vegetable oil, divided
- 1 cup Eden Organic Crushed Tomatoes with Roasted Onion & Garlic*
- 2 Tbs. lime juice
- 1 cup arugula
1. Combine sweet potato, 1 egg, 1/8 tsp. coriander, and 1/8 tsp. cumin in bowl. Season with salt and pepper, if desired.
2. Heat 3 Tbs. oil in large skillet over medium-high heat until hot but not smoking. Scoop 1/3 cup sweet potato mixture into pan for each of 4 pancakes. Flatten gently with spatula; cook 5 minutes per side. Set aside; keep warm.
3. Wipe out pan, and add 1 Tbs. oil and remaining 1/8 tsp. coriander and 1/8 tsp. cumin. Stir 10 seconds over medium-high heat, add crushed tomatoes, and bring to a simmer. Reduce heat to medium-low, and simmer 5 minutes. Transfer to small bowl, and stir in lime juice.
4. Wipe out pan, add remaining 1 Tbs. oil, and fry remaining 4 eggs sunny side up or over easy. Season with salt and pepper, if desired.
5. To serve: place 1 sweet potato pancake on each of 4 plates, top with 1 egg, 1/4 cup sauce, and 1/4 cup arugula.
September 2013 p.68