“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. 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.
- Calories 297
- Carbohydrate Content 11 g
- Cholesterol Content 233 mg
- Fat Content 24 g
- Fiber Content 2 g
- Protein Content 10 g
- Saturated Fat Content 3 g
- Sodium Content 111 mg
- Sugar Content 5 g