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Lynds
Jun 7, 20203 min read

Potato Pancake Egg Stacks

With Poached Eggs, homemade bacon, Avocado and a Lime Aioli


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This was a bit of a labour of love, but the flavour was worth it and when making the pancakes you can make a ton of extras to freeze and use again! I wanted to try and create a hash brown base for my eggs and vegetables and it definitely worked if you have time. It took me about 15 minutes to prep and fry the pancakes, so its not terrible, but they do need to go in t he oven for a bit as well.. so with cook time included this is about 45 minutes.


To start shred the potatoes and then with a paper towel press out the natural liquid from them.



I placed these in a bowl and added some garlic powder, 2 egg and started with about 1/2 cup of flour and mixed. The consistency you are looking for is that they don't completely stick together but close. It's finding the balance between when you create the patties with your hand you can envision them holding together for the first sear in the pan in oil and they would withstand flipping once you have a bit of a crust on one side. I think for 3 medium sized potatoes I ended up with about 1 cup of flour total. They should look and fry up like this.




You could fry these completely to a fully cooked state, but these will absorb a lot of oil in the process, so I usually opt to just get them crisped up on both sides and then bake in the oven for about 20-25 minutes at 350 degrees instead.



I then grabbed some of my husbands homemade bacon and laid them out on a baking tray. I think I have mentioned before that I love that these come out dead straight and crisp when they are baked in the oven. I don't think I would ever go back to the pan frying method again, but do whatever you prefer.



The great news was the bacon could join the potato cakes in the oven and were finished in about the same amount of time.




In the mean time I poached up my eggs and cut up some avocado. I used organic but honestly there are lots of stores now that have their own brand of organic products which really keep the cost down to purchase organic food.




I also made the lime aioli which is so easy but really made this dish. I simply used some mayonnaise as a base, squeezed in half a lime, 1/2 a Tbsp of dill weed and 1/2 a Tbsp of garlic salt. Mix well and taste test that you have the right amount of flavour for you preference.





I also love Spread em cashew spreads. I can't eat dairy but I love the variety of flavours they have and than it add a creamy goodness to food that you might otherwise use a herbed cream cheese for. I picked dill and truffle which is delicious and spread this on the potato p[ancake once out of the oven.



Now to assemble the stacks! I first added the bacon, then sliced avocado, poached eggs. I then drizzled the aioli on top! This is a very pretty dish with lots of flavour!





The Recipe:


For the potato pancake shred up around 3 medium sized potatoes.

Press them with a paper towel to get the the liquid out them place in a bowl and add 2 eggs and 1/2 a cup of flour to start. Mix well and gauge the consistency and add more flour as required to form patties with your hands that you can envision staying together in the pan but not just "dough" because you added so much flour.


Pan fry these patties in high heat oil until both sides are a golden brown, then place in the oven at 350 degrees for around 20-25 minutes to cook through.


Also lay out your bacon on a baking dish and place in the oven with the potato pancakes (different tray) and they will be cooked almost at the same time.


The aioli is simply 1 cup of mayonnaise with the juice of 1/2 a lime squeezed, 1/2 a Tbsp of garlic salt and 1/2 a Tbsp of dill weed. Feel free to play with the spices.


Poach your eggs and cut up your avocado and layer these all together!




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