This recipe is from this month's issue of the Rachel Ray magazine. I made it for breakfast today and it was delicious! While the recipe calls for a full onion, I used only about a third of one and the flavor was more than enough.
Ingredients
1 1/4 pounds shredded baking potatoes
1 grated onion
4 eggs
2 avocados
Chipotle-flavored hot sauce
Directions
Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and chipotle-flavored hot sauce.
Serves 4.
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