Categories: Breakfast

Ingredients

• 4 tomatoes
• 4 medium portobello mushrooms
• 8 slices bacon
• 1/2 tsp salt, divided
• Freshly ground black pepper
• 2 tbsp olive oil
• 4 cups leftover champ
• 1 cup all-purpose flour
• 2 tbsp salted butter
• 8 poached eggs

Directions

1. Heat broiler

2. Cut tomatoes into halves. Place tomatoes, mushrooms and bacon on a baking sheet. Sprinkle vegetables with 1/4 tsp salt and pepper and drizzle with olive oil. Place under broiler and cook until bacon is crispy and the tomatoes and mushrooms are browned. Remove from broiler and keep warm.

3. Combine 4 cups champ, flour, remaining 1/4 tsp salt and pepper in a medium bowl.

4. Heat a well-seasoned cast-iron skillet or nonstick skillet over medium-high heat. Spoon potato mixture into pan and flatten with the back of the spoon, using about 1/8 of the mixture per pancake. Cook until golden brown, about 4 minutes on each side.

5. To serve, spread butter on potato cakes. Place 1 pancake on each plate. Top with a poached egg, 1 bacon slice, 1 tomato half and 1 mushroom.

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