Categories: Breakfast - Gluten Free

Ingredients

• 2 tbsp. extra virgin olive oil
• kosher salt and ground pepper
• 1 lb. peeled potatoes
• 4 poached eggs

Directions

1. Warm 2 tbsp. oil in 12" frying pan over medium heat.

2. Add 1/2 c of potato mixture, flatten with back of spatula.

3. Cook until brown and crisp (6min).

4. Sprinkle with salt and pepper, FLIP. (6min)

5. Drain on paper towel. Warm on cookie sheet while eggs poach.

6. Poach eggs by filling a frying pan 3/4 full of salted water and bring to a boil.

7. Add a splash of vinegar.

8. Break egg into a cup then slide the egg into the water. Repeat for all eggs.

9. Bring water to a simmer.

10. Turn off heat, cover and let stand about 2 minutes until whites set

11. Top potato pancakes with eggs. Serve with plain Greek yogurt and green onion sauce if desired.

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