Poached Eggs On Cheesy Prosciutto Potato Cakes 5fix Recipes

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

Steps:

• Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Lightly toast 4 sourdough bread slices. Spread each with 1 tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates.
• Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup). This will keep the eggs from sticking, making them easier to unmold later. Break open 2 eggs into each prepared cup. Place cups in large skillet. Pour enough water into skillet to reach halfway up sides of cups.
• Set skillet over medium-high heat and bring water to simmer. Reduce heat to medium-low. Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.
• Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared bread slice. Garnish with Italian parsley sprigs.

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Steps:

• Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

Steps:

• Measure potatoes into a medium mixing bowl. Add pancake mix and mix well. Add beaten eggs and dill and stir to combine thoroughly. Allow to sit for 5 to 10 minutes. Measure one teaspoon of cream cheese and roll into a ball about the size of a marble. Using hands, scoop about a tablespoon of potato mixture and coat cream cheese ball so that it is completely covered with potato mixture. Form into a ball using gentle pressure just so potatoes stick together. This is a little messy, but kind of fun! Gently drop a few at a time into hot oil (350 degrees) with a slotted spoon and fry until golden, about 3 or 4 minutes each batch. Drain on paper towels. Allow to cool a little as cheese inside gets very hot!

Steps:

• In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

Steps:

• Mix all ingredients well & form into patties. Fry on a non stick skillet for 6-7 minutes per side until lightly browned.

Steps:

• Fry bacon until golden.
• Mix bacon, brussels sprouts, mashed potatoes and stuffing mix together.
• Form patties.
• Heat 4 tablespoons oil in skillet over medium high heat.
• Cook potato cakes about 5 minutes on each side or until golden brown.

Steps:

• Put the potatoes in a large saucepan and cover with water; season the water generously with salt.
• Bring the water to a boil (BTB) and reduce to a simmer (RTS). Cook the potatoes for 25 to 30 minutes, or until fork-tender. Drain the potatoes well.
• In a small saucepan, heat the cream.
• While the potatoes are still hot, mash with a potato masher, leaving them a little bit lumpy; stir in the hot cream.
• Mix in the Fontina, prosciutto, and eggs and stir well to combine. Taste and add salt if you need to-you probably will.
• Form the potato mixture into cakes about 2 1/2 inches wide and 3/4 to 1 inch thick. Put them on a baking sheet and refrigerate for at least 1 hour.
• Preheat the oven to 375°F.
• Coat a large nonstick sauté pan with olive oil and bring to high heat. Working in batches, brown the cakes on both sides, about 2 minutes per side. Place the browned cakes on a baking sheet and transfer them to the oven for 10 to 12 minutes, or until heated through.
• These lovely cakes need to chill for at least an hour before cooking so if you want to really streamline the operation, make the cakes ahead (even the day before) and stick them in the fridge until you're ready to eat.

Steps:

• 1. In a medium bowl, add the Simply Potatoes Traditional Mashed Potatoes, chopped proscuitto, shredded gruyere, and 2 of the eggs. Combine well.
• 2. Divide potato mixture into 8 portions. Shape each portion into flat pancake-shaped rounds about 1/2" thick.
• 3. Heat butter in a skillet over medium heat. When butter starts to sizzle, fry each potato cake until brown, then turn and fry on other side.
• 4. While the potato cakes are cooking, poach 8 eggs.
• 5. Top each fried potato cake with a poached egg. If desired, garnish with additional shredded cheese and chopped prosciutto.