POTATO CORN CAKES with POACHED EGGS
1-pound potatoes, peeled and cubed
2 garlic cloves, sliced
3/4 cup shredded mozzarella cheese
1/2 cup frozen corn kernels, thawed and patted dry
4 green onion tops, sliced
1/2 teaspoon fresh Thyme leaves
3 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 Tablespoon olive oil
Splash of vinegar
4 large eggs
Jalapeño pepper, sliced, if desired
Hot pepper sauce for serving
Preheat oven to 250F. Line a baking sheet with parchment paper. Set aside.
Put potatoes and garlic in a sauce pan. Cover with water and boil till potatoes are just fork tender. Drain. Add to a bowl and mash the potatoes and garlic with a fork. Add mozzarella, corn, scallions, thyme, Parmesan and salt . Mix to combine.
Shape mixture into 8 patties. Heat oil in a skillet over med-high heat. Add 4 cakes and and cook till golden brown on both sides. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 4 patties.
To poach the eggs, half fill skillet with water and bring to a boil. Add vinegar. Reduce to a simmer. Break one egg into a cup, hold the cup close to the water and slip it in. Repeat with remaining eggs. Cook until the whites are firm and yolks are still soft, about 5 minutes. With a slotted spoon, transfer the eggs to a plate.
To serve, place 2 potato cakes on each of 4 plates; top with one egg and sprinkle with jalapeño and other garnishes of your choice! Serve with hot sauce
2 garlic cloves, sliced
3/4 cup shredded mozzarella cheese
1/2 cup frozen corn kernels, thawed and patted dry
4 green onion tops, sliced
1/2 teaspoon fresh Thyme leaves
3 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 Tablespoon olive oil
Splash of vinegar
4 large eggs
Jalapeño pepper, sliced, if desired
Hot pepper sauce for serving
Preheat oven to 250F. Line a baking sheet with parchment paper. Set aside.
Put potatoes and garlic in a sauce pan. Cover with water and boil till potatoes are just fork tender. Drain. Add to a bowl and mash the potatoes and garlic with a fork. Add mozzarella, corn, scallions, thyme, Parmesan and salt . Mix to combine.
Shape mixture into 8 patties. Heat oil in a skillet over med-high heat. Add 4 cakes and and cook till golden brown on both sides. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 4 patties.
To poach the eggs, half fill skillet with water and bring to a boil. Add vinegar. Reduce to a simmer. Break one egg into a cup, hold the cup close to the water and slip it in. Repeat with remaining eggs. Cook until the whites are firm and yolks are still soft, about 5 minutes. With a slotted spoon, transfer the eggs to a plate.
To serve, place 2 potato cakes on each of 4 plates; top with one egg and sprinkle with jalapeño and other garnishes of your choice! Serve with hot sauce
