Sunday mornings are usually the time I make a good/heartier breakfast. Usually we are talking Poached Eggs with Hollandaise with some sausage or turkey bacon. Today I realized I had some sweet potatoes that were going to be going soon, so I decided to shred them and make delicious sweet potato cakes with some poached eggs. I give credit to the idea for this dish for when Wes & I ate breakfast @ Ria’s Bluebird a few years ago.
Shred 2 sweet potatoes and add 1 egg white, about 1/2 cup flour (I used wheat flour and it works super), 1T cumin, 1t ground ginger, S&P, 1t ground garlic – mix that all up and then form it into loose, thin patties and put them in a non-stick skillet with about 1T olive or canola oil on medium-high heat. Cook until browned on one side and then the other, probably about 3-4 minutes a side – drain them on plate with either a towel or a paper bag – paper towels tend to make them soggy. I have several towels that are rags b/c they are stained from wine or turmeric or grease, so I use them for poached eggs or things that have to be drained before we eat it.
Made some sausage and some poached eggs – held off on the Hollandaise this AM.