Name: Potato Pancakes, Poached Eggs, and Green Onion Sauce
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Kosher salt and freshly ground pepper; Green onions, 2 tablespoons minced green tops and 3 tablespoons minced white parts; Fresh flat-leaf parsley, 5 tablespoons (1 oz/30 g) minced; Russet potatoes, 1 lb (500 g), peeled; Poached Eggs, 4; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons, plus more as needed; Plain Greek-style yogurt for serving

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Golden brown and crisp rosti-style potato pancakes make an ideal base for poached eggs. For best results, use your favorite extra-virgin olive oil for the vibrant green onion and parsley sauce.

Ingredients

Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons, plus more as needed

Method

Preheat the oven to 450°F (230°C). Meanwhile, in a small bowl, mix ¼ cup (2 fl oz/60 ml) of the oil, 2 tablespoons of the parsley, the green onion tops, and ¼ teaspoon salt to make a sauce.
In a food processor fitted with the coarse grating blade, grat

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Potato Pancakes, Poached Eggs, and Green Onion Sauce

Ingredients

Method

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