Grated Potato Pancake with Egg Asparagus and Cheese
Who doesn’t love crispy hash browns and eggs? This dish makes a great breakfast or brunch.
Eggs (1 per person)
Potatoes (1-2 small ones per person)
1/4 of an Onion
Cheddar cheese (white cheddar in this case)
Asparagus tips (4 per person)
Start by peeling and grating your potatoes (a food processor with the grater attachment works great for this), and season them with salt and pepper.
Next, heat some olive oil in a pan, then evenly cover the bottom of the pan with your grated potatoes. Shape and flatten the potatoes to make sure that it’s an even thickness (and that there are no holes), then cook it on one side until it’s crispy and golden brown.
Flip the potatoes, and cook it on the other side until it’s golden brown as well.
Next, transfer the potatoes to a baking sheet (or if your pan is oven-safe, you can leave it in the pan), then add sliced onion, garlic, and mushroom on top, along with your asparagus tips. Crack an egg in the center, then add bits of cheese evenly on top, and season with a bit of salt and pepper.
Next, bake it in a 350 degree oven for 20-25 minutes, until your egg is cooked.