Sweet Potato Latkes with Avocado
Brunch never tasted so good. Seriously. This is the way to start a Sunday morning with a smile, a kick of vitamins and protein, and a happy family. Using sweet potatoes instead of traditional potatoes, not only adds a richness and sweetness to the dish, but also lots of protein, Vitamin A, potassium, Vitamin B6 and more. The avocados add a richness, healthy fats and even more potassium. If poached eggs scare you (which they shouldn't), substitute with over-easy eggs so that the yolk can run over the plate and bring everything together. This recipe serves 2 people.
- 2 small sweet potatoes, peeled and grated
- 3 organic free-range eggs
- 2 teaspoons coconut oil (can be substituted with avocado, canola or saffloweroil)
- 1 teaspoon cider vinegar.
- Sea salt and freshly ground black pepper
- Whisk 1 egg in a mixing bowl.
- Add 1 teaspoon of coconut or safflower oil and a good pinch of salt and pepper and mix until combined.
- Take a handful of sweet potato mixture and form 6 palm sized balls, fairly well packed.
- Place in hot frying pan over medium-high heat with remaining coconut oil.
- Flatten sweet potatoes gently to look like latkes.
- Cook until both sides are golden brown and transfer to plates.
- Meanwhile, bring a large, wide pan of water and to rolling boil. Add vinegar.
- Turn heat down to a gentle simmer.
- Stir water quickly and crack remaining eggs, one by one into spinning water so they can poach.
- Cook for about 3 minutes and then remove eggs with a slotted spoon to drain.
- Place on top of sweet potato latkes.
- Add chunks of avocado over plate.
- Finish plate with a pinch of sea salt and a turn of cracked pepper.
- Enjoy immediately allowing egg to ooze over plate.