Sweet Potato Pancakes with Fried Egg & Tomato Salad is a sweet brunch for Valentine's Day.
INGREDIENTS:
2 small sweet potatoes
6 eggs
1/2 cup potato starch or mung bean starch
1T dried minced onion
1/4 tsp baking powder
1/4 tsp baking soda
cumin, dried parsley, ginger, garlic, chili pepper flakes, salt and pepper to taste
olive oil and butter
3 small tomatoes
some finely sliced red onion
truffle oil
DIRECTIONS:
Wash and grate the two sweet potatoes in a bowl. Add three eggs, starch, dried minced onion, baking powder and soda, herbs and spices and mix well. Heat a cast iron skillet with oil and a little butter. Spoon a third of the potato mixture onto the hot skillet and cook on either side 3 to five minutes each or until done. Place in a toaster oven to keep warm while you fry the eggs. Plate a fried egg on top of each pancake. Garnish with sliced tomatoe with onion and salt and pepper and truffle oil.
Makes 3 servings.
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