13 January 2015

The easiest brunch-worthy meal during the week!

Now, I know it's time to get back to work; enough with the holiday revelry!  We've got important stuff to do and we are very, very busy people!  But if you eat this little meal for lunch, I promise you there will be just a tiny moment of brunchy happiness in your heart between nasty emails you have to send this afternoon.

The potato patties are most practical if you already have leftover mashed potatoes in the fridge. If you don't you'll need to plan ahead: boil and mash however many potatoes you think you'll need, throwing in a little seasoning and butter or olive oil without letting them get too soupy. Refrigerate from overnight to one week, and then proceed with the following instructions...

Egg and Potato Stacks with Avocado Bearnaise

very cold mashed potatoes (1 large potato will yield four pancakes)
1/4 cup all-purpose flour per potato
eggs (1 per person)
butter for frying
salt and pepper to taste

for the bearnaise (enough for 6-8 patties, but it will keep in the fridge up to a week):

1/2 ripe medium avocado, peeled and chopped
1/3 cup hot water
2 white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 small garlic clove
1/2 teaspoon chopped fresh tarragon or dried herbes de Provence
salt and freshly ground pepper to taste

To make the sauce: Place all ingredients in food processor and pulse until smooth.  (Can be gently reheated in the microwave if you have leftovers.) Set aside.

In a medium skillet, heat about a tablespoon of butter over medium-high heat.  Combine the cold potato and the flour and mix thoroughly.  Shape into patties about 4 inches in diameter and cook in the melted butter, allowing to get nicely browned on both sides. Remove to a plate and cover or keep in a warm (200F) oven. Add another teaspoon or so of butter to the skillet and fry the eggs to your liking.  Salt and pepper everything until you're happy. 

To serve, place one potato patty on a plate, top with one egg, and drizzle some sauce over the whole mess.