I love potato cakes, so when I had a huge sweet potato leftover I decided to make myself a breakfast treat- sweet potato cakes with a lemony mustard greens and cilantro sauce.

Ingredients: (makes enough for 8 cakes total)

Cakes:
1 large sweet potato, diced
1/2 medium white onion, diced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon turmeric
S&P

Sauce:
Big handful mustard greens, rinsed well
6 tablespoons sour cream
1 tablespoon olive oil
Cilantro
Half lemon
S&P

Other:
Eggs
1 cap full cider vinegar (for cooking eggs)
Butter (for cooking cakes)

Put on a pot of boiling salted water. Wash and peel the sweet potato. Dice it up and add it to the water once boiling. When fork tender, drain and set aside.

Add some olive oil to a pan and cook the onion until translucent. Drop in the garlic and cook one more minute. Add the onions and garlic to the sweet potatoes, s&p to taste. Toss in the turmeric and red pepper flakes as well. Mash the ingredients until it’s a workable texture to create the cakes.

Get another pot of salted water boiling. Give the mustard greens a good rinse and add them to the boiling water. Cook about 4 minutes. Strain and squeeze out the leftover water. Add to food processor with sour cream, lemon, olive oil, and s&p. Give it a good mix. Add the fresh cilantro and pulse until incorporated.

Next butter up the pan. Form small patties of the sweet potato mixture and add to the pan. Cook until they start to brown, then flip over and brown the next side.

While the cakes cook. Boil some water for your eggs. Once it’s boiling, add a cap full of cider vinegar. This will help your poached eggs to be fluffy! It also helps to crack the egg into a small bowl and pour it into the water. This helps the egg to keep its shape. The small details can make a big difference!

Place your cakes on the plate. Add the poached eggs. And top with the mustard green sauce. I added some chopped curly parsley and squeezed a little lemon as well. Enjoy!